This FP was suggested by Katie Olson and Joe Marcouiller. I’ve seen these pies around town, but never gave them a shot until tonight. Looks like a lot of cheese. Great name.
- suggested cook time 18-23 minutes
- $8.99
- 23.25 ounces
- 1750 Cal/FP
- Interesting numbers: 195 Cal/$, 2.6 oz/$
FP Review:
Appearance:
The FPP (pictured below, thanks to a great suggestion from Justy Barney) boasts “over 1/2 LB Wisconsin Cheese”, but looking at those thick slices of mozzarella I wouldn’t be surprised if it was more like 250 grams!
thick cuts of great lookin cheese. can’t wait.
The Lotzza Motzza was cooked on a Pizzazz pizza oven. That’s a lot of Z’s, don’t sleep on this pie tho.
Oh boy. Get the lactaid ready.
When the timer was up and the FP was cooked, a bubbly gooey pile of cheese was waiting for me. The cooked cheese looked very pretty. It’s hard to see, but there is also quite a few pepperoni slices hiding under the mozza. Kind of intimidating.
Dale Earnhardt April 29, 1951 – February 18, 2001
Nose:
Smells like a cheese factory. Not a very big cheese factory. Probably one that just makes craft cheeses in small batches. They would probably sell a lot to tourists, cuz the locals know that they could get more for their money elsewhere. It’s not like it has a bad reputation, in fact it has over four stars on Yelp. It’s just a little expensive…
Mouth-feel:
This pizza could be a bit divisive in this area. I can definitely see why some people would really enjoy the chewy gooey cheesy mouth-feel. But for me, it’s just a bit too much. I don’t want to have to get a medial pterygoid massage after every bite. I don’t think anyone wants that.
The excessive chewiness of the cheese was not helped by the crust. The base of this pie was one of the softest I’ve experienced. I think it could partly be due to the cooking method (pizzazz), which is unfortunate because a crunchy crust would have really added an interesting component to the experience.
The sauce was plentiful, and the pepperoni was a pretty hard to notice. You could taste it, but it was hard to feel it.
Overall:
Definitely a great taste. Definitely a lot of cheese. Definitely aptly named. Probably not enough pepperoni to give you the meat sweats. Probably enough cheese to give you a stomach ache.
Ratings:
Value: 59/100 – Second lowest numbers on Cal/$, Oz/$. Cheese fills you up though.
Taste: 90/100 – I actually really enjoyed this FP’s taste. The sauce stood zestfully in the face of mountains of mozzarella. The pep pep was pretty good too.
Aura: 92/100 – I tend to like it when an FPM doesn’t hide their product behind a box. Brew Pub Pizza lets you see exactly what’s going on, and I respect that. Thank you.
Mouth-feel: 77/100 – Real chewy. But not the worst.
Overall: 80/100 – B/C Cheese get degrees
Suggested wine paring –
Lapostolle Cuvee Alexandre Cabernet Sauvignon 2011
Wow! another FPR in the books.
frozenpizzareviews 
If you ain’t getting crunchiness on the pizzazz something is wrong.
Hmm… no complaining about the price? But, it’s the same price as the Screamin’ Sicilian- which you said was too much money for a frozen pizza- and you rated that at 92 for “mouthfeel”. Also, a $20 bottle of vino deserves better than a frozen pizza.