The best and worst frozen pizzas, ranked – The Washington Post

proxy while article actions warhead What makes a freeze pizza good international relations and security network ’ t the lapp as what makes a restaurant pizza good. That ’ s not lone because one might be inclined to grade a freeze pizza on a curve. Frozen pizza are an raw different class, where things like nostalgia, convenience and the meltiness and mélange of cheeses take on outsize significance, compared to the more holistic expectation we bring to pizza prepared by person else and eaten outside of our homes. Frozen pizza is getting more democratic, excessively, as more millennials are drawn to convenience. Food Dive reported that private-label flash-frozen pizza posted approximately 16 percentage in unit of measurement sale gains and 11 percentage in dollar sale gains from September 2017 through September 2018, according to market research from Information Resources Inc. But, as with any pizza, the most authoritative factor is still the crust. Is it crackery, as many freeze pizzas tend to be, or is it chewy and zestful ? Does it hold its own against the mountain of cheese these pizzas must support ? Is it besides hard, excessively soft or just veracious ?

We tried 15 freeze pizza to determine which one is your best bet for a night in and which one should remain in the deep-freeze case. Of course, testers couldn ’ thymine aid but draw comparisons, positive and damaging, to restaurant pizza. Mentions of Pizza Hut, New York City dollar slices and elementary school cafeteria all made it onto our score sheets. But a restaurant pedigree did not guarantee good pizza : tellingly, the best and worst freeze pizza both come from beloved restaurant brands known for their pies. ad Methodology:  For the taste test — one hotheaded, sugar and salt-laden afternoon — we included house-brand pizza for national store chains, such as Trader Joe ’ s and Whole Foods, but not regional chains. To keep them comparable, we tried only pizza topped with sauce and cheese, and we did not include gluten-free crusts ( good-for-nothing ). We prepared all of the pizza largely according to the box ’ sulfur instructions, though we left a few in our convection oven a tad longer because they appeared half-baked when clock was up. basically : Our cheats were in service of the pizza ’ mho relish and texture, but sometimes, even those didn ’ t serve. Each pizza was scored on a scale of one to five for its tall mallow, crust and sauce, with a utmost individual score of 15 per tester. With seven testers, that adds up to a total accomplishable score of 105 per pizza. hera they are, in ascending order of pleasingness, with a few tie scores. 15th place: California Pizza Kitchen Four Cheese Crispy Thin Crust Pizza
Cheeses : “ Fontina, hickory-smoked Gouda & two types of mozzarella cheeses over herbed tomato & olive oil sauce. ”
seduce : 27
The good state of California normally produces brilliant food, with this one being a huge exception. With its unique toppings like barbecue chicken, California Pizza Kitchen was considered a pizza pioneer in the ’ 90s, but its freeze pizza left a lot to be desired. Testers were weirded out by the perforations on the bottom of the crust, which was described as “ matzoh-esque. ” “ This hurts me and makes me sad. ” “ Just horrible. ” “ Everything is off, including the appearance. ” “ Why did it taste like BBQ sauce ? ” “ Is there mustard in this ? ” “ Why did person do this ? Do they hate people ? Do they hate me, specifically ? ” 14th place: Tombstone 5 Cheese
Cheeses : Mozzarella, cheddar, Parmesan, Asiago and Romano
Score : 28
Tombstone is an apt stigmatize mention because our testers feel   like death after eating this pizza topped with a generous scattering of bright cheddar tall mallow. “ Is this precisely partially melted string cheese ? ” one tester asked. The crust “ tastes like a bunch together of mashed-up Saltines ” and looked “ like a pizza in a cartoon ” or “ the lapp pizza that came out of the microwave at my ice-skating rink. ” “ Why is it yellow ? ” The sauce is “ sweet, probably the best thing here. ” “ Was it made entirely of salt ? ” ad 13th place: Newman’s Own Thin and Crispy Pizza — Four Cheese
Cheeses : Mozzarella, cheddar, Parmesan and Asiago
Score : 35
Tasters were underwhelmed by the “ cold cracker ” crust and “ bitter ” sauce. “ The appearance of this one is peculiarly ill ” said one tester, who feared the “ lumpy white mounds ” of cheese. The crust was a “ communion wafer. ” “ I actually hated this. ” 12th place: Amy’s Cheese Pizza
cheese : mozzarella.
score : 40
Testers didn ’ t have any praise for this one. The pizza was “ atrocious ” with “ besides much sauce, no real taste. ” The cheese was “ very bland. ” The crust was “ greasy, pale and dense ” “ Overall : Meh. ” 10th place (tie):
Freschetta Brick Oven Crust — Five Cheese
Cheeses : Mozzarella, provolone, fontina, Asiago and Parmesan
Score : 41
The cheese is “ salty, kinda crisp in a good means ” and in the sauce, one taster declared, “ I see you, spices. ” But it “ tastes cold ” and has an “ unattractive greasy shininess on the clear of the cheese. ” It “ tastes like the bible ‘ congealed ’ sounds. ” ad Dr. Oetker’s Virtuoso Thin + Crispy Crust Pizza  — Four Cheese
Cheeses : “ An enticing blend of 100 percentage real cheeses, including mozzarella, Edam, Emmentaler, blue cheese, basil seasoning and our key signature sauce. ”
grade : 41
This doctor did not make us feel adept. It was “ slimed in the center but rubbery at the border ” with cheese ( including, curiously, amobarbital sodium tall mallow ) that turned out “ a little goopy ” but had a “ adequate tang. ” The crust was like “ pastry boodle — and not in a good way. ” As for the sauce : “ Where is it ? Did it evaporate ? ”

Eighth place (tie):
DiGiorno Original Rising Crust — Four Cheese
Cheeses : Low-moisture part-skim mozzarella and a Parmesan, Asiago and Romano blend.
score : 43
Ooof, this is coarse : “ It ’ s not delivery, it ’ south disaster. ” Testers dinged this pizza for a “ gluey ” crust — “ I think I ate an stallion rubber eraser bouncing ball. ” The sauce is “ besides sweet ” and has a “ wyrd relish — like fennel ? ” It is very boastfully and puffy, though, which our testers enjoyed : “ I liked the heft. ” A “ pleasing-looking thicc-boi. ” “ This one is an absolute unit. ” Trader Joe’s Trader Giotto’s Pizza 4 Formaggi
Cheeses : Edam, Asiago, pecorino, grana
grade : 43
The crust was described as “ very diskette, doughy, ” with “ wet redneck energy, ” and/or “ glue stand by energy, ” but at least it was good looking : “ I see specks of black ! There is some chewiness and zestful flavor. ” There ’ s a “ good balance of cheese ” but the sauce is “ forgettable. ” ad Seventh place: Whole Foods 365 Thin Crust Pizza — Four Cheese
Cheeses : “ Topped with mozzarella, fontina, Parmesan and smoked provolone cheese. ”
score : 44
“ There is virtually no sauce under all that cheese, ” said one tester, but “ what little there is does sample pretty good. ” The crust is “ boring, ” and one examiner described it as “ crackery, but soft : Worst of both worlds. ” The sauce “ tasted like boodle, largely. ” Fifth place (tie):
Eat Pizza Hand-Tossed Artisan Crust — Three Cheese
Cheeses : Mozzarella, Asiago, provolone
score : 45
Tasters thought the sauce was “ undimmed and tomato-forward, ” but the cheese, while “ chewy in a good way, ” was “ tasteless. ” It “ reminds me of grade-school cafeteria sheet pizza, ” said one examiner, while another said it “ reminded me ( in a good way ) of late-night drunk pizza in New York. ” DiGiorno Pizzeria! Hand-Tossed Style Crust — Quattro Formaggi
Cheeses : “ Premium mozzarella, fontina, Parmesan & Pecorino-Romano cheeses. ”
score : 45
The pizza was sprinkled with herb, which were a point of competition among testers. “ I love the visible herb ! It gives you confidence in this pizza, ” said one tester, while another wrote : “ Too. Many. Dried. Herbs. ” The herbs were “ bitter and overwhelm, ” according to another examiner. It ’ sulfur “ laughably deep, like a bum bread, ” and “ greasy and salty. ” ad Third place (tie):
Red Baron Classic Crust Four Cheese Pizza
Cheeses : Mozzarella, cheddar, provolone and Parmesan
Score : 46
On the “ flavorful ” crust, they “ actually see some bubbles — about like a substantial pizza. ” The crust was “ bouffant a la Pizza Hut, but without the fried-in-oil crust. ” Its tall mallow is “ chewy in a good way, ” though the sauce has “ excessively much capsicum in here. ” Screamin’ Sicilian Pizza Co. — Bessie’s Revenge Cheese
Cheeses : “ Wisconsin whole milk clean mozzarella slices, shredded mozzarella cheese, Parmesan, Romano & white cheddar cheeses. ”
score : 46
This extra bum pizza was dissentious among testers. Some thought the cheese was “ Too compact and cartilaginous, ” but others praised it : “ It ’ s real ! ” The sauce seemed to be one of the favorites of the crowd : It “ tastes like tomato more than the others, ” is “ nice and peppery ” and has an “ approve counterweight of sweet and salt. ” “ I taste herb ! visible oregano ! ” one tester marveled. One called it “ the surly duckling of the group. ” ( The cheese wasn ’ thyroxine distributed very well on the one we bought. ) Another compared the crust to “ hard tack. ” still, it managed to score well. Second place: Archer Farms Four Cheese Wood-Fired Crust
Cheeses : “ With mozzarella, smoked Gouda and two italian varieties of cheese on a hand-stretched crust. ”
score : 57
Our testers were all surprised to learn that this high-scoring pizza was the Target house mark. The crust “ actually seems like it ’ sulfur yeasted ” and is “ bouffant, not in a bad way, ” though another tester compared it to an “ Olive Garden breadstick that has been sitting on the table for two courses. ” The sauce has “ a undefined smoky season ” with “ properly mozzarella ” that is “ gooey [ with a ] decent texture. ” however, one tester said the pizza was “ a salt bomb calorimeter. ” First place: Roberta’s Wood Fired Pizza — Margherita
Cheeses : Mozzarella
Score : 66
This was the fastest-cooking of all the pizza — equitable estrus it up until the cheese seems slightly melted ( about six minutes ), and you ’ re done. The crust was nicely charred and felt about arsenic close as you could get to a restaurant pizza from the deep-freeze aisle — which makes common sense because Roberta ’ sulfur makes some of New York ’ s most beloved pizza.   Our testers said it “ looks fancy-ish ” with a sauce that was “ nicely sweet. ” They “ appreciated the char and yeast flavor ” on the crust, which was “ crispen and pleasant. ” The cheese “ looks like fresh mozzarella. ” “ This could pass as properly restaurant pizza, ” said one tester. “ I ’ m a fan. ” More from Voraciously:

Read more: Who Invented Pizza?

Loading …