Ok ... So if I went visiting NYC I might stop and visit with Lightbringer ,TomE or Glenn ..but after I returned home and got back on the forum if people asked i'd say ..Hmm I don't really remember them at all ... on the other hand I do remember the pizza.
DiGiorno is probably the best of the national brands; I like it better than Freschetta in the “premium” segment.
The Sicilian can be good too, but heavy, because they don’t skimp on the toppings.
Red Baron is acceptable, and they make a french bread version, but Stouffer’s is better in that regard.
Stuff like Totino’s/Jeno’s, Tony’s and Tombstone are probably what inspired the “cardboard” jokes. But every so often, I do get a craving for Pizza Rolls to relive a bit of my childhood.
Frozen pizza has come a long way, particularly after rising crust dough became a thing, which IIRC, started with DiGiorno.
I can be snobbish about pizza as well, and thoroughly enjoyed all the pizza I had in Italy last summer, but to me, it’s one of those things that has to be truly awful to not be edible. Even bad pizza can fulfill a need or craving, including frozen and Domino’s and the like.
Of the different styles, I’m not a traditionalist, and given a choice, will take others like Chicago deep dish or Detroit-style over traditional Neapolitan or NYC thin crust.
But my new favorite is Roman-style, which has a thicker, crispy crust with some chewiness. Like NYC pizza, it’s sold by the slice.
BTW, one can actually find frozen pizza in the supermarket in Italy. But it’s a minuscule section, and nowhere near the almost full aisle’s worth like the U.S.
It’s not good by any measure compared to the real deal but the best i found here is by far the Sodebo “Dolce pizza” line, i don’t think they are available outside France:
Even mediocre pie is ok when it first leaves the oven. Lately we have been buying pizzeria pie half baked and finishing it at home. Much better than eating it warm.
There is a brand named Screamin Sicilian. I first came across it in Texas and have also found it here in California. it’s far better than Digiorno and cheaper.
For frozen, the wife and I enjoy Palermo’s thin crust margherita pizza. It has a boatload of diced tomatoes in lieu of sauce, minced basil leaves, and a meh flavored mozzarella. I usually shred some fresh sharp provolone on top, and a couple fresh basil leaf chiffonade half way through, to give it better flavor.
The Digiorno Deep Dish Crispy pan pizza by the a country mile! It’s the only frozen pizza I would even considering eating! The 4 cheese version is freaking awesome, and is easily better than Pizza Hut and other shitty chains.
Most all our local grocery stores do what I call the “Nightly Thaw”. They bring out the frozen food to the main aisle and let it sit for hours while they nonchalantly place a few package of food in the frezzor now and then. They even throw the boxes of food on the floor in front of the freezers for hours. Consequently all the frozen food is reduced to garbage. Target does not perform this sadistic ritual. So I like their “Archer Farm” brand of pizza.
when i was a kid i used to deliver pizza in brooklyn, for like 3 years, ate tons of free pizza, never gained a pound, but never touched frozen pizza, even domino’s\pizza hut, tastes nasty compared to properly made pizza, frozen i would not touch if you paid me,
Fave pizza wise - hmm well frozen it’s ‘Chicago Town Takeaway Sweet Cola Bbq Stuffed Crust’ I love it (it’s a bit rich though), everyone else hates it lol, which is good news for me!