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.