I recruited a handful of taste-testers for the difficult task of sampling a pizzeria’s worth of pepperoni pies. Check which dill pickles and salsa brands were our favorites.). She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. The sauce was blended with oregano, garlic and basil. When the results of this blind taste test were unveiled, we were all stunned. You'll get the best results from a frozen pizza if you follow these tips: 1. A store brand at the top? Like what you see here? When it came to our lowest-scoring pizzas, the too-thin crust was an issue for our testers. Best Authentic New York: Roberta’s Pizza . This pizza advertises five different kinds of cheese — mozzarella, cheddar, parmesan, Asiago, and Romano — and a buttery, crispy crust. Crispy, cheesy and packed with pepperoni, you can’t go wrong. Account active I cooked Amy's pizza in the oven at 425 degrees Fahrenheit for just over 12 minutes of the recommended 14. While the tangy sauce was notable, the cracker-like crust and greasy pepperoni didn’t earn any pizza any points. Read on to see how these frozen cheese pizzas stacked up. Coming in right in the middle was Screamin’ Sicilian’s pepperoni-packed pizza. Crispy, golden, and just a little thicker than a normal thin crust, it tasted like it had been brushed with garlic butter. Looking for smart ways to get more from life? The cooking directions recommended baking this pizza for 17 to 19 minutes at 400 degrees Fahrenheit, but I didn't end up needing the full cooking time. In addition to having the shortest cook time (just under 12 minutes), this pizza also had a great flavor and texture. Even so, I enjoyed the thin, crispy crust and salty cheese (of which there was a great amount). As one tester put it, “There’s a lot more going on here than pepperoni.” But what really pushed this pizza to the No. And when it came to the pepperoni, we were thoroughly impressed. There is nothing quite like the zesty, spicy freshness of a homemade pizza. We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. Although the other pizzas I tried were shrink-wrapped, DiGiorno's came in a "freshness wrap" that was easier to remove from the packaging. Jack’s ranked slightly better than California Pizza Kitchen. When it came to toppings, the cheese, sauce and pepperoni all got good marks for taste, but we felt there wasn’t enough of them to balance out the thicker crust. 5. To find out, I tasted frozen pizzas from five different brands: DiGiorno, Amy's, Newman's Own, Red Baron, and Tombstone. The pie’s saving grace was its tasty and spicy pepperoni–we just wished there was more. See our, Read a limited number of articles each month, You consent to the use of cookies and tracking by us and third parties to provide you with personalized ads, Unlimited access to washingtonpost.com on any device, Unlimited access to all Washington Post apps, No on-site advertising or third-party ad tracking. The frozen pizza has long been a staple in the British weekly shop, as it’s quick, convenient, cheap, and satisfying. Any way you slice it, a frozen pizza is a frozen pizza–it will never taste like delivery. I was able to cut around the seal and simply lift the pizza out of the plastic rather than making strategic cuts across shrink-wrap to remove the frozen pie without disturbing the cheese topping and getting it all over my kitchen. In the store, DiGiorno had a few different types of crusts available, but I went with the rising crust because it seemed the most standard. This pizza piled on more toppings than any other we tried, and we all loved how the chopped pepperoni slices crisped up in the oven. While the pizza was cooking, the side of it began sliding between the oven grates. Red Baron's classic-crust, four-cheese pizza is topped with mozzarella, cheddar, provolone, and parmesan. Second place goes to DiGiorno Original. The cheese tended to slide off the pizza a bit as I took bites, but it had a lot of cheese and a thick sauce, which made up for it. 1 spot was its irresistible crust. Instead, it came wrapped in plastic with a circular base made out of cardboard. How could a cracker support all the other ingredients? Don't thaw. Subscribe to our daily newsletter to get more of it. Amy's pie had a tart sauce that I enjoyed but the other elements of the pizza were bland by contrast and the texture was too spongy.

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