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CLICK HERE TO SEE WHICH FROZEN PIZZA PASSED OUR TASTE TEST

So, it’s 2am.  You’re hungry, (bordering on hangry) you’re damn near broke and you want a cheap pizza.
WalMart is just down the street and a few minutes later you’re standing in front of their freezer doors trying to figure out which one is the best.

We fired up our own oven (and pizza stone) to test four popular frozen regular crust pepperoni pizzas.Preview Changes (opens in a new tab)
Michael “took one for the team” and tried each, judging the crust, the quantity and quality of the cheese, pepperoni and sauce.  We also looked at the price and judged the overall value.

THE RESULTS ARE IN:

Red Baron
Crust:  soft chewy
Cheese:  skimpy
Pepperoni: ok – tasty but skimpy
Sauce: good but it’s obviously been sweetened
Price: $3.98
Verdict:  3rd place. Still a pretty good value.

Tombstone
Crust:  soft almost doughy
Cheese:  Generous, stringy like a good cheese should be
Pepperoni: Edges curled perfectly and tasty oil pooled in the bottom
Sauce: good sauce but a bit too salty
Price: $3.98
Verdict: 2nd place.  Slightly better than Red Baron and a good value.

Screaming Sicilian
Crust:  NY Style Pizzeria crust
Cheese:  Generous.
Pepperoni: Edges curled perfectly and tasty oil pooled in the bottom
Sauce: terrific
Price: $5.98
Verdict: The Winner – by far

DiGiorno
Crust:  very chewy – Thick almost Chicago
Cheese:  ok
Pepperoni: very spicy
Sauce: ok
Price: $5.98
Verdict: The advertising and hype doesn’t deliver

 

Bottom Line:  While a good homemade pizza beats a frozen pizza every time, if you don’t have time to make one yourself, one frozen pie (Screamin’ Sicilian) stood head and shoulders above the rest.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.