Best Frozen Pizza?

I don’t know if Home Run Inn frozen pizza is local to the Chicago area, but when I’m in the mood for good old-fashioned greasy Chicago-style pepperoni pizza, it’s the best.

Otherwise, DiGiorno.

DiGiorno

The secret to good frozen pizza isn’t the brand of pizza you buy, although that does matter. The secret is to cook it right. Get yourself a pizza stone and even "nasty’ pizza tastes better.

Enjoy,
Steven

I’m the same way, Winston. I buy Freschetta’s when they’re on sale and keep them around for days we don’t feel like cooking. If they cost as much as a restaurant pizza, I don’t bother. If I’m going to pay that much, they’d better have it cooked and ready for me.

Totino’s, I say. Their pizza rolls are great too. I do bake it on a “pizza stone” though.

DiGiorno but my next purchase will be Tombstone.

Tombstone Chicken Fajita.

If you like a thin crunchy crust, this pizza rocks.

(now I’m hungry)

I like Red Baron bake and rise, but the Jack’s pizzas that I buy for 4/$10 are pretty good too…

California Pizza Kitchen makes an excellent frozen pizza. I’m not sure if it’s available nationally, though.

Freschetta, hands down. I like it better than most delivery pizzas, and it’s just as fast to make one as it is to order. Typically faster.

Another vote for Freschetta, especially the veggie one. Mmm.

I can’t imagine eating anything called “tombstone”. That’s a word that doesn’t have the most appetizing connotations. It’s like calling a pizza “graveyard” or “morgue”.

Slight preference for DiGiorno over Freschetta. I buy whichever is on sale.

I usually slather on some minced garlic and pesto or sun dried tomato while the pizza’s still frozen, and it comes out better than any delivery pizza available around here (not as good as Woodstock’s in Corvallis though…)

the California Pizza Kitchen frozen pizzas are new, and they’re excellent. My new favorite. The problem w/ freschetta and digiorno is that there is waaaaay too much sauce in them. pizza shouldn’t have too much sauce – just enough to taste. shouldn’t be a centimeter thick layer of sauce between the cheese and the crust.

totinos party pizza (plain cheese, with hormel pepperoni purchased seperately) is my second favorite.

Tombstone pizzas originated at the Tombstone Bar in Medford, Wisconsin. So called because it was across the street from a cemetery.

To lessen the graveyard connotations, Tombstone has switched to western imagery on its labels, to make you think of Tombstone, Arizona.

My local Target has Tombstones for $3.34. :slight_smile:

The Stouffer’s French Bread pizzas are good too, especially the Three Meat; I sometimes cook one up for lunch.

I used to like Celeste when I was a kid, but they monkeyed with the recipe around 1979.

:cool: [sup]I agree[/sup]

I have tried Tombstone. Their crust and sauce are actually pretty good, but they WAY underestimate the amount of cheese needed and there’s something…chemical…about their pepperoni.

I agree with Vanilla: Stouffer’s French Bread pizzas are the best (although they too are skimpy on the cheese)

Fenris

I’ve tried most of them. Freschetta is by far the best. Tombstone is the worst.

DiGiorno. But Freschetta’s been getting so many votes, I might have to try it.