I have to disagree with this.
Frozen pizzas are a bit meh, but I’ve never had an actively bad one.
Which is more than I can say for pizzaria pizzas.
Papa Gino’s cheese soup, Pizza Hut’s oily pan pizzas…those are actively bad.
You’re comparing spit to snot here. Both are kinda gross. I don’t think there’s a frozen pizza on the planet that can compare to even an Uno’s slab fresh and fresh out of the oven. And there are a Hell of a lot better pizzas out there than Uno’s.
I second this. Frozen pizzas used to be soggy cardboard and tasteless sauce; now at least some are quite good. The good fresh ones are better, of course.
I second this as well.
Ha! In your face, monkeyboy!
At your home, maybe. Mine kick ass.
A pizza stone in the bottom of your 500 degree oven makes all the difference.
'Course, here in Brooklyn, world-class pizza is available on every street corner, so I only make my own when the Ukulele Lady is in the mood for a leek-and-feta pie, or some other such thing.
Um, yeah, like I said in the last half of my post. Putting brick or stone in your oven and cranking up the heat gives you good pizza.
My pizza’s damn good, thankyouverymuch. I’ll smack you with a pepperoni, you…tomato pie maker, you!
mutter mutter Take on a Chicago girl 'bout her pizza skillz, will ya…
Well, he’s from Brooklyn; you know where they make real pizza ;).
Next time you come to the US, indeed, try a Freschetta. They are very good.
Hmmm - Tombstone Pizzas are all sorts of better than Chuck E Cheese, or are they frozen as well?
Maybe not, but pizza isn’t easy, either.
You’re trying to get a crisp crust with a cooked, possibly “chewy” interior, heat the sauce, and melt the cheese, while possibly warming meat and vegetable toppings. And you’re trying to do it from a frozen state.
That’s not easy.
I assume they have to add all kinds of weird chemicals to make it all happen at the same time. Even if you have a 500º pizza stone in your oven, the frozen pizza isn’t designed to be cooked on it. They have to build them to work across different ovens, and with and without cookie sheets. I’m actually surprised when they don’t taste like a turd.
Even homemade pizza takes a lot of experience to find the right position/temperature/crust interaction in your oven to get it all to happen properly.
Now THOSE are fighting words. We here in the Pizza and Hot Dog capitol of the world will defend our deep dishes with our lives. Why, there’s at least 3 New York style pizzas inside of each and every Chicago deep dish. Why settle for one, lousy, floppy pizza when you can have exponentially more in a nice, thick tasty one?
Are you referring to the Chef’s Kitchen ones? Those are rather good, and can be gotten for as little as $2 a pop when they’re on sale, but the regular “Jewel” brand ones are some of the worst frozen pizza offenders.
I’m also going to guess that we have more frozen pizza options than some other locals. Does the rest of the world have frozen Gino’s, Uno’s, and Home Run Inn’s available in the freezer? Those Home Run Inns are really, really good frozen pizza.
Yep. Chef’s Kitchen is the one.
Cause the New York style pizzas are infinitely better ;). Why have thick and merely good, when you have thin (but not too thin) and heavenly :D.
FYI: Schwan’s also makes Tony’s, Red Baron, and Freschetta pizzas.
I really like the Tony’s pizzas. I buy plain cheese and then add my own toppings. We also have a pizza oven, which I finds improves frozen pizzas considerably. I’d definitely have a frozen pizza than a pizza from some of the chains (Pizza Hut, Domino’s). Those are just nasty.
Pizzeria Uno is now doing frozen pizzas at Jewel. They rock. In fact ever since our favorite local pizza joint sold to a loser, we haven’t been happy with parlor pizza at all. We’re doing Uno all the time now.
Jewel Chef’s Kitchen Thin and Crispy. It is the absolute best frozen pizza in our area, period. Then again, it’s not hard to beat Domino’s, Little Caesar’s and Papa John’s.
You may want to put that mason jar* away now
*vague moonshine reference
As a born and bred Chicagoan, I must say, I do prefer East Coast thin crust pizzas (although Chicago does have a couple decent places for thin crust, like Pat’s and Vito & Nick’s). Deep dish/stuffed is a twice-or-thrice a year treat for me–way too heavy for week-to-week consumption.
At any rate, I think Chicago-style pizzas are a category of their own, and should be considered separate from what most people call pizza.
Seconded – I buy those two brands regularly. But I don’t buy the microwaveable DiGiorno’s, only the kind that goes in the oven: frozen pizza might be a second-class citizen, but microwaved pizza is an abomination!
Oh man, I love Pizza Hut’s pan pizza. It’s totally greasy as hell, but when I order pizza that’s almost always what I get. 
Uno has small, refrigerated (“fresh”) pizzas at my local grocery stores. I tried one, and wasn’t impressed enough to switch – there’s something about the sauce/cheese that just didn’t thrill me.
Our Florida supermarkets are finally carrying frozen Pizzeria Uno’s pizzas, which are quite good. However, we in Orlando are lucky to have two actual Uno’s locations, for actual fresh Chicago pizza any time we want (a rarity in FL, where New York style rules). I’ve had Lou Malnati’s in Chicago, which I think is superior deep-dish, but Uno’s is still awesome (and so much better than any of the big chains).