Frozen pizza has come a long way since it first hit grocery shelves in the 1960s. What started as a convenient, ready-made alternative to the pizzeria classic has grown into a massive category of its own, with countless brands competing for space in my freezer.
Still, after decades of growth, one question lingers for me every time I walk down the frozen foods aisle: which store-bought pizza is actually worth it? To find out, I asked a few experts for their go-to picks—and tested several myself. Here’s what I learned.
The Frozen Pizza Experts
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Allison Robicelli: James Beard–nominated author, food and travel writer, and media personality
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Kenn Bivins: Atlanta-based food and beverage writer, recipe developer, and content creator
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Marnie Shure: Chicago-based journalist with 12 years in food, culinary, and comedy media, including several years as managing editor for The Onion
The Clear Winner
Robicelli put it perfectly: “To be honest, the best supermarket pizza is the one you’re in the mood for in the moment. Some nights call for something lousy but intensely nostalgic—one that reminds you of after-school snacks or a ‘bowling alley snack bar.'” She adds that good frozen pizzas are “usually priced accordingly,” noting that “you get what you pay for.”
She singles out brands like Screaming Sicilian and Motor City Pizza as the “good” options, since they rarely need any help satisfying cravings as is. She did admit, “Something like DiGiorno, I’ll decorate with my own fresh toppings before and after they go in the oven.” I do this too. It’s an easy way to boost the flavor without much effort.
Bivins told me he usually goes for Screamin’ Sicilian Holy Pepperoni, with California Pizza Kitchen’s Sicilian Recipe as a backup. He gave DiGiorno’s Detroit Style Pepperoni an “honorable mention,” saying, “sometimes you just gotta do what you gotta do.”
For Kaminski, it’s all about the experience of trial and error. Finding the best frozen pizza means sampling new styles whenever you get the chance. She also names Screamin’ Sicilian as a top choice, going so far as to say that, to her, the brand is the “gold standard of classic frozen pizzas.”
“I love the thick-cut cheese on this pie, and because it’s from Wisconsin, you know that cheese is darn good (and locally sourced).” Kaminski prefers Screamin’ Sicilian’s Mambo Italiano, though she adds that she “can attest that the Holy Pepperoni and Supremus Maximus options are also satisfying after a long week and with a cold beer—preferably Miller Lite.”
After all those taste tests and conversations, I have to agree with the majority: Screamin’ Sicilian Holy Pepperoni is the standout. It’s flavorful, satisfying, and doesn’t need any doctoring up.
Simply Recipes / Screamin Sicilian
What Makes or Breaks a Frozen Pizza
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Thickness: As Marnie pointed out, thickness matters more than you’d think. Too thick, and the crust gets doughy and dry; too thin, and it turns into something you’d mistake for the cardboard insert.
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Quality of Ingredients: Frozen pizza may not set a high bar here, but the better ones make a real difference. Screamin’ Sicilian, for instance, uses a mix of high-quality cheeses—whole milk mozzarella, white cheddar, parmesan, and Romano—all sourced locally from Wisconsin. You can taste it in every bite.
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Topping Distribution: I’ve noticed that even the best frozen pizzas can lose points in this area. Some require rearranging or extra toppings to even things out, while others nail it right out of the box. Don’t be afraid to give your pizza a little love before cooking—it’s part of the fun.
How To Upgrade Frozen Pizza Like a Pro
When a frozen pizza feels a little flat, I always have a few tricks up my sleeve. A handful of shredded mozzarella or parmesan adds richness. A few extra slices of pepperoni, mushrooms, or peppers make it heartier. Once it’s cooked, I finish it with fresh basil, red pepper flakes, or a sprinkle of Italian seasoning. It’s a small effort that makes a big difference.
Read the original article on Simply Recipes
