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Almond Flour Pizza Crust Credit: Laura Rege
As much as I love cooking, I don’t always feel like doing it. And when I want to eat something quick and hands-off, but don’t want to go through the hassle of ordering or waiting for takeout, a frozen pizza always comes in handy.
I’ve tried my fair share of frozen pizzas over the years, and definitely have my favorites (Di Fara and Porta, looking at you). But I was curious to know what the professionals who work in pizzerias think about the offerings in the frozen section of the grocery store. Which ones get their stamp of approval? To find out, I spoke to three pizza chefs. Here are the frozen pies they recommend.
Credit: Jelisa Castrodale
1. Screamin’ Sicilian
Chef Kathleen Kennedy, director of culinary innovation at Marco’s Pizza, said this is one of her top picks. “I’m a flavor junkie, and for a frozen pizza, Screamin’ Sicilian does a solid job delivering good flavor and quality ingredients.” The Wisconsin-based company’s pizzas are made following classic Sicilian traditions, and its signature fresh tomato sauce and whole-milk mozzarella is from, you guessed it, Wisconsin.
2. Urban Pie
Kennedy’s second pick for frozen pizza is Urban Pie, for the same reasons listed above. The brand’s Roman-style pizza line is made with hand-pressed dough that’s been aged for 24 hours, as well as tomato sauce made with San Marzano tomatoes. Need we say more?
3. Totino’s
Matt Arb, owner of Amelia St. Pizza Co. in Detroit, Michigan, said, “I grew up on Totino’s pizza rolls so those will always have a place in my heart (and freezer).” While this pick is technically not a whole pie, we can’t think of anything more nostalgic. (It was also my favorite after-school snack.)
4. Stouffer’s
Arb also grew up on Stouffer’s French Bread pizzas, which he says are great for those last-minute we-need-dinner-ASAP moments — especially if you like a crunchy crust. “I don’t think you can beat a fresh pie from your local pizzeria, but it’s never a bad idea to keep one on hand in case of emergency.” (Other chefs seem to think it’s a great option, too.)
5. Home Run Inn
Chef Barry Miles, culinary advisor at Cargill and former award-winning pizzeria owner said, “As a Chicago chef, this is my pick for a classic tavern-style pizza.” His favorite is the Classic Sausage pie. “It has a crisp, buttery crust, plenty of well-seasoned sausage, whole-milk mozzarella, and a tomato sauce that tastes bright rather than overly sweet. The crust also holds up well to the toppings and develops a nice crunch in a conventional oven.”
6. Motor City Pizza Co.
If a thicker Detroit-style pizza is more your jam, Miles said you can’t beat Motor City — specifically, the Double Pepperoni. “The crust is airy inside and crispy underneath, and the combination of sliced and diced pepperoni distributes the meat across the entire pizza. Baking it in the included tray helps create those browned, caramelized edges that make Detroit-style pizza so satisfying,” said Miles.
7. Rao’s
Rao’s is one of our all-time favorite jarred sauce brands (and chefs love it, too!), so it makes sense that the brand’s pizzas are just as delicious. “Rao’s is my pick for someone who values a sauce-forward pizza,” Miles said. He loves the Uncured Pepperoni Pizza. “Its sauce is made with Italian tomatoes, olive oil, garlic, onion, and seasonings, so it has more depth than many frozen pizzas. The blend of mozzarella, Provolone, Fontina, Parmesan, and Romano also gives it a more layered, pizzeria-style cheese flavor.”
A Few Tips for Buying (and Cooking) Frozen Pizzas
Read the instructions on the box. “Always begin with the package directions because frozen pizzas are designed for different cooking surfaces. A Detroit-style pizza may need to remain in its included tray, while a thin-crust pizza may be intended to bake directly on the oven rack,” Miles said.
Use a pizza stone. If you want to get that pizzeria-style crispy crust at home, a pizza stone is your best bet. “It helps distribute the heat evenly and gets the bottom of the crust really nice and crisp,” said Kennedy. Miles agrees that it’s a huge game changer. “Heat is the biggest difference between a home oven and a pizzeria oven. Place a pizza stone — or, preferably, a pizza steel — in the oven and preheat it at the oven’s highest safe temperature for at least 45 minutes. The extended preheating time allows the cooking surface to store enough heat to quickly crisp and brown the bottom of the crust,” he said.
Don’t thaw your pizza. To maximize crispiness, Miles says you should always “keep the pizza frozen until the oven is fully preheated. Thawing it first can make the crust gummy because moisture begins migrating from the sauce and toppings into the dough.”
The air fryer is your friend. “Don’t sleep on the air fryer — especially for reheats (this goes for all pizza). Never ever, ever use a microwave,” Arb said.
Let it rest. Miles suggests letting your pizza rest like a good steak, for about three to five minutes before cutting into it. “That short rest allows the crust to finish setting and keeps the cheese from sliding off with the first bite,” he said.
Amp it up with some finishing touches. “I like to drizzle a little olive oil over the pizza and add fresh vegetables or herbs,” Kennedy said. “Fresh basil, arugula, or other herbs added right after the pizza comes out of the oven can give a frozen pizza that fresh, pizzeria-style finish.” Miles also likes to finish his pizzas with “freshly grated Parmesan, torn basil, dried oregano, or chile flakes. These fresh finishing touches create aroma and make the pizza taste less processed.”
Further Reading
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Every Single Slow Cooker Recipe You Could Ever Need
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