If you guys dig this series, let us know what you wanna see me try next! We just filmed my tasting over 50 kinds of apples, and I've got my eye on boxed brownie mixes next...
It never ceases to amaze me how DiGiorno managed to invent heat-proof, bake-proof dough - no matter how much or how long heat is applied, it never fully bakes through! Truly a marvel of science.
The only time i got a crispy bottom is by forgetting to put the pizza in the oven, i just preheated the oven with the pizza stone for like 30 minutes. Then threw the pizza on. i don't know why my family kept LOVING Digornos, so i hated frozen pizza, but look forward to eating Trader Joes pizza now
The real key to frozen pizzas of any variety is completely disregarding the factory recommended baking time and just baking it until its golden brown. The recommended time almost always produces no browning on the bottom crust or cheese.
@@zTxMeta I don't know the other ones, but know literally the first one tells you to bake it directly on the rack, baking it until it's golden brown is listed as part of the instructions, so yeah, I feel like he's failed at what he set out to do. I saw it coming off a tray and looking like it was baked on a tray.
Completely agree on the overcooking. I also use a pizza pan that has holes cut in so the crust gets extra crispy. Red Baron is my favorite frozen pizza brand!
Came here to say exactly this. The crust is what makes Red Baron's pizza and it's a shame that the box instructions betray that fact. Always leave Red Baron in for an extra minute or two. Also, the pepperoni is solid. The cheese is easily the worst one.
Unsure if it’s an editing software macro or not but respect to whoever edited in the chalk sound effect for being fully committed to an unnecessary thing.
I prefer the blind taste test. I would like to see more tests where we know, but you don't know what brand or type you're being handed, until after final scoring. I just feel there's always going to be a bias whether you want there to be or not, if you know which pizza is which. I don't think our brains can help it.
that Red Baron needed another 10 minutes. I put a foil ring on about halfway through so the edge won't overcook, and the underside can get well done, as well as the middle can brown up and completely melt.
People really don't listen to what is in the video. It's the company's responsibility to have better directions. He said he would follow what they directed
Absolutely same. Like, I love totino's party pizzas, but they're almost like the mcdonald's cheeseburger version of pizza. It doesn't even really taste anything like the real food proper version, but it has it's own unique flavor that you really can't get anywhere else. That being said, being objective, it's AWFUL when compared to actual pizza.
I know right? Him saying it doesn't taste like pizza, it tastes like something else, makes me giggle because... yeah. It doesn't taste like pizza. I call it my 'cardboard pizzas,' cause... that's what the texture is like! xD Also, Combination is where it's aaat~
The only one that stands out, TOTINO’s. Party Pizza. “Flakey Pastry Crust.” Crispy flakey. 2 bucks. Not really pizza. It is what it is. You know what you’re getting.
@@palestalemale8831you’re not lying. I toasted one after drinking all night. Was too dumb to wait like I usually do. My skin melted off the top of my mouth 😂
I grew up in the same town as one of their factories and grew up on Stouffers French bread pizzas along with their lasagnas. they used to have an outlet store that you could go to where they would sell the products that were slightly off and couldn't be sold in a normal store so we would go pickup a giant box of the pizzas for a fraction of the price and keep them in our deep freeze and have them as a meal after school while doing homework or having friends over.
I know it's been a rough long year, but I feel like especially in a video like this it seems like the fun and sillyness is really back for Andrew, and im so glad to see he's in a better place.
I know you’re following the rules on the boxes but it’s killing me how undercooked these pizzas are 😂 Especially the Red Baron and the Tombstone tastes wayyy different when it’s actually crispy and the cheese is melted
Yeah, that is entirely on them. These pizzas are not like this. Not when I bake them, anyway. And are we to believe that I am better at baking oven pizzas than the professionals?
@@Krysdavar I suspect this as well. They probably used a stone, or a sheet. And maybe they did a combination of that, and tweaking the bake-time. Some of them were even over cooked. And I have had a majority of the pizzas shown here. NONE of them would look for me like they looked for them. Like that Tony's pizza? Yeah, I suspect they even added some cheese to it. Did you notice, too, that they never showed the opening of the boxes?
I love how despite its utterly horrible ranking the amount of nostalgic joy you get out of the Totino's pizza. I often buy them for the exact same reasons. An old staple from my childhood both in Party Pizza and Pizza Roll form.
They just haven't been the same to me since they started making them rectangle shaped. The round ones fit perfectly into my well used/seasoned cast iron skillet. The crust would get super crispy without burning, it wouldn't stick, and it'd be done perfect every time. Used to be one of my favorite super cheap guilty pleasures.
The way that you describe Totino's is exactly how I've described them to my wife who questions why I would ever enjoy such a "fake" pizza. It really is a delicious pizza flavored snack square.
I like the three minute Kroger pizza that's really similar in taste, I just think it tastes slightly better for my tastes. There's nothing like folding one of those bad boys up and just devouring it
It's so weird. I remember going and getting a Totino's pizza for nostalgia's sake. The weird thing about it is, I could've sworn that they were round when I was a kid. I wasn't mad about this, it was just an odd change. Didn't affect the flavour at all, and I still appreciate one for a convenient snack on occasion. Still wouldn't put it up with homemade or actual pizzeria pizza, though.
What never ceases to amaze me, is how all these chefs never think to do a blind taste test. Just get another chef to bake them as factory instructions describe, and then you don't have biases based on brand or childhood nostalgia.
@matthewmoore7447 blind review doesn't literally mean wear a blind fold. It means as I described above. Another chef prepares the pizza and presents it without the box or telling the brand name.
Dude, I could spot a Totino's Party Pizza if they ripped out my eyeballs from their sockets....probably the Red Baron and Tombstone ones as well. I wouldn't be fooled.... 😆
To be honest, the Marketside pizzas from Walmart have been our go-tos for some time now when we opt for frozen pizzas. Pretty solid, especially for the price. My favorite is the breakfast pizza.
Totino’s is its own creation and nothing else satisfies when you want one. We know it’s not ‘pizza’, but it’s awesome! It’s like Taco Bell for Mexican food.
Bingo! I know it's not real pizza by any stretch of the imagination, but I still buy some occasionally. It also costs like 2 dollars, I can have it cooked in like 15 minutes, and it takes me back to my childhood. Comes out great in the air fryer, too
I do think price should be mentioned since most people who are buying frozen pizza are doing it cause it's cheap and easy. And well, a Roberta's frozen pizza looks to be about $20-30 per pizza and unless you're near a store that stocks them you, you'll be ordering online where you can't order only one at a time, making it $60-80. Which at that point you can order local, so like-
@@davidisonyt A 2-pack 10" pizza costs 70$ with free shipping in the US. A 4-pack costs $110... I don't think I've ever brought a frozen pizza over 5$!
Yeah that's the thing with this channel and other cooking channels like it. I'm not sure they (both Babish and the studio) are used to taking price into consideration for much of anything anymore, so they don't think to incorporate price as a metric in the ratings (or their recipes). Sure, Roberta's might objectively be the best tasting, but I can guarantee one of the mid-level pizzas would taste better to me simply because it's $5 instead of $25. Trader Joe's is really the unsung hero here. It ranked pretty close to Roberta's and sells for around $5.50
My mistake - I thought Roberta's was stocked nationally, seems like it's only available at grocery stores in this region. In stores, it retails for $9.99@@seisage
Best thing I ever bought for pizza is a screen. Allows air to flow to the bottom of the crust unlike a sheet pan. And it's easier to handle vs just baking it on the oven rack. And it's great for homemade pizza. Just build it on the screen and put it in the oven. No peel needed.
I always bake frozen pizza directly on the oven rack. Never had a problem handling it. Home made goes on a pizza steel. I wonder how well home made would work on a screen over the steel? Transferring the raw pizza to the steel has always been my least favorite part of making home made pizza.
Did not know that, in these times, frozen pizza choices are still regional. No Roberto’s to be found here in Chicagoland. But then our common brands: Connie’s, Edwardo’s, Home Run Inn, and Uno’s do not seem to be available to you.
Yep, didn't look like he actually 'followed the directions' for a lot of these pizzas TBH. But, let's be honest here, the whole video was probably all about the "clear winner" anyways...
I always go to red Baron as my forever Frozen Pizza. Other favorite frozen pizza's are the Screamin Scillin , can't go wrong with the Costco's Kirkland's Pizza, and lastly the Freschetta thin crust pizza. Despite what the recommended timer says, I try to make sure that my frozen pizza is close to a golden brown, that fine line between not too little or too much burn.
my folks back home have decided to go gluten free for some Godforsaken reason, but Costco's cauliflower crust pizza actually slaps. The go-to was Screamin Sicilian before that
@@evelynn4273I think ur right. Although, I have looked and see nothing where he indicates this is a sponsored post or an ad. But, why have all pizzas you can readily get anywhere and then BAM! This one pizza only located in Brooklyn. A bit disappointing that he wouldn’t be upfront about this. Especially with 10 mil followers.
@@evelynn4273clearly not, as ads need to be clearly stated on TH-cam. If not, it’s against TOS. Just from watching the video you can clearly tell it’s the best anyway. It’s not like he over exaggerated or anything.
Roberta's is 89$ for 4-pack if you can get it. I don't mind paying premium for something well crafted but naaa... take the runner-up which is 6 bucks for a pie.
My girlfriend loves digiorno pizza, and the thing everyone seems to not read on the instructions is “bake directly on the rack from frozen” if you bake it on any kind of cold sheet it will never get cooked, anyway Totinos is and always will be my favorite frozen pizza type thing! This was a fun video to watch
It's the same with Red Baron, but you can tell from how the bottom looks that it wasn't cooked directly on the rack. It also helps to use a convection oven.
Most of the pizzas youve tried here tell you to bake them direct on the oven rack to get the crisp bottom you were missing in this vid. Still a nice throwback.
I think this needs a part two for many of the semi-major brands that were missed this time around. Home Run Inn, Screaming, Motor City Pizza, Gino's East or Numero Uno (if they're still around), Freschetta, Jack's, there are a lot more great frozen pies that rank more toward the top of the list than the bottom.
Funny. I like Red Baron. We add oregano, anchovies, Calabrian peppers, Colatura di alici or whatever else. It all adds flavor but I don’t mind it plain.
These pizza's were not cooked to the manufacturers suggestion on the box. Right off the bat the Tony's was on a cookie sheet but the directions clearly say bake directly on the rack. Im sure all were cooked on cookie sheets.
I know he said they're following package directions, but most frozen pizza says to bake directly on the rack now. And some of those pizzas looked pale like they were on pans.
Hey man. Baking two pizzas at once (on separate racks) is probably why the some of the bottoms of the pizzas didn’t crisp up as much. The bottom pizza would be blocking the top pizza from getting heat from the bottom of the oven, no?
As someone who's eaten a LOT of the baron, can verify that it's the eating experience of "a spoonful of hot savory flavor molecules with no other identity." Also missing the stouffers french bread! Loved those in middle school haha.
Wow, Tombstone actually comes in a box now? Back in my day, we didn't get a box, it was shrinkwrapped with a paper cover (showing a picture that the pizza would never live up to) and a cardboard circle you had to remember not to slide into the oven. Of course since that was 40+ years ago, maybe Tombstone couldn't afford boxes in those days. It did the job but I'm pretty sure if I bought one today, its only value to me would be nostalgia. Love this series! Now I'm wondering what it would be like if you ranked salisbury steak TV dinners.
I'm a big fan of the Newman's Own line of frozen pizzas. Especially great if you add some extra mozzarella yourself, but that's a hack for almost any pie.
It appears to be the top scorer for a frozen pizza you can find at just about any grocery store. The Roberta's looks great, but I've never even heard of it before, let alone seen it in a grocery store near me.
I normally don’t get offended, but he rated my favorite(tombstone), a 3.6. That will always be my favorite. Not surprising he likes Italian style pizza. 😑
Extra mozz and some garlic powder was how I doctored up many a cheap frozen pizza and even some chain store pies. Little Caesars, I'm gesturing in your direction.
Totinos reminds me of the nostalgia of being super broke and heading to the dollar store and getting two 'zas, 2 roasted chicken ramen and a faygo for dinner and being mildly satisfied.
This is fascinating. I've not seen half of these brands in the store before literally ever? And also some of the most common ones I know of aren't on here. Like maybe it's just cause I'm in the Midwest? I didn't know frozen pizza was that regional though. Like Connie's wasn't on here, screaming Sicilian wasn't on here either and those two are pretty popular here.
I feel like there was something wrong with your Red Baron pizza, because none that I've ever had look like that. Also, are you cooking any of these directly on the oven rack? Because I know at least a few of these brands call for that, but none of the bottoms looked like you did.
Should have tried the Newman's Own Margherita pizza imported from Italy and sold in the frozen food section of most grocery stores in the US. I think it tastes better than Roberta's and its easier to find.
If you ever did a follow up video, I'd love to see how Katie and Alvin could improve each pizza with different spices, cooking methods, or minor ingredient upgrades (no toppings still). There's only so much you can do but that's the challenge.
Absolutely a top idea. You already have your baseline as well, so the fun would be to let Andrew try them without telling him what they did first, then seeing his reaction.
Love this idea! When we we're broke, the gf and I always would do this to make our frozen pizza a bit more special rather than ordering delivery or whatever.
I get little Caesars or something, take apart the pieces and freeze them. Then if I want pizza I take out whatever slices I want, add fresh cheese and heat.
Yeah it seemed like he was just pulling them out two minutes too early. Following the specifications is fine, but every oven is different, so you need to know that and adjust accordingly.
@@SpiralSine6 most unheated pizza stones will shatter if you put it into a pre-heated oven. I know from watching the failures of others breaking $150 pizza stones 😅
Agreed. I’m usually pushing my frozen pizzas up to 5 minutes longer than what the package says to get the crust how I want it. I recently picked up a carbon steel pizza tray that I preheat with the oven and get an even better result. That can’t fix the flavor of some of these, but definitely addresses the “doughy” issues. I even do this with some takeout pizzas if they show up chewier than I want.
Totinos is my favorite cheap frozen pizza. I recognize it for what it is, and take that into account. I do miss that they used to be circular instead of rectangular, because now I have to cut them instead of just folding the whole thing in half. As a lifelong poor person, they are tasty and they are filling. You should check out Freschetta's sometime. Also, always skip "rising crust".
I was so scared Babish was going to roast the tostino's pizza but it holds so much nostalgia and joy in my heart from when I was a kid. Thankfully he has the same reaction!
Totino’s party pizza is the pizza I grew up eating! I love cooking it until it’s super crunchy and dark, definitely probably overcooked. Folding it like a taco and just munching on a whole pizza. 👌🏻
Yup. Personally I never get the he got but the meat party I think it’s called I think it tastes best. Torino’s was and kinda still is one of a either lazy dinner or a broke dinner which was both in my case. It’s looks can sometimes be deceiving but it always tastes great.
Bit late to the game here, but just want to say that I think cooking them all on a pan, and not directly on the rack (which most do say on the package). really makes a huge difference to the crust. Otherwise enjoyed the video :D
Thats what I was going to say too, it was funny when he says directly as the package says, when they are all on baking sheets with parchment paper, and sometimes even 2 at a time which also can affect baking times.
i agree with this also it would have been better if cooked on the rack as most packages do say and cooking them one at a time as Max said below makes it different as well.
This so much. No surprise the thin crust pizzas got somewhat brown and crunchy, but all the thicker ones were doughy. Gotta bake it directly on the rack.
The B-roll showed you guys cooking all these in pans. Are they supposed to be? When I make a frozen pizza I just throw it directly on the oven rack. Maybe that's why so many of the crusts were so pale and undercooked.
I know for a fact many of those pizzas say not to put it on a pan, but maybe some of them say to do it. I know newman’s, cpk, and red baron say not to specifically
Totally agree. I have a pizza oven and make all my own and yet still buy totinos haha. Side note, GFS sells the old Mexican pizzas the used to serve in elementary schools. Add on top shredded lettuce and taco sauce and it is amazing!
tombstone is one of the better cheap frozen pizza's. it definitely benefits from being doctored up with some extra cheese but for the price it's definitely not bad. I typically buy Connie's Sausage and pepperoni. it's sauce heavy, the sausage has a great flavor and crust is without the doubt the best I've had
Maybe it’s the camerawork, maybe it’s the way Andrew prepared them but every single pizza I just saw in this video looked so much better than every frozen pizza I had here in germany
Entertaining! My suggestion is that it should’ve been a blind taste test. Really would’ve been fun to see if you could identify the Totinos without knowing it going in for the bite.
As someone who eats a fair amount of frozen pizza, my three most preferred are Screamin' Sicilian's BBQ Recipe Chicken, Eat Pizza's Wild Mushroom, and Aplenty's Chicken Pesto. You'll note none of those are regular cheese - I haven't found one I really like, Amy's is probably my most regular, though I just ordered the Rao's because of this video. Unfortunately they don't sell the Roberta's or the Table 87 at my regular grocery source. I might take a trip to Trader Joe's to try theirs as well, though.
Came here to say this. Sauce is second to none and the crust is amazing. Also dig their “brick oven” style pizzas. Went from living in NY to New Zealand and the frozen pizza game is waaaaaaack here
I was about to type this in the comments! I remember growing up they had a version with sauce in the crust that i desperately trying looking for in stores and searching online but to no avail.
When I was holed up in a hotel for a few days riding out a hurricane for work, I lived off the red baron deep dish microwaved singles. Those things are awesome
Having worked in a Tony's Pizza plant, I can confirm that Tony's makes Red Baron. It is the same sauce and ingredients between the two. IIRC, it was only the crust and perhaps the amount of toppings that was different.
To my fellow Canadians who can only find Red Baron and Amy’s, I suggest trying Holy Napoli, if you can find it. It’s expensive, but it may well be the best frozen pizza you’ve ever had.
I know Tombstone isn’t great pizza but it has a special place in my heart. I grew up eating it and I still love it today, my fav frozen pizza. And i love the crunchy crust
Did any of the instructions suggest putting the pizza directly on the rack? It's been decades since I've had a frozen pizza, but that was common among the ones I bought and following that always yielded a crisp crust.
Most of the ones they made usually say rack OR pan/sheet. So not sure why they went with the pan/sheet method. Source: I just made some Red Baron a few days ago. It says put it on the rack.
I just wish you had cooked all of these pizzas -- every single one of them -- much, much longer. That is absolutely the key to frozen pizza. They way under do it on the box instructions.
It then wouldn't be a fair comparison. Any relative decision making would be up to more accusations of bias or favoritism. Putting it all on the company...makes more sense and is fairer.
My go-to frozen pizza has always been Home Run Inn, but from what I understand it can be hard to find it outside the Chicago area. Its worth trying if you ever do see it in stores.
ive found home run inn in socal and boise.... personally i like it more than pizza from most of the pizza places around .... i always scoop a few up when theyre on sale 2 for 10
I’m somewhat surprised you didn’t try the Freschetta Frozen Pizza because literally it’s one of the best Frozen Pizzas and also the least expensive of the Frozen Pizza’s.
It wouldn't meet his metric of "must taste exactly like New York style or Neapolitan pizza" The rating system is pretty skewed in my opinion, but than again taste is subjective so 🤷🏽♀️
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If you guys dig this series, let us know what you wanna see me try next! We just filmed my tasting over 50 kinds of apples, and I've got my eye on boxed brownie mixes next...
I'd like to see a 120-minute movie where you set out to taste vengeance.
Potato chips, sparking water, ranch
frozen chicken nuggets
Do ramen
Fast food burgers
It never ceases to amaze me how DiGiorno managed to invent heat-proof, bake-proof dough - no matter how much or how long heat is applied, it never fully bakes through! Truly a marvel of science.
The only time i got a crispy bottom is by forgetting to put the pizza in the oven, i just preheated the oven with the pizza stone for like 30 minutes. Then threw the pizza on. i don't know why my family kept LOVING Digornos, so i hated frozen pizza, but look forward to eating Trader Joes pizza now
It goes from raw to burnt in like .000000048732885 seconds
Slap that stuff on the front of a space shuttle, it would make a great heat shield for re-entry.
😂
@@Heavens_Rejected😂😂😂
The real key to frozen pizzas of any variety is completely disregarding the factory recommended baking time and just baking it until its golden brown. The recommended time almost always produces no browning on the bottom crust or cheese.
This is the truth.
Yes exactly! He did the digiorno croissant crust dirty by not baking it golden brown!
@@iamdarcsidehe did say he was following box instructions. So he didn't do the pizza dirty, the company did with bad instructions
word
@@zTxMeta I don't know the other ones, but know literally the first one tells you to bake it directly on the rack, baking it until it's golden brown is listed as part of the instructions, so yeah, I feel like he's failed at what he set out to do. I saw it coming off a tray and looking like it was baked on a tray.
Red baron is great if you overcook it. The crust gets super crispy without burning the cheese
Red baron is the best hands down. Especially for the price.
Completely agree on the overcooking. I also use a pizza pan that has holes cut in so the crust gets extra crispy. Red Baron is my favorite frozen pizza brand!
Yep. Only overcooked. Or else it’s not that great. Haha
its a shame he got arguably the worst kind of red baron
Came here to say exactly this. The crust is what makes Red Baron's pizza and it's a shame that the box instructions betray that fact. Always leave Red Baron in for an extra minute or two.
Also, the pepperoni is solid. The cheese is easily the worst one.
I love Red Baron, if you bake it directly on the rack it gets browned and crispy since the crust is on the thinner side.
Yep. That's the only way to bake a Red Baron, tbh.
And you can’t have too much sauce!!
And I love the Red Baron French bread pizzas as well.
@@annfromma8456 I’ve never tried! I gotta go get one!
I really like the Brick Oven Red Baron cooked right on the rack. Wish he'd tried that one.
Unsure if it’s an editing software macro or not but respect to whoever edited in the chalk sound effect for being fully committed to an unnecessary thing.
Close your eyes and listen. Does he not sound and talk exactly like sam sulek
I also liked the angry cat screech when he tossed the offensive California Pizza Kitchen slice off camera. Well timed with Andrew's "oops!" flinch. 😄
@@contentdeleted4978 Sam Sulek & Andrew could do a very interesting collaboration, a lá Mike Israetel/Adam Ragusea.
@@contentdeleted4978not at all
I prefer the blind taste test. I would like to see more tests where we know, but you don't know what brand or type you're being handed, until after final scoring. I just feel there's always going to be a bias whether you want there to be or not, if you know which pizza is which. I don't think our brains can help it.
Agreed. It was just too across the board black and white.
I agree 💯
Yes. He was definitely biased and influenced.
I think this guy is really full of it and I’m not talking Pizza
A blind taste test would have been better
idk if its cuz im broke but im still a firm believer of that there is no such thing as bad pizza
Only if the ingredients are literally spoiled or the pizza is burnet. Everything else gets a thumbs up from me.
I hear people say that all the time, and I wish I felt that way, but not all pizza is created equally.
@@reckless110never said they were equal just that the "worst" pizza is still palatable
The worst pizza is still miles better than hundreds of other dishes
I'm guessing you've never heard of hungry Howie's
that Red Baron needed another 10 minutes. I put a foil ring on about halfway through so the edge won't overcook, and the underside can get well done, as well as the middle can brown up and completely melt.
People really don't listen to what is in the video. It's the company's responsibility to have better directions. He said he would follow what they directed
if you're doing that to a frozen pizza, just make real pizza, lol.
@@chemicalhapthis! I’ve seen so many comments completely ignoring that part of the video it’s infuriating 😵💫
@@chemicalhap yes we should have them make directions for every single oven available on the market
@@chemicalhap directions say to place directly on rack as preferred method. He didn't do that.
As a die-hard totino’s pizza lover.
I’m honestly surprised you rated it so high.
Saaaaame!! I was ready for him to absolutely rip it apart and give it zeros across the board. 🤣 Love that he has the same nostalgia for it that we do!
Agreed, to me, best pizza out there with a ton of nostalgia.
My fave of all frozen pizzas😂
Absolutely same. Like, I love totino's party pizzas, but they're almost like the mcdonald's cheeseburger version of pizza. It doesn't even really taste anything like the real food proper version, but it has it's own unique flavor that you really can't get anywhere else. That being said, being objective, it's AWFUL when compared to actual pizza.
I know right? Him saying it doesn't taste like pizza, it tastes like something else, makes me giggle because... yeah. It doesn't taste like pizza. I call it my 'cardboard pizzas,' cause... that's what the texture is like! xD Also, Combination is where it's aaat~
The Totino's cheese doesn't just stick to your teeth, it sticks to your heart.
That's not their tagline, but it should be.
You said it, brother.
They use fake cheese anyway.
what cheese lol? Totino's is the absolute stingiest when it comes to cheese. but i agree with the reviewer, not a bad tasting pizza at all...
The only one that stands out, TOTINO’s. Party Pizza. “Flakey Pastry Crust.”
Crispy flakey. 2 bucks. Not really pizza. It is what it is. You know what you’re getting.
stouffer's french bread is one of my favorites that wasn't here. It's crazy how crispy and soft the center of the bread is for a frozen piece.
It’s the goat honestly
You gotta really let those bad boys cool down before you eat them though.
They come out of the oven like nuclear rods.
@@palestalemale8831you’re not lying. I toasted one after drinking all night. Was too dumb to wait like I usually do. My skin melted off the top of my mouth 😂
yes. Also Jack's wasn't here.
I grew up in the same town as one of their factories and grew up on Stouffers French bread pizzas along with their lasagnas. they used to have an outlet store that you could go to where they would sell the products that were slightly off and couldn't be sold in a normal store so we would go pickup a giant box of the pizzas for a fraction of the price and keep them in our deep freeze and have them as a meal after school while doing homework or having friends over.
>fast forward to the end
>the top 4 tiers are all brands I've never seen in my life
You’ve never seen Trader Joe’s frozen pizza?
I know it's been a rough long year, but I feel like especially in a video like this it seems like the fun and sillyness is really back for Andrew, and im so glad to see he's in a better place.
Wait what happened
@@venipunkture It was in the Last meals episode by mythical kitchen but he mentions being sexually assaulted.
@@venipunkturehe was almost sexually assaulted when he went to a mental hospital because he was having breakdowns
@@skimaskalxNot almost. He *was* sexually assaulted.
Bro the year just started
Babish: Roberta's pizza looks amazing
Me: THERE IS AN ENTIRE PEICE WITH NO CHEESE ON IT!
He’s clearly biased
I know you’re following the rules on the boxes but it’s killing me how undercooked these pizzas are 😂
Especially the Red Baron and the Tombstone tastes wayyy different when it’s actually crispy and the cheese is melted
Red Baron always takes less time than needed in my oven, it's 60 years old too!
Yeah, that is entirely on them. These pizzas are not like this. Not when I bake them, anyway. And are we to believe that I am better at baking oven pizzas than the professionals?
Yep. A lot of those pizzas had directions for baking directly on rack. I bet he didn't do that, there's the problem.
@@Krysdavar I suspect this as well. They probably used a stone, or a sheet. And maybe they did a combination of that, and tweaking the bake-time.
Some of them were even over cooked. And I have had a majority of the pizzas shown here. NONE of them would look for me like they looked for them.
Like that Tony's pizza? Yeah, I suspect they even added some cheese to it.
Did you notice, too, that they never showed the opening of the boxes?
@@danielduncan6806possibly they didn't show the box opening cuz the video was long enough already?
I love how despite its utterly horrible ranking the amount of nostalgic joy you get out of the Totino's pizza. I often buy them for the exact same reasons. An old staple from my childhood both in Party Pizza and Pizza Roll form.
They just haven't been the same to me since they started making them rectangle shaped. The round ones fit perfectly into my well used/seasoned cast iron skillet. The crust would get super crispy without burning, it wouldn't stick, and it'd be done perfect every time. Used to be one of my favorite super cheap guilty pleasures.
@@_Frank_the_Tank Honestly, how would you ever get a Totino's pizza to NOT be super crispy?
@@mage1439plus the rectangles are easier to eat fold up and eat like a taco 🤰
Totino's just has an inherent advantage there.
@@mage1439microwave
The way that you describe Totino's is exactly how I've described them to my wife who questions why I would ever enjoy such a "fake" pizza. It really is a delicious pizza flavored snack square.
it is Pizza Adjacent, and for some reason i love it. Not my favorite pizza or anything, but i just can't help but love it.
Pseudopizza
I like the three minute Kroger pizza that's really similar in taste, I just think it tastes slightly better for my tastes. There's nothing like folding one of those bad boys up and just devouring it
It's so weird. I remember going and getting a Totino's pizza for nostalgia's sake. The weird thing about it is, I could've sworn that they were round when I was a kid. I wasn't mad about this, it was just an odd change. Didn't affect the flavour at all, and I still appreciate one for a convenient snack on occasion. Still wouldn't put it up with homemade or actual pizzeria pizza, though.
@@justmutantjed I do remember it being round many many years ago, but I'm very glad the flavor hasn't changed
What never ceases to amaze me, is how all these chefs never think to do a blind taste test.
Just get another chef to bake them as factory instructions describe, and then you don't have biases based on brand or childhood nostalgia.
The taste of nostalgia would still bleed through. "This one reminds me of...."
@matthewmoore7447 blind review doesn't literally mean wear a blind fold. It means as I described above. Another chef prepares the pizza and presents it without the box or telling the brand name.
Dude, I could spot a Totino's Party Pizza if they ripped out my eyeballs from their sockets....probably the Red Baron and Tombstone ones as well. I wouldn't be fooled.... 😆
TBF tho that's all part of it, the branding and the nostalgia
To be honest, the Marketside pizzas from Walmart have been our go-tos for some time now when we opt for frozen pizzas. Pretty solid, especially for the price. My favorite is the breakfast pizza.
Breakfast pizza sounds amazing.
Totino’s is its own creation and nothing else satisfies when you want one. We know it’s not ‘pizza’, but it’s awesome! It’s like Taco Bell for Mexican food.
They were also so much better when they were round. Square just make it more "not pizza" to me.
@@_stonhinge the round ones 😭 RIP
Unironically loved the bbq one...
Bingo! I know it's not real pizza by any stretch of the imagination, but I still buy some occasionally.
It also costs like 2 dollars, I can have it cooked in like 15 minutes, and it takes me back to my childhood. Comes out great in the air fryer, too
@@scottmpieper try it in the air fryer with fresh chopped mushrooms, if you're into that. I love it.
I do think price should be mentioned since most people who are buying frozen pizza are doing it cause it's cheap and easy. And well, a Roberta's frozen pizza looks to be about $20-30 per pizza and unless you're near a store that stocks them you, you'll be ordering online where you can't order only one at a time, making it $60-80. Which at that point you can order local, so like-
Yeah its not even vaguely an option for most people at that price.
@@davidisonyt A 2-pack 10" pizza costs 70$ with free shipping in the US. A 4-pack costs $110... I don't think I've ever brought a frozen pizza over 5$!
$35 bucks for a pizza? Maybe down to $27.50 for 4? I can buy a large with whatever I want from any pizza joint in Chicago for that price.@@Founders_
Yeah that's the thing with this channel and other cooking channels like it. I'm not sure they (both Babish and the studio) are used to taking price into consideration for much of anything anymore, so they don't think to incorporate price as a metric in the ratings (or their recipes). Sure, Roberta's might objectively be the best tasting, but I can guarantee one of the mid-level pizzas would taste better to me simply because it's $5 instead of $25. Trader Joe's is really the unsung hero here. It ranked pretty close to Roberta's and sells for around $5.50
My mistake - I thought Roberta's was stocked nationally, seems like it's only available at grocery stores in this region. In stores, it retails for $9.99@@seisage
Best thing I ever bought for pizza is a screen. Allows air to flow to the bottom of the crust unlike a sheet pan. And it's easier to handle vs just baking it on the oven rack. And it's great for homemade pizza. Just build it on the screen and put it in the oven. No peel needed.
this is genius
I use my cookie cooling rack. Easy!
I always bake frozen pizza directly on the oven rack. Never had a problem handling it.
Home made goes on a pizza steel. I wonder how well home made would work on a screen over the steel? Transferring the raw pizza to the steel has always been my least favorite part of making home made pizza.
Did not know that, in these times, frozen pizza choices are still regional. No Roberto’s to be found here in Chicagoland. But then our common brands: Connie’s, Edwardo’s, Home Run Inn, and Uno’s do not seem to be available to you.
We have UNO’s on the east coast!
The instructions say place directly on rack. I find the crusts are crispy when placed directly on rack as compared to a sheet pan.
exactly. all these frozen pizzas on a sheetpan and he complains that the dough is undercooked and chewy... i wonder why lol
Yep, didn't look like he actually 'followed the directions' for a lot of these pizzas TBH. But, let's be honest here, the whole video was probably all about the "clear winner" anyways...
Agreed…. And I use a hot oven with convection
I normally use a pizza stone or pizza pan. But not preheated.
I always go to red Baron as my forever Frozen Pizza. Other favorite frozen pizza's are the Screamin Scillin , can't go wrong with the Costco's Kirkland's Pizza, and lastly the Freschetta thin crust pizza.
Despite what the recommended timer says, I try to make sure that my frozen pizza is close to a golden brown, that fine line between not too little or too much burn.
Screamin Scillin "Bessies Revenge" cheese would have smoked most everything else in this list.
Screaming Sicilian is in fact the correct answer. Well done
Red Barons are a classic, but honestly I think Jack's takes the cake as the GOAT frozen pizza
my folks back home have decided to go gluten free for some Godforsaken reason, but Costco's cauliflower crust pizza actually slaps. The go-to was Screamin Sicilian before that
He really did Red Baron dirty here. Putting them below Tony's and Tombstone is crazy.
Freschetta with a trusted premix of Italian seasonings is a pretty great frozen pizza option 👌🏽 love it
As a child, my mom always made the Chef Boyardee box pizzas. She would add ingredients like salad shrimp and tomato slices.
Mine too minus extra ingredients.
Not having Screamin’ Sicilian on this list is a crime. I absolutely love their pizzas, one of the only brands I’ll get.
This was an ad for Roberta's pizza. It needed to be a clear winner.
@@evelynn4273I think ur right. Although, I have looked and see nothing where he indicates this is a sponsored post or an ad. But, why have all pizzas you can readily get anywhere and then BAM! This one pizza only located in Brooklyn. A bit disappointing that he wouldn’t be upfront about this. Especially with 10 mil followers.
It’s my favorite also. I was surprised it didn’t come up.
They sell Roberta's at whole foods
@@evelynn4273clearly not, as ads need to be clearly stated on TH-cam. If not, it’s against TOS. Just from watching the video you can clearly tell it’s the best anyway. It’s not like he over exaggerated or anything.
Tony's 3.33
Table 87 7.57
DiGiorno Croissant Crust 3.87
Rao's 6.9
DiGiorno Stuffed Crust 3.33
Newman's Own 6.97
CPK 3.76
Trader Joe's 8.07
Red Baron 2.63
Amy's 4.23
Ellio's 3.07
Tombstone 3.27
Totino's 3.6
Roberta's 9.4
Home made less than a dollar
Those aren't prices 🤔
someone didnt watch the video
Tony’s should actually be a 3. They forgot to update the score when he lowered its Appearance from 4.0 to 3.0
Roberta's is 89$ for 4-pack if you can get it. I don't mind paying premium for something well crafted but naaa... take the runner-up which is 6 bucks for a pie.
So Roberta's from GoldBelly is $25 each IF you order 6. Not sure what the price is in a store. But that's insane.
Could get 20 Totinos for that.
Jacks on the pizzazz will always have a place in my heart
Right, I waited for it.
I'm pretty sure the Don'z at Kwik Trip is the same as Jack's.
This is a series I'd love to see more of; a quality chef ranking consumer-grade products.
Gordon Ramsay ranking boxed mac and cheese
My girlfriend loves digiorno pizza, and the thing everyone seems to not read on the instructions is “bake directly on the rack from frozen” if you bake it on any kind of cold sheet it will never get cooked, anyway Totinos is and always will be my favorite frozen pizza type thing! This was a fun video to watch
It's the same with Red Baron, but you can tell from how the bottom looks that it wasn't cooked directly on the rack. It also helps to use a convection oven.
The Digiorno Rising Crust Pizza (their regular style pizza) is solid, but it has to be cooked directly on the rack to get a crispy bottom.
Do another test but this time bake all pizzas directly on rack instead of using baking sheet. I would guarantee all scores will drastically change.
This man told me I have trailer park taste buds in about 20 different ways. lol.
@@seattledubc9494 I came here to say the same thing. Who cooks a frozen pizza on a cookie sheet?😂
Most of the pizzas youve tried here tell you to bake them direct on the oven rack to get the crisp bottom you were missing in this vid. Still a nice throwback.
I think this needs a part two for many of the semi-major brands that were missed this time around. Home Run Inn, Screaming, Motor City Pizza, Gino's East or Numero Uno (if they're still around), Freschetta, Jack's, there are a lot more great frozen pies that rank more toward the top of the list than the bottom.
This was really enjoyable. Do frozen dumplings next.
Pierogi🤤🤤🤤🤤🤤
nuggies
Ling Ling brand all the way. I love them and do the little cornstarch skirt on them, too.
Nah
Say please
I’m counting this as an unofficial Community Babish episode. Leonard would approve
Would you say Andrew is streets ahead?
Shut up Leonard, I found your TH-cam page, what's the point of reviewing frozen pizza!!
@@DisplacedDragon Hey, you're talking about it!
That's a buy!
@@SympleSynif you have to ask you're streets behind
Funny. I like Red Baron. We add oregano, anchovies, Calabrian peppers, Colatura di alici or whatever else. It all adds flavor but I don’t mind it plain.
He purposely undercooked it man. You can let red baron go an extra 5-7 min over box time and it makes it super crispy.
These pizza's were not cooked to the manufacturers suggestion on the box. Right off the bat the Tony's was on a cookie sheet but the directions clearly say bake directly on the rack. Im sure all were cooked on cookie sheets.
I know he said they're following package directions, but most frozen pizza says to bake directly on the rack now. And some of those pizzas looked pale like they were on pans.
They probably were on a pan
Hey man. Baking two pizzas at once (on separate racks) is probably why the some of the bottoms of the pizzas didn’t crisp up as much. The bottom pizza would be blocking the top pizza from getting heat from the bottom of the oven, no?
Convection helps a lot with this issue
Pretty sure it shouldn't matter in a fan oven.
@@SarahSynaIt shouldn't, but in my experience with my fan oven it absolutely DOES make a difference
Came here to say this.. "we followed the directions on the box -- except we baked them two at a time" and that leads to some undercooked pizza.
also steam from the bottom pizza could inhibit browning but I'm no frozenpizzologist
If your local store has them I highly recommend the Motor City brand frozen pizza.
Crust is crisp everytime with texture and flavor.
As someone who's eaten a LOT of the baron, can verify that it's the eating experience of "a spoonful of hot savory flavor molecules with no other identity."
Also missing the stouffers french bread! Loved those in middle school haha.
Wow, Tombstone actually comes in a box now? Back in my day, we didn't get a box, it was shrinkwrapped with a paper cover (showing a picture that the pizza would never live up to) and a cardboard circle you had to remember not to slide into the oven. Of course since that was 40+ years ago, maybe Tombstone couldn't afford boxes in those days. It did the job but I'm pretty sure if I bought one today, its only value to me would be nostalgia.
Love this series! Now I'm wondering what it would be like if you ranked salisbury steak TV dinners.
I was saying the same thing…when did they start putting them in boxes?
The Tombstone we buy always comes in that shrink wrap to this day lol. I have no idea where he got those in the box.
@@Autumn_SunrisePublix sells them in the boxes iirc
Even I remember that from like 10-15 years ago
Same here. Don't think I've ever seen a Tombstone in a box.
I'm a big fan of the Newman's Own line of frozen pizzas. Especially great if you add some extra mozzarella yourself, but that's a hack for almost any pie.
Especially since the cheese is where most frozen pizzas slack off.
It appears to be the top scorer for a frozen pizza you can find at just about any grocery store. The Roberta's looks great, but I've never even heard of it before, let alone seen it in a grocery store near me.
I normally don’t get offended, but he rated my favorite(tombstone), a 3.6. That will always be my favorite. Not surprising he likes Italian style pizza. 😑
@@Southernguy39 tombstone is garbage tier pizza, lol. it's extremely processed and falls short in every category. 3.6 was generous.
Extra mozz and some garlic powder was how I doctored up many a cheap frozen pizza and even some chain store pies. Little Caesars, I'm gesturing in your direction.
Totinos reminds me of the nostalgia of being super broke and heading to the dollar store and getting two 'zas, 2 roasted chicken ramen and a faygo for dinner and being mildly satisfied.
This is fascinating. I've not seen half of these brands in the store before literally ever? And also some of the most common ones I know of aren't on here. Like maybe it's just cause I'm in the Midwest? I didn't know frozen pizza was that regional though. Like Connie's wasn't on here, screaming Sicilian wasn't on here either and those two are pretty popular here.
Would absolutely love for this to become a series.
I feel like there was something wrong with your Red Baron pizza, because none that I've ever had look like that. Also, are you cooking any of these directly on the oven rack? Because I know at least a few of these brands call for that, but none of the bottoms looked like you did.
He definitely didn’t, which makes me question the whole video cuz he said he read the directions 😅
Robertas paid advertisement gang
@@user-uq4ro8kf5p Comment section bot gang
They show footage of pizzas cooking and they are ALL on pans! no wonder so many have soft lame crusts!
Yeah I was about to say this. The Red Barron one is undercooked by at least 2 minutes.
Should have tried the Newman's Own Margherita pizza imported from Italy and sold in the frozen food section of most grocery stores in the US. I think it tastes better than Roberta's and its easier to find.
Red Barron brick oven and Frescetta rising crust for my money .
If you ever did a follow up video, I'd love to see how Katie and Alvin could improve each pizza with different spices, cooking methods, or minor ingredient upgrades (no toppings still). There's only so much you can do but that's the challenge.
+1000
Absolutely a top idea. You already have your baseline as well, so the fun would be to let Andrew try them without telling him what they did first, then seeing his reaction.
Love this idea! When we we're broke, the gf and I always would do this to make our frozen pizza a bit more special rather than ordering delivery or whatever.
add hot sauce, dont put too much thought into a cardboard pizza its not worth it.
I get little Caesars or something, take apart the pieces and freeze them. Then if I want pizza I take out whatever slices I want, add fresh cheese and heat.
Screaming Sicilian is my go to for frozen pizza. Think it's pretty solid.
Wholeheartedly agree.
It still has that frozen pizza taste (not that that's necessarily bad, just different), but yes it's probably the best. I like the Ultimate Deluxe.
In my area we have one called Home Run Inn pizza. I think that is the best, doesn’t have that frozen pizza taste to it.
Same
@@mr.e2136 this. it isn't even close; shame they don't distribute nationwide
We felt the same about the croissant crust 😂 I use the totinos as a base and add my own toppings and pepper jack cheese.
Home run inn, Amys pizza, and Walmart breakfast pizza are the only frozen pizzas i buy when i dont make my own
I think some of the issues Andrew has with the real frozen ones would be addressed by following the "for crispier crust" instructions on the box.
Yeah it seemed like he was just pulling them out two minutes too early. Following the specifications is fine, but every oven is different, so you need to know that and adjust accordingly.
For years I’ve just put the pizza directly on the rack, an unheated pan/tray or pizza stone will ruin any chance at a crispy crust.
@@SpiralSine6 most unheated pizza stones will shatter if you put it into a pre-heated oven. I know from watching the failures of others breaking $150 pizza stones 😅
Agreed. I’m usually pushing my frozen pizzas up to 5 minutes longer than what the package says to get the crust how I want it. I recently picked up a carbon steel pizza tray that I preheat with the oven and get an even better result. That can’t fix the flavor of some of these, but definitely addresses the “doughy” issues. I even do this with some takeout pizzas if they show up chewier than I want.
@@jmcmonster a carbon steel pizza stone, at that point you can make your own za cmon
Totinos is my favorite cheap frozen pizza. I recognize it for what it is, and take that into account. I do miss that they used to be circular instead of rectangular, because now I have to cut them instead of just folding the whole thing in half. As a lifelong poor person, they are tasty and they are filling.
You should check out Freschetta's sometime. Also, always skip "rising crust".
I was so scared Babish was going to roast the tostino's pizza but it holds so much nostalgia and joy in my heart from when I was a kid. Thankfully he has the same reaction!
Totino’s party pizza is the pizza I grew up eating! I love cooking it until it’s super crunchy and dark, definitely probably overcooked. Folding it like a taco and just munching on a whole pizza. 👌🏻
Yeasssss do that will all them and it makes them so much better
Yup. Personally I never get the he got but the meat party I think it’s called I think it tastes best. Torino’s was and kinda still is one of a either lazy dinner or a broke dinner which was both in my case. It’s looks can sometimes be deceiving but it always tastes great.
not one original experience 😭😭
If you do more pizzas I suggest “Screamin’ Sicilian,” some of the best frozen pizza I’ve had in a while
My trick to frozen pizza is finish it in a hot pan so you can brown up the crust. 1-2 minute letting it sit there helps a lot 😊
Currently doing my time in Cyprus army , we are allowed to leave on weekends and bring food. Frozen pizza and canned coffee are a staple of our diet.
Bit late to the game here, but just want to say that I think cooking them all on a pan, and not directly on the rack (which most do say on the package). really makes a huge difference to the crust. Otherwise enjoyed the video :D
Thats what I was going to say too, it was funny when he says directly as the package says, when they are all on baking sheets with parchment paper, and sometimes even 2 at a time which also can affect baking times.
i agree with this also it would have been better if cooked on the rack as most packages do say and cooking them one at a time as Max said below makes it different as well.
This so much. No surprise the thin crust pizzas got somewhat brown and crunchy, but all the thicker ones were doughy. Gotta bake it directly on the rack.
The B-roll showed you guys cooking all these in pans. Are they supposed to be? When I make a frozen pizza I just throw it directly on the oven rack. Maybe that's why so many of the crusts were so pale and undercooked.
Yeah, or at least a hot pizza stone.
I know for a fact many of those pizzas say not to put it on a pan, but maybe some of them say to do it. I know newman’s, cpk, and red baron say not to specifically
Can we just take some time to appreciate Kendall's handwriting? 7:35
I also took exception to the cheese being marketed in "feet". Glad to see I'm not the only one who found this odd.
Totino's is the only one that still gets picked up. It is just pure joy and childhood on a frozen roof shingle.
What is it about Totino's. It's wrong on so many levels but it's 💯 right all the time.
@@rumbleinthekitchen_Amy I believe the crust is fried which is what gives it that unique flaky crunch
The nostalgia has so much power for me. I love it so much.
And somehow they've been 3 for $10 for like 30 years.
Totally agree. I have a pizza oven and make all my own and yet still buy totinos haha. Side note, GFS sells the old Mexican pizzas the used to serve in elementary schools. Add on top shredded lettuce and taco sauce and it is amazing!
I would also like to see Stouffer's French bread pizza in this competition especially since Elios is in there.
tombstone is one of the better cheap frozen pizza's. it definitely benefits from being doctored up with some extra cheese but for the price it's definitely not bad.
I typically buy Connie's Sausage and pepperoni. it's sauce heavy, the sausage has a great flavor and crust is without the doubt the best I've had
Red Barron Suprene Classic Crust takes the Gold medal!
Maybe it’s the camerawork, maybe it’s the way Andrew prepared them but every single pizza I just saw in this video looked so much better than every frozen pizza I had here in germany
Probier mal die von Gustavo Gusto! Das sind die besten :)
Idk but they look undercooked to me
wth? What kind of Pizzas are you eating here? Most of them looked like the cheap Ja! Pizza or budget Aldi ones tbh
@@Motti22 kp dann wars vielleicht wirklich einfach die Beleuchtung oder der Hunger aus mir xD
You must have atrocious frozen pizzas in germany because these looked awful to me xD
Entertaining! My suggestion is that it should’ve been a blind taste test. Really would’ve been fun to see if you could identify the Totinos without knowing it going in for the bite.
Couldn't work cause of the Roberta paid advertisement
Red baron classic crust is the best one. I just wish they put more pepperoni on it for the pepperoni one.
As someone who eats a fair amount of frozen pizza, my three most preferred are Screamin' Sicilian's BBQ Recipe Chicken, Eat Pizza's Wild Mushroom, and Aplenty's Chicken Pesto. You'll note none of those are regular cheese - I haven't found one I really like, Amy's is probably my most regular, though I just ordered the Rao's because of this video. Unfortunately they don't sell the Roberta's or the Table 87 at my regular grocery source. I might take a trip to Trader Joe's to try theirs as well, though.
Maybe they don't carry Freschetta where he is, but I find it to be the absolute best frozen pizza.
I agree. I wish he included it here. I can only find it in select stores near me.
Came here to say this. Sauce is second to none and the crust is amazing. Also dig their “brick oven” style pizzas. Went from living in NY to New Zealand and the frozen pizza game is waaaaaaack here
I was about to type this in the comments! I remember growing up they had a version with sauce in the crust that i desperately trying looking for in stores and searching online but to no avail.
Fr every food review I seen with frozen pizzas no one carries Freschetta. Absolutely my favorite!
Motor City Pizza in the frozen section is legitimately phenomenal
Probably best frozen pizza ive tried ( never eat frozen pizza thou)
Never heard of it... or Table 87.. or Roberta's. Must be regional.
Bought at Costco. Tastes just Little Caesar's lunch combo special to me.
it's fine
Became my favorite Frozen pizza last year! Fantastic
Home Run Inn will always rank supreme. Literally tastes, better than some restaurants and it only costs 6 bucks.
When I was holed up in a hotel for a few days riding out a hurricane for work, I lived off the red baron deep dish microwaved singles. Those things are awesome
Would love to see Babish review American MRE’s
Chili Mac sweeps the competition
Babish and Steve1989 crossover?
That would be awesome
@@PartyRockProfessional Chili mac with jalapeno cheese spread mixed in was my favorite when deployed.
Babish should make steve a mre to review
Having worked in a Tony's Pizza plant, I can confirm that Tony's makes Red Baron. It is the same sauce and ingredients between the two. IIRC, it was only the crust and perhaps the amount of toppings that was different.
Tony’s has been my favorite since ever and I remember enjoying the Red Baron deep-dish too lol makes sense
Yeah Tony's, Red Baron, and Freschetta are all Schwan's brands.
To my fellow Canadians who can only find Red Baron and Amy’s, I suggest trying Holy Napoli, if you can find it. It’s expensive, but it may well be the best frozen pizza you’ve ever had.
I know Tombstone isn’t great pizza but it has a special place in my heart. I grew up eating it and I still love it today, my fav frozen pizza. And i love the crunchy crust
Did any of the instructions suggest putting the pizza directly on the rack? It's been decades since I've had a frozen pizza, but that was common among the ones I bought and following that always yielded a crisp crust.
Most of the ones they made usually say rack OR pan/sheet. So not sure why they went with the pan/sheet method. Source: I just made some Red Baron a few days ago. It says put it on the rack.
It's definitely the way to go. Says to do that on the box for a reason, I imagine baking 2 at a time on sheet pans & parchment paper was to save time
Tony's specifically says rake, that's why his was soft.
I think they all recommend putting them right on the rack. Babish should redo this video! 😂
@@bdshort Botched by Bonus by Babish lol
Babish be like... im Babish
babish be like. “it’s binging time”
I hope this comment blows up so simple.😂
He's babish
Hes babishing
Babish
I just wish you had cooked all of these pizzas -- every single one of them -- much, much longer. That is absolutely the key to frozen pizza. They way under do it on the box instructions.
It then wouldn't be a fair comparison. Any relative decision making would be up to more accusations of bias or favoritism. Putting it all on the company...makes more sense and is fairer.
I was just about to say the same thing!
@@chemicalhap dude it is fair, everyone knows it
I stumbled across Chicago's Home Run Inn. My go to frozen pizza
Suddenly I would like to see Andrew make his own pizza rolls
I think an often underrated pizza is Freschetta. Their self-rising crust is the closest thing to fresh that I’ve ever found in a frozen pizza.
I bought it on sale once. The entire family said never again. It just tasted... weird.
I love their sauce and the way their cheese crisps in that weird way! One of the biggest things I miss after becoming allergic to milk
The cheese freschetta is my absolute favorite.
I was coming here to say the same thing! Also one of the very few brands that offer a Hawaiian pizza.
@@jeppinatoryes! I love Hawaiian pizza!
Listening to him describe Ellio's is like Ford Prefect trying to get a cup of tea 😂
Home Run Inn out of Chicago! Best frozen thin crust on the market.
My go-to frozen pizza has always been Home Run Inn, but from what I understand it can be hard to find it outside the Chicago area. Its worth trying if you ever do see it in stores.
ive found home run inn in socal and boise.... personally i like it more than pizza from most of the pizza places around .... i always scoop a few up when theyre on sale 2 for 10
Yes, it’s easily my favorite
the only frozen i’ll buy. love it ❤
Home Run Inn - Sausage pizza is our absolute favorite. We fix it up with basil, oregano, garlic, extra cheese, olives, and mushrooms. 😙👌🏻
Last time my wife went out of town, I bought one Home Run Inn Meat Lovers Pizza, and it was all I ate for the whole weekend.
I’m somewhat surprised you didn’t try the Freschetta Frozen Pizza because literally it’s one of the best Frozen Pizzas and also the least expensive of the Frozen Pizza’s.
so so true i’ll always champion this pizza
Came here just to say that - Freschetta is my go - to.
They did Digiorno better than Digiorno and they should advertise themselves exactly that way
And not exactly a secret. It’s commonly known to be a fan favorite
I lived off of these in grad school lol I was disappointed to see them left out!
Tombstone carries some nostalgia for me - I pick one up every couple years - always like the sauce
Solid review. I need to look for a few of those and leave a few alone.
Very shocked Motor City Pizza didn't make the cut, easily one of the best if not the best-frozen pizza available to the masses.
Never heard of her.
@@TheVerucAssault Was going to post this. Picked up some at Costco. EASILY the best frozen pizza I've ever had. The family agreed.
💯 they popped up in our Walmart a few years ago and I've been buying ever since
Might not be available where he shops.
It wouldn't meet his metric of "must taste exactly like New York style or Neapolitan pizza" The rating system is pretty skewed in my opinion, but than again taste is subjective so 🤷🏽♀️
I grew up on Tony’s, Tombstone and Red Baron. Digiorno was a favorite for a long time but Tombstone is the right balance.
It's fun to see Babish do this kind of video. A lot of my favorite YTers have done this sort of thing, like PBG and Brutalmoose
Brutalmoose fam!! Nice to see other fans of him in the wild!😊
I'd like to see Babish do a rendition of his Cool Ranch mozzarella sticks.@@SquirtleHK
Please do more of these series!!! I love seeing a chef rate everyday things
Would love to see the price of each at the end rankings
same