Ranking 14 Frozen Pizzas | Ranked with Babish
Вставка
- Опубліковано 8 тра 2024
- This episode is sponsored by Squarespace. Head to bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH.
We tested every frozen pizza on the market so you don't have to.
Get the new Basics with Babish Cookbook on Amazon: www.amazon.com/Basics-Babish-...
Babish Cookware on Amazon: bit.ly/babishstore
My playlist of preferred cooking tunes, Bangers with Babish!
spoti.fi/2TYXmiY
BCU TikTok: bit.ly/2PLtohe
Binging With Babish Website: bit.ly/BingingBabishWebsite
Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
BCU Discord: bit.ly/3ALFRnY
Patreon: bit.ly/BingingPatreon
Instagram: bit.ly/BabishInstagram
Subreddit: bit.ly/3mkNpp6
Facebook: bit.ly/BabishFacebook
Twitter: bit.ly/BabishTwitter
Today's Menu:
00:00 Intro
00:47 Tony's
02:02 Table 87
03:24 DiGiorno Croissant Crust
05:03 Rao's
06:40 DiGiorno Stuffed Crust
08:19 Newman's Own
10:01 CPK
11:34 Trader Joe's
12:57 Red Baron
15:06 Amy's
16:41 Ellio's
18:18 Tombstone
20:17 Totino's
23:02 Roberta's
25:18 Conclusion
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
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.
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😂😂😂
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.
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
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~
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?
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.
Babish: Roberta's pizza looks amazing
Me: THERE IS AN ENTIRE PEICE WITH NO CHEESE ON IT!
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
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
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.
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
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.
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.
Freschetta with a trusted premix of Italian seasonings is a pretty great frozen pizza option 👌🏽 love it
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 UA-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.
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.
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!
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.
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.
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.
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.
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?😂
Would absolutely love for this to become a series.
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 had my first croissant crust pizza back in the early 90's...at a pizza joint and I fell in love and wondered why more pizza places weren't selling them...
but it was fresh dough not frozen.
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
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
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.
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.
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.
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'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.
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 UA-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
We felt the same about the croissant crust 😂 I use the totinos as a base and add my own toppings and pepper jack cheese.
Solid review. I need to look for a few of those and leave a few alone.
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.
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
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.
Ive always drizzled EVO on top and brushed a bit on the bottom to add crunch and i have to season with garlic and maybe a lil basil but disregarding all that, i remember digiorno being my favorite
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.
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".
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.
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
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.
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
I've tried just about every frozen pizza as the local artisanal grocer will frequently do bogos on various pizzas, making it the best pizza to purchase on that day... and while a lot of people are touting Home Run Inn, I don't remember it being anything particularly standout.. For a more "chain" frozen pizza, I was always partial to Jack's Rising Crust.. unfortunately I haven't seen them anywhere in the past few years, the thin ones are okay, but the rising crust ones were standout... But as far as overall best I've ever had, it's a knockout, not even particularly close.. Heggie's frozen pizza. It's a bar style pizza, just salty mozzarell.. quality protein.. great crust, it sizzles in the oven, as the cheese drips down, that's how you know it's done.. I'm fairly certain it's regional to the upper midwest area of the U.S. and it's pricier in the $8-$11 range... but it just wins. hands down. Some brands I've had give a decent approximation (off the top of my head, I think 7th Ave and Lotsa Motsa are in the ballpark) but they all fall at the altar of Heggie's. If you're in the frozen arctic of the US (Aka Minnesota-ish area...) it's Heggies. available just about everywhere including gas stations. You'll balk at the high price tag, but I'd take it over any chain pizza on most days.
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.
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
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.
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.
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 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 😭😭
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
Home run inn, Amys pizza, and Walmart breakfast pizza are the only frozen pizzas i buy when i dont make my own
Red Barron brick oven and Frescetta rising crust for my money .
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
I would also like to see Stouffer's French bread pizza in this competition especially since Elios is in there.
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.
MFW my go to frozen pizza (mainly because of price) is Red Baron. Could have tried Screaming Sicilian too. Wild Mikes, Freschetta, Motor City Pizza, and Kirkland (West Coast brand from Costco) would have been nice to have in here too
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.
If you do more pizzas I suggest “Screamin’ Sicilian,” some of the best frozen pizza I’ve had in a while
Totino's Supreme is a must to keep in stock for an emergency. Overcooked and crispy is the way to go...However, the best frozen pizza without any doubt is the Screamin Sicilian Supremus Maximus.
Tombstone carries some nostalgia for me - I pick one up every couple years - always like the sauce
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
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
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
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!
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
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
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 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!
15:02 OUCH! Granted, I don't think I've EVER bought just a plain cheese pizza, but a Red Baron Supreme/Special Deluxe has been an easy go-to for me for more years than I care to state, and I like that they are heavily sauced!
Big part of that was the price/quality ratio, which in recent years has been dropping from inflation; but if I'm in the mood & can grab one for under $4 - it's going in my oven. (On a preheated pizza stone dusted w/corn meal, sprinkled with Italian herbs and some crushed red pepper)🤤
Anyone remember back in the early/mid 90's when they offered "free" kites for XX amount of UPC's? Think I still have one or two of those - actually flew pretty well IIRC.
You need to come to Wisconsin if you want frozen pizza! At Woodman's there are 2 aisles dedicated to it!
Fellow Midwesterner yeah he's missing out on lotzza motzza and heggies.
Home Run Inn the king.
Portesi. Nothing else like it.
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.
Suddenly I would like to see Andrew make his own pizza rolls
The Costco's here in Canada (I don't know if it was the same in America) used to have a Kirkland Pepperoni Pizza (It came in a pack of four), that was the BEST frozen pizza I have ever eaten and I will never forgive them for discontinuing it and replacing it with a bland piece of cardboard with cheese.
Im very fond of digorno pizza, my argument being that it is like a pizza bagel inspired pizza. if you get the bottom crust right it makes a nice contrast of soft and crunchy
Red Baron is my favorite. I was just curious if you cooked it for the minimum time or the maximum time? I always use the maximum time. I enjoy the series and like to see you do more like it.
Yea when we have Red Baron you *have* to give it a little extra love in the oven lol.
Yes red baron...but only the classic pepperoni. I hate the cheddar on cheese pizza. Also...totinos.
@dprob1985 yea I do classic pep only as well with baron.
As a Red Baron fan, I also wonder about cooking technique. Did you do direct on rack, or on a sheetpan? The classic crust is much better with no sheetpan, as it gets crispier. And maybe the sauce is too much on the cheese, butI get the RB supreme os special deluxe, and the sauce works great with that many toppings.
@@dprob1985 the cheese trio version doesnt have cheddar and is miles away better, at least if you like a really strong provolone taste. Was sad he had the 4 cheese version, probably their worst product.
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!
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
This was great content. Only problem is just a couple of the higher ranking ones are available in my area.
Guess it will be doing my family doing our own test on Pi Day +1.
Costco has this frozen pizza called Motor City Pizza. It's by far the best frozen pizza I've ever had, like better then most fresh pizzas as well.
I can’t believe Motor City Pizza hasn’t been mentioned more!
Motor city is the best frozen pizza I've ever had, and I'm not sure it's close.
Had never heard of it til seeing the 2-pack at Costco a couple yrs ago...but now beginning to see a space for it at some other trad'l grocery chains near me...but it's never actually there. That has to be a sign of its popularity.
The space is carved out for it, but only once in the last 30-40 trips to the grocery has it actually been in stock.
As far as frozen pizza goes, I love some home run inn. Tastes exactly how it does at the restaurant (obviously the restaurant though is better cause it's made fresh) but Connie's is pretty fire too. They have a nice garlic seasoning on the crust that always gets me going haha
Homerun inn is great. Approved
Literally my favorite 2 options as an Illinoisan, in fact, I just got done eating a Connie's .
we're literally twins lol. home run inn and Connie's are my go to's for the frozen pizza. HRI is just a super high quality pizza and Connie's has a top tier thin crust.
@@samanosuke_the_oni honestly, a huge fan of the sausage Connie's uses. Probably not the most accurate for pizza, but has the most flavor to me
having recently retried the Connie's frozen (they were on sale at Jewels with a digital coupon for like 5 bucks in December) they were really bad. I remembered the connie's being better. HRI is still the GOAT frozen pizza for me especially the 3 meat sausage, pepp, and uncured bacon.
Babish would hate Aurelio's because of the cheddar cheese if he ever were to try it.
Red Barron Suprene Classic Crust takes the Gold medal!
Red baron classic crust is the best one. I just wish they put more pepperoni on it for the pepperoni one.
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
Please do more of these series!!! I love seeing a chef rate everyday things