I don’t know about you, but there are times when I am just too lazy to bust out the pizza dough making equipment. On those occasions, I’ll truck on over to the local supermarket and cruise on over to the coolers. What’s my mission? Why to find the perfect frozen pizza to pop into the convection oven of course! Here’s a look at my choices for the best five:
In my household, we have a bit of a debate going on as to which frozen pizza deserves top billing. Right now, it’s an even split between Freschetta and Digiorno. For us, the crux of issue comes down to the self-rising crust. One half of the family thinks Digiorno’s crust needs a pinch more salt. The other half thinks it’s just perfect. However, we do all agree that Freschetta does contain a great tasting sauce and ample toppings. It also tends to cook well in the convection oven. The varieties that we tend to reach for often include the four meat and the four cheese medleys. The one we avoid is Canadian style bacon and pineapple.
As you’ve probably assumed by my earlier statements, Digiorno comes in at the intensely contested number two spot. Like its competitor, it features a solid amount of toppings and a palatable sauce. In my experience, it also comes out of the convection oven looking just as good too. Variations that win a napkin waving salute from my brood are four cheese, three meat, Italian sausage and bacon blitz. The version that sends the family running away from the table is buffalo chicken.
Another big winner in my household is Stouffer’s French Bread Pizza. We love it for three main reasons. Those reasons are its crust, bite-size pepperonis and shape. I have found that its shape fits perfectly on the shelf inside our convection oven. It’s got an interior that’s a little over 10 inches deep and 12 inches wide. I should also mention that all of the company’s varieties sit well with my loved ones.
Sliding off of the oven’s grates and into fourth place is Tombstone. For whatever reason, it just doesn’t seem to come out of the convection oven in superior condition. However, it does work well when placed onto the pizza stone and popped into the regular oven. My family also insists that I gussy up the pizza with additional toppings. They never seem to be satisfied with what it looks like straight out of the wrapper.
Last on my list is Red Baron. Again, we like to go with the rising crust version. It performs fairly well in our oven. My family also liked the company’s three varieties in that category. The most preferred one, however, was the cheese pizza.
Source: Personal Experience
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