Frozen pizza has come a long way since it first hit grocery shelves in the 1960s. What started as a convenient, ready-made alternative to the pizzeria classic has grown into a huge category of its own, with countless brands competing for space in my freezer.
Still, after decades of growth, one question comes to mind every time I go through the frozen food aisle: Which store-bought pizza is actually worth it? To find out, I asked a few experts for their recommendations – and tested several myself. Here’s what I learned.
The frozen pizza experts
- Allison Robicelli: James Beard – nominated author, food and travel writer and media personality
- Know Bivins: Food and beverage writer, recipe developer and content creator based in Atlanta
- Marnie Shure: Chicago-based journalist with 12 years of experience covering food, culinary and comedy, including several years as senior editor for The Onion
- Lisa Kaminski: Successful baker and former Taste of Home editor
The clear winner
Robicelli summed it up best: “To be honest, the best supermarket pizza is the one you feel like eating at the moment. Some nights you need something crappy but very nostalgic – something reminiscent of after-school snacks or a bowling alley snack bar.” She adds that good frozen pizzas are “usually priced accordingly” and that “you get what you pay for.”
It highlights brands like Screaming Sicilian and Motor City Pizza as the “good” options because they rarely require help to satisfy cravings. She admitted, “Something like DiGiorno, I decorate it with my own fresh toppings before and after they go in the oven.” I do that too. It’s an easy way to boost the flavor without much effort.
Bivins told me he usually tries Screaming Sicilian Holy pepperoniusing California Pizza Kitchen’s Sicilian recipe as a backup. He gave DiGiorno’s Detroit Style Pepperoni an “honorable mention” and said, “Sometimes you just gotta do what you gotta do.”
For Kaminski, it’s all about the experience of trial and error. Finding the best frozen pizza means trying new styles at every opportunity. She also names Screaming Sicilian as a top choice and even says that they consider the brand to be the “gold standard for classic frozen pizzas”.
“I love the thick sliced cheese on this pie, and because it’s from Wisconsin, you know the cheese is pretty darn good (and local).” Kaminski preferred Screamin’ Sicilian’s However, Mambo Italiano adds that she “can attest that the Holy Pepperoni and Supremus Maximus options are satisfying even after a long week and with a cold beer – preferably Miller Lite.”
After all the taste testing and conversations, I have to agree with the majority: Screaming Sicilian The holy peppers are special. It is aromatic, filling and requires no processing.
Simply Recipes / Screamin Sicilian
What makes or breaks a frozen pizza
- Thickness: As Marnie pointed out, thickness is more important than you think. Too thick and the crust will be doughy and dry; too thin, and it becomes something that would be mistaken for the cardboard insert.
- Quality of ingredients: Frozen pizza may not set a high bar here, but the better ones make a real difference. For example, Screamin’ Sicilian uses a blend of high-quality cheeses – whole milk mozzarella, white cheddar, Parmesan and Romano – all locally sourced in Wisconsin. You can taste it with every bite.
- Topping distribution: I’ve noticed that even the best frozen pizzas can lose points in this area. Some require you to rearrange them or add additional toppings to achieve an even result, while others require results straight out of the box. Don’t be afraid to give your pizza a little attention before baking – it’s part of the fun.
How to improve frozen pizza like a pro
When a frozen pizza feels a little flat, I always have a few tricks up my sleeve. A handful of grated mozzarella or parmesan adds more flavor. A few extra slices of pepperoni, mushrooms or peppers make it heartier. Once it’s cooked, I dress it up with fresh basil, red pepper flakes, or a pinch of Italian seasoning. It’s a small effort that makes a big difference.
