Chef Wolfgang Puck has made frozen pizza respectable to nonteenagers, but his pies aren’t the only decent ones you can buy at the supermarket. We did a blind taste test of 24 different brands, both the designer kinds and the ordinary versions; these four came out on top.
Wolfgang Puck Wood-Fired Italian Sausage & Pepperoni
staff comment "For frozen pizza, this is impressive."
interesting bite This new line of pizza gets its smoky flavor from two kinds of wood: maple and aspen.
staff comment "The crust has a great crunch and a nice soft interior."
interesting bite Robert McGrath and Bradley Ogden were among the five chefs who helped develop the recipe after making a research trip to Tuscany.
DiGiorno Rising Crust Pepperoni
staff comment "The pepperoni tastes really fresh."
interesting bite DiGiorno invented "rising-crust technology" (in which completely uncooked crusts rise and bake in the oven) in 1995.
Amy’s Tomato & Spinach
staff comment "If you like garlic, you’ll enjoy this pizza."
interesting bite Pies are made with honey, organic cane juice and organic feta.