By Food & Wine
Updated March 31, 2015

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.

Freschetta Supreme

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.