The Kroger family of grocery stores usually carry “Private Selection” brand. It’s their in house high end product line and the pizza’s are from Italy.

We really like them. Usually what ever pizza we buy we end up adding a few things to it.

The CPK thin crust one a very good but they are $9-$10. I have had a couple thin crust pizzas from Lidl that were also good $4-$5

Remove Frozen Pizza from the Box
Toss Pizza in the Trash Can
Take Box to grill, put under lump coals
Light Box


I kid I kid, haven't found a decent box pizza, and for that matter a lot of
delivery has not been really good. The one place we went to sold out and the Pizza was
changed, tried it twice but it sucked.

The white plastic tripod that keeps the box from collapsing onto the middle of the pizza makes a good doll tea table.

quote:

Originally posted by HRK:
Remove Frozen Pizza from the Box
Toss Pizza in the Trash Can

This is the best answer. Making your own pizza is very easy to do, you just need to learn how. Once you do, it is quick, easy, and so much better (and better for you) than any garbage in a box.

This is a good place to start.



His channel has hundreds of videos on everything you ever wanted to know/learn about pizza.

We use a cast iron flat round griddle. Preheat in the oven for 15 minutes or so.

quote:

Originally posted by old rugged cross:
Costco has some pretty good box pizza'a.

Motor City Double Pepperoni, two in a box for $13. Each has its own baking tray. Our preferred frozen pizza.

Used to buy Heggies Sausage Pepperoni at Costco. They must have realized we like it because they quit carrying it.

DiGiorno (sp?) and Red Baron are the ones we use. Wife uses a perforated aluminum pizza pan for the pizza. She always upseasons it and frequently adds sliced pepperoni as boxed pizzas don’t have enough. She also turns the oven fan on for more even baking.

The best way for me for frozen pizzas:
Always cook on directly on rack.
When the pizza is nearing the "suggested" cook time I'll rotate it around 90 degrees or so and also move to another spot in the oven.
When it looks like it's getting kind of close to being done I'll turn the oven on high broil, and check every 45 seconds, moving it a bit in the oven to avoid hot spots overcooking the crust in spots.

I don't know how well this would work with rising crust pizzas (I do NOT like the flavor of any I've tried) but works well on 'regular' crust, like Red Barons, Tombstones, Jacks and even the cheap party pizzas my son likes.