In a blind taste test, professional chefs evaluated various frozen pizza brands, highlighting their preferences and critiques. The standout was Table 87, praised for its fresh ingredients, while Totino's was deemed the worst for its artificial taste.
In a recent taste test, three professional chefs sampled a variety of frozen pizzas from supermarkets to determine which brands met their culinary standards. The pizzas were prepared according to the cooking instructions on their packaging, and the chefs provided their insights on each one.
The DiGiorno pizza was noted for its thick, puffy crust that reminded one chef of commercial cheese. However, the chefs criticized the sogginess of the bottom, which lacked the desired crispiness. They pointed out that a good frozen pizza should have a snap when bitten into, and the crust should remain flat when picked up. The cheese was described as lacking freshness, and the tomato sauce was criticized for being overly sweet. Overall, the chefs found it underwhelming, with one calling it a "criminal act" to serve.
Next up was Trader Joe's Pizza Margarita, which the chefs found to be extremely flat and reminiscent of a thick tortilla. The strong garlic smell was noted, but the crust was deemed bland. The tomato topping was described as more of a paste than a sauce, and the chefs lamented the overcomplication of flavors in what should be a simple dish. While the cheese melted well, the overall impression was that it did not live up to the expectations of a true margarita pizza.
Ellio's pizza brought back childhood memories for some chefs, but they were quick to criticize its mushy texture and lack of fermentation. The sauce was robust but lacked fresh tomato flavor, and the cheese did not melt properly. One chef humorously remarked that it was akin to eating a bowl of flour. Despite its nostalgic value, the consensus was that it was not a quality pizza.
The Red Baron pizza was noted for its crispy crust and the presence of multiple cheeses, including cheddar. However, the overwhelming cheese flavor masked the tomato sauce, leading to a lack of balance. The chefs compared it to Chef Boyardee, indicating that it was overly processed and not particularly enjoyable.
Amy's pizza received mixed reviews. While the crust was praised for its flavor and crispiness, the sauce was criticized for being too light. The mozzarella was described as having a good pull, but the chefs expected more from a brand known for its organic offerings. Overall, it was considered a decent option but not exceptional.
The Great Value pizza was described as looking like a tortilla and having a gummy texture. The cheese was suspected to be imitation, and the overall quality was deemed poor. One chef humorously noted that it might be acceptable in a pinch, but it did not qualify as a real pizza.
This pizza was noted for its crispy thin crust and the presence of fresh tomatoes. However, the lack of sauce and the use of cherry tomatoes instead of traditional ingredients disappointed the chefs. The mozzarella was described as lacking flavor, and the overall impression was that it did not meet the standards of a true margarita pizza.
Newman's Own pizza was praised for its crispy crust and fresh tomato flavor. The cheese was noted for its good melt and flavor, making it one of the better options in the taste test. The chefs appreciated the quality of ingredients, and it was generally well-received.
The Whole Foods pizza was criticized for its gummy texture and lack of fresh tomato flavor. The chefs noted that it tasted more like garlic bread than pizza, and the dough was considered subpar. They expected better quality from a Whole Foods product.
Tombstone's pizza was noted for its crispness and quality cheese, which had a good balance of flavors. The sauce was also well-received, and the overall impression was that it was a solid choice among frozen pizzas, despite some imitation ingredients.
The Uno pizza was described as more of a cake than a traditional pizza, but the sauce was praised as the best of the day. The chefs appreciated the quality of the mozzarella and the overall flavor, making it one of the better options in the taste test.
The Daiya pizza was noted for its good crust but criticized for its imitation cheese flavor. The chefs appreciated the effort to create a gluten-free option but felt that the cheese did not meet expectations.
The Caulipower pizza was recognized for its unique presentation and the use of real tomatoes. However, the dough was criticized for being bland and lacking crispness. The chefs noted that while it was marketed as a healthier option, it did not deliver on flavor.
Totino's pizza was unanimously deemed the worst of the bunch. The chefs criticized its appearance, smell, and taste, describing it as fake and unappetizing. One chef humorously suggested shutting down the factory responsible for it.
The standout pizza of the taste test was Table 87, which the chefs praised for its fresh ingredients, flavorful crust, and overall quality. They noted that it tasted like a real pizza, with a good balance of flavors and a well-executed fermentation process.
The taste test revealed a wide range of frozen pizza options, with Table 87 emerging as the clear favorite due to its quality ingredients and authentic flavor. In contrast, Totino's was criticized for its artificial taste and poor quality. The chefs emphasized the importance of using quality ingredients and avoiding unnecessary additives in frozen pizzas, suggesting that there is room for improvement in the industry.
