10 Best Frozen Pizzas Ranked by Actual Italians
Grocery freezers now hold products made with sourdough starters, regional cheese blends, and fermentation methods once reserved for small pizzerias. United States frozen pizza sales are around $6 billion annually, and quality has improved as brands have chased restaurant-level results. Professional testers who evaluated some of these common freezer staples focused on crust structure, sauce balance, and cheese melt performance. They’ve ranked them to show how close each pizza gets to traditional texture, ingredient quality, and overall balance.
Genio Della Pizza The Bianca
Image via X/Ryan McCaffrey
Tasters placed this first due to sourdough fermentation, balanced salt levels, and true pizzeria-style chew. The crust structure is similar to modern artisan pizza trends seen across Italy. Its cheese-to-oil ratio is controlled. This pizza demonstrated how freezing technology can preserve high-quality dough when executed correctly.
Motor City Pizza Co. Detroit Style
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Reviewers respected this dough structure more than expected. Detroit-style pans create crispy edges and soft interior crumb, and the sauce placement after baking keeps the crust crisp. The style differs slightly from traditional Italian formats, though the execution is excellent.
Screamin’ Sicilian Bessie’s Revenge Cheese Pizza
Tasters praised the aggressive cheese layering and strong dairy flavor. Wisconsin mozzarella and white cheddar produced excellent melt, and the sauce is garlic-forward rather than sweet, which scored well. However, its dough flavor, while strong, lacks the natural fermentation complexity of higher entries.
Tombstone Original Thin Crust Five Cheese
Image via Facebook/George Webster
Tombstone’s Wisconsin cheese blend delivers deep flavor without excess grease, and reviewers liked the extremely thin crust, snap, and strong bake consistency. Sauce balance is closer to traditional marinara than many United States frozen pizzas, but its crust fermentation complexity is simpler than that of the top contenders.
Rao’s Brick Oven Crust Five Cheese Pizza
Rao’s ranked highly due to the quality of its sauce, made with Italian tomato profiles, and testers consistently praised its tang and salt balance. The cheese blend melts evenly across the surface, and the crust is thin yet sturdy. It missed the top three because its texture was slightly uniform compared to artisanal dough styles.
Freschetta Naturally Rising Crust Four Cheese
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Reviewers respected the yeast-based rise and malted barley flour notes of this pizza. The crust creates an airy interior similar to focaccia-style bases, and the cheese blend performs well under heat. Sauce sweetness divided opinions slightly, though dough quality ranked high.
Amy’s Four Cheese Pizza
Amy’s scored well for ingredient quality and a cleaner flavor profile, and tasters liked the cheese blend’s restraint, which prevented grease pooling. The whole wheat crust also added subtle depth. However, its crust texture is closer to that of American bakery bread than to traditional pizza dough.
California Pizza Kitchen Thin Crust White Pizza
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The tasters respected the cheese blend quality and garlic sauce balance. Thin crust remained stable during baking and supported toppings well. Even so, it lacks the deeper fermentation flavor found in other options.
DiGiorno Crispy Pan Pepperoni
Reviewers appreciated the caramelized crust edges and strong bake consistency. The included cooking tray helps deliver reliable crunch, which matters for frozen dough. The sauce is sweet, which traditional Italian palates usually rate lower. But the strong cheese melts, and solid pepperoni coverage keeps it safely in the top ten.
Red Baron Classic Crust Pepperoni
Red Baron balances flavor and price better than most legacy freezer brands. Tasters liked the clear separation between crust, sauce, and cheese layers. The crust bakes evenly and avoids a dense, chewy texture. The sauce’s sweetness is slightly high, but the overall structure is reliable.