Check out the results of RedEye's entirely unscientific but decidedly delicious frozen pizza taste test. Our method was simple: Pick five frozen pizzas at random, bake them and then scarf them down. Here are the results and a sampling of comments from our pizza posse.
Taste test: The best frozen pizza is...
#5 Gino's East. Toppings: Pepperoni. Retail price: $6.59
2 out of 4 stars. RedEye Critiques: "I ate this cold. It was great that way." --- "Hard crust. Sauce tastes like rusted metal. Pepperoni fairly flavorless." --- "Talk about grease! I had to soak some up with a napkin before eating."By Erin M. Sarris
FOR REDEYE
Jihan Palencia loves dining out. She's also cool with having meals delivered. But when the Jefferson Park resident recently made plans for a summer wedding, she needed to compromise on her food budget.
Palencia's solution? Stock up on frozen pizza.
"The 3-for-$10 frozen pizza from Jewel is not as exciting as delivery or eating at a restaurant, but it works for me," said Palencia, 28, whose freezer stash includes cheap and convenient generic brands produced by stores such as Jewel or Dominick's, as well as more expensive brand names such as Tombstone and Red Baron.
While frozen pizza might not be ready to challenge ramen noodles as the budget meal of choice, it certainly is enjoying a boom in popularity. Sales of frozen pizzas--particularly private brands created by chain grocery stores--have jumped during the past decade as the hungry masses warm up to the pizzas' improved quality and variety, not to mention potentially significant savings over those pies that were once delivered to their homes.
Frozen pizza sales rocketed to $4.4 billion in America last year from $3.1 billion in 2000, the Minneapolis Star Tribune reported this week, citing market research by Datamonitor Inc.
That's bad news for national delivery chains. Third-quarter earnings were down in 2009 compared with the 2008 numbers for Domino's (6.5 percent decline), Pizza Hut (12.9) and Papa John's (5.7), according to financial statements from the companies.
Researcher Harry Balzer attributes the shift in pizza consumption to a new generation of restaurant-style frozen pizzas that can hold their own against those from fast-food delivery pizza chains.
"Now pizza is returning to its roots as something you make inside the house," the consumer marketing expert from research firm NPD Group told RedEye.
Improved technology and new features in frozen pizza have been popular with the public, according to Jim Storner, a sales manager for Nation Pizza Products, a Schaumburg-based distributor of frozen pizzas, along with their components such as dough, sauce and toppings. Storner says higher-quality ingredients, better flavor variety, stuffed crusts, ooey-gooey melted cheese and dough that is cooked for the first time in your oven (instead of coming pre-cooked) have "really changed the way people think about [frozen] pizza."
Or, as Palencia put it: "You almost forget it came from your oven."
Yet for some self-professed pizza purists, frozen pies aren't even up for discussion.
"I doubt I will ever buy frozen pizza. Ever," said Francisco Quinteros, the 30-year-old founder of the Chicago Pizza Club, which has 14 equally enthusiastic members that meet regularly to sample the Windy City's best pies. "There's no way a giant corporation making a product that is stored in the freezer is ever going to be comparable to a decent cooked-to-order pizza."
When Quinteros and his fellow club members challenged themselves last April to review 10 frozen pizzas from the grocery store, every brand got the thumbs down. Make that 14 thumbs down.
"We just think that when you live in Chicago, why would you settle for a pizza with crust that tastes like the cardboard it came on, ketchup-like salty sauce or cheese and meat that is like plastic?" said Quinteros, who lives in Humboldt Park. "The only people I know who eat frozen pizzas are eating them at like 4 a.m. when it really doesn't matter at that point."
Well, someone is digging in--sales of private-label brands (produced by chains such as Walmart, Jewel, Dominick's and Target) have risen more than 20 percent in the past year.
"You have to hand it to those guys, because one of the greatest innovations in marketing was getting someone to deliver pizza to you," said Balzer, who has studied how Americans eat for more than 30 years.
Though no Chicago-specific sales numbers are available, Balzer said the U.S. frozen pizza market is on the right side of history due to consumers' changing preferences and scaled-back household budgets.
"A lot has changed in this [industry] over the years, but essentially pizza is three things: cheap, tasty and easy," he said. "What more does someone want from their food?"
ERIN M. SARRIS IS A REDEYE SPECIAL CONTRIBUTOR.
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30 Comments
Caleb Gardner said:
I only have eyes for Home Run Inn.
Mike Hines said:
This taste test was the first time I'd had Home Run Inn, and I was mighty impressed. I also was impressed how much I liked the Tombstone cheese pizza--for a cheese pizza, anyway.
cyanyde said:
i really like the vegetarian home run inn pizzas but they are SO expensive i might as well just order out. I like tombstone light veggie pizza. the crust is so crispy and it has a ton of veggies. plus its only $2.50 usually so you cant really complain.
Jimmy Greenfield said:
The Tombstone Brick Oven style is No. 1 in my family, and in my stomach. Reggio's is also solid with a good buttery crust.
In other news, I'm fat.
Mike Hines said:
No, Jimmy, you're pleasantly pizza-filled. So am I.
magister said:
Tombstone's garlic bread version is well worth your time. Haven't had a Reggio's in a while, but I have been know to partake of that.
Alas, there is no frozen stuffed spinach.
Jeanne Hamilton said:
Hey Magistar....there IS A VERY GOOD Stuffed / deep dish pizza at Jewel, dominicks, etc. Look for the Gino's East Spinach Pizza. Theyr're huge! 2 lbs. I thin kthey're on sale right now at Jewel. Goos stuff....lots of spinach & garlic.
Mike Hines said:
BIG fan of the Gino's pie, but it takes like 45 minutes to bake. Tasty things come to those who wait, I guess.
Jeanne Hamilton said:
Are you kidding me? Nice test! Why not test drive a Yugo, a nice Chevy, then a $100,000 mercedes and tell us which drives best? First, you picked the WRONG Gino's East pizza. The 32oz. orignal deep dish pizza at grocery sotres is by far the closet to fresh restuarnat quality on the shelf. Any "economy" priced or quality pizza, while good, is not going to compare to the "premium" (Hone Run Inn) or "super premium" (Cal. Pizza Kit.)
I CHALLENGE the guy fromt he Chicago Pizza Club to bake up ANYof the huge Gino's East DEEP DISH (not thin crust) Pizza found at I think most grocery stores here. Try testing super premium vs. super premium and so forth. Hey, I think I'll drag race the Yugo vs. the V8 Mercedes now. Throw out your results and re-test.
Mike Hines said:
Jeanne, thanks for weighing in! The funny thing is, there were some people in this taste test who didn't like the "premium" pizzas but loved the "Yugos." Just goes to show how everyone's taste is different.
Jeanne Hamilton said:
Hey Mr. Chicago Pizza Club guy....are you saying local favorites like Home Run Inn and Gino's East deep dish pizza all suck?
Maybe you don;t know how to bake them up properly because they are DAMN tasty. Extra creidt to the Gino's East deep dish...any of them.
They have a new one out "Spinach & Garlic" deep dish. Tasty. But if you can;t bake them right, then you're being negative to local, Chicago pizza for no reason. Like the writer who wrote this article, the Chicago Pizza Club ALSO needs to re-test.
Message from Montie said:
I wouldn't have picked any of these five. Reggio's Pizza would be my second choice. But Connie's Pizza is the most phenomenal pizza I've ever eaten. I was very disappointed when Walmart and Dominick's stopped stocking it. Then I switched to Amy's vegetarian style pizza.
Mike Hines said:
Montie, I'll definitely have to try those brands next time I see them!
Bob wisz said:
You have got to be kidding!!!!!!!!!! Why just look at these mass produced pies. You are talking about 3 Kraft products in the hallowed land of Chicago pizza. Oh yeah you missed one,
Doreens gourmet Frozen Pizza. OK,I won't yell to much, no you cannot find it in Jewel or Dominicks. The independent stores like
Strack and Van tils, Walts or petes carry it. Sausage Jalapeno
makes a cold beer go down real easy. Fresh italian sausage not the precooked stuff, Only thing like it out there. Pizza just like the old pizzeria. Ok, so I now admit, I own Doreens, but we are the fastest growing frozen pizza in Chicago for a reason. Now in 125
Grocery stores and 500+ bar and grills.
OK Tribune, how about a challenge?
$1000 entry fee Money goes to the winners favorite charity,
TASTE TEST FROZEN PIZZAS -Thin crust Sausage only- That is chicago's best seller. That way we will know for sure.
We will post the challenge on our Website, Doreensgourmetfrozen pizza.com
Mike Hines said:
Bob, thanks for weighing in! You're in an interesting position to comment. What makes a good frozen pizza--and what makes your pizza so good? And, perhaps most importantly, which beer pairs best with frozen pizza?
Bob wisz said:
Best beers with a Doreens Sausage Jalapeno Pizza
Any Three Floyds or my favorite is a Fosters oil can.
I think a local brewery or Beer brewing club should
Host a Pizza cookoff. Tribune/redeye sponsor-Beerclub
Host............. now we are talking about a real Event.
Mike Hines said:
My stomach purrs at the thought ...
musicmaker said:
I actually enjoy the Gino's Sausage Pep and just plain Sausage pizza. For 3 pizzas for $10 or even 12 at Jewel its great!! The crust was crunchy and pizza was not greasy. Just look at the cardboard circle. Dont know what you tried Steph. I also like the Home Run Inn Sausage but it has more oil and was more expensive. Tombstone only after 10 beers at 2AM. Digornio too much dough and CPK is ok if your on a diet. BTW try Deep Dish Gino's thats a real pizza.
Mike Hines said:
Musicmaker, that's funny. Maybe we should do a story about which frozen pizzas are good for lunch, dinner or after 10 beers in the wee hours of the morning.
Jeanne Hamilton said:
Any Gino's East 32oz. deep dish pizza over HRI and certainly those national brands. Not only that a great value. Dare to compare price per ounce - Gino's East at the grocery store has them all beat value and quality wise. The trick though is knowing how to properly bake those 2 pounders up the right way. Took me and my husband 2 tries but gald we hung in there. Now have it down to a science. Trick is to rotate pizza in oven half way thru baking and when its done, take out of overn adn let sit 5 minutes BEFORE cutting. Makes al the differnce int he world between restaurnat quality and messy at home quality. Messy cuz Gino's East stuufs their deep dish with cheese, topping and sauce. Getting hungry now.
Mike Hines said:
Jeanne, that's an interesting trick to home baking the deep dish, but I can't figure out why that would make a difference in an oven?
hbielawski said:
How dare not include chicago frozen pizzas in this. Have you ever had a Doreens Frozen Pizza? How could be a objective writer without doing research into frozen pizzas made in Chicago. Kraft products! That is like doing a tasting on what is Chicagos best beer and only tasting Miller and Bud. Which is the best hot dog in Chicago Oscar Meyer or Ball Park.
Mike Hines said:
hbielawski, thanks for commenting! What are your fave frozens?
Kramerica said:
Without a doubt you have missed the boat on Doreen's. There isn't a pizza out there that taste more fresh and Chicago authentic. Feels like you're eating it in a pizzeria. Choose the sausage and jalapeno. I promise you, you won't be disappointed. I second everything that's been said about considering local Chicago pizza makers first - always and forever! We must support our local guys. Buy Doreens - you'll LOVE it.
leebie said:
I have to agree with the previous posts. I think Chicagonow should conduct some kind of comparison between Chicagoland based pizza manufactures. I have had Doreen's Pizza and it is quite tasty. I also appreciate Tombstone, however this is mainly due to that its usually on sale.
ScottChicago said:
Home Run Inn is yum. And cheap at Aldi.
Stephanie Jevtic said:
New York Slices on Ice is the Best. You guys got it wrong. The spinach & mushroom is awesome. This is the pizza that I remember tasting in Italy, it's perfection! http://www.nyslices.com/about_us.php
Mangia Pizza said:
I read a few of your articles, and you seem like someone who is really trying in life to make things better. I really do respect that and I wish you well. I think you will go places in life. I'm usually right about things like that. Wish you the best Stephanie. Please forward me a few more articles you wrote, I'd love to read them. Take care, Paul
Eastside Pizza, sold in the Whole Foods frozen section, is by far the best frozen pizza. It tastes exceptionally fresh. The crust is incredibly crunchy and very satisfying. You'll have a completely new view of frozen pizza. Costs the same as the crappy ones. Give it a try.
http://www.chicagonorthshorehome.com
Mangia Pizza said:
Thumbs up to Bob at Doreen’s Pizza. I believe in giving credit where credit is due. Doreen’s definitely takes 2nd place as the Chicago area’s best frozen pizza. Sorry Bob, I have to give you 2nd place because I own Mangia Frozen Pizza, Inc. and our pizza gets the 1st place award for the best frozen pizza.
Eastside Café Pizza is pretty good, has a descent taste, very thin, a bit sparse on the toppings and make sure you have an ample supply of Rolaids with you, because you will need them after eating eastside pizza.
Home Run Inn did great in the marketing division, because they are by far the worse pizza I have ever had in my life. If you like eating raw dough home run inn is the pizza for you. Their sauce is consistent with tomato soup, and just read their nutrition facts labels to understand why eating this pizza will put you in an early grave.
Mangia Frozen Pizza, Inc. is as close as you will ever get to an authentic pizzeria style pizza. Our pizzas are all handmade, not a conveyor style waterfall system. Our pizzas are free of artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats. We pride ourselves in using the finest and freshest ingredients. Put a pizzeria restaurant in your freezer today….. ask your local grocer today for Mangia Frozen Pizza, Inc.
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