Sadly, we are coming to the close of this series of food-like product reviews. I have only one more frozen pizza in my freezer, then I have exhausted the supply of edible frozen pizzas available at my local Safeway and Food Saver stores. Sorry, I do *not* intend to do an in-depth review of Totinos or Tony's pizzas, neither of which is edible enough to justify any more review. I also will not review "fancy" pizzas (i.e., those with meats on them other than pepperoni), which rules out the California Pizza Kitchen imprimature (which actually is a Kraft-produced pizza).
Today's pizza is the "Freschetta Naturally Rising Bake To Rise Crust Pepperoni Pizza". This is a good rising crust pizza, but the crust lacks just a tiny bit compared to the Digiorno rising crust, which is still "the" standard by which rising crust pizzas must be compared. Still, it is quite good, and has one advantage over the Digiorno pizza -- it has slightly more pepperoni. Still not enough to match the amount of sauce and cheese on this crust though. The sauce is Schwan's typically peppy sauce, used on all their pizzas, and in good quality to offset the bready taste of the crust. It is a better tasting sauce than that on the Digiorno pizza. The cheese isn't quite as good as on the Digiorno pizza though, probably because Kraft (the maker of Digiorno) is a cheese whiz.
All in all, I have to rank the Digiorno just a hair better than the Freschetta. But it's close. Real close.
My personal favorite is still the Freschetta Brick Oven pizza, which has a wonderful toasty crust. But that is more because I prefer thinner-crust pizzas. If you like thicker-crust pizzas, this is certainly a worthy pizza to honor your oven with.
-- Badtux the Pizza Penguin