Pizza Review: Red Baron Pizzeria Style

...Stone Hearth Fire Baked Crust Pepperoni Pizza Pepperoni Made With Pork, Chicken, & Beef

I wanted to like this pizza, I really did. The cheese makes a nice base, and the sauce is the typical tangy Schwan's sauce that does a great job of offsetting the cheese. The pepperoni bubbled along on top of this flavor mix adding its contribution too. The problem was the whole point of this pizza: The crust.

The basic problem is that the crust just lies there. It's too thick (and the toppings too thick) to be nicely toasty like a thin crust pizza and contribute a nice toasty taste. So it has to contribute a nice bready taste. But this crust is pretty much just missing in action. So sad to say, while this isn't a bad pizza, I cannot give it two flippers up -- it simply needs a crust that stands up and contributes, and it doesn't have that. If you want a thicker crust pizza, the gold standard is still the DIgiorno Rising Crust, and for medium crust pizzas... well, I used to have a winner, but I'll need to re-test that one next week, eh?

-- Badtux the Pizza Penguin