Friday, September 18, 2009

Pizza Review: Red Baron Thin & Crispy

...Tuscan Style Crust Pepperono Pizza Pepperoni made with Pork, Chicken, and Beef.

This is a good thin-crust pepperoni pizza. The pepperoni, sauce, and cheese are plentiful and well balanced, with Schwan's typically peppy sauce well present to augment the plentiful pepperoni. The cheese was unobtrusive and served well to offset the tangier tastes of the sauce and pepperoni. The crust, while not contributing as much as on a thicker-crust pizza, contributes as much as you can expect from a thin-crust pizza, with a nicely toasty flavor when cooked sufficiently. Like all thin crust pizzas this pizza is better baked towards the long end of the range -- the directions said 'Cook at 425F directly on center rack for 11-13 minutes', I cooked it for 13 minutes after the oven beeped that it was preheated and the pizza was perfect, the crust was nicely toasted and the toppings were nicely gushy and melted without being dried out.

Definitely recommended. Now my favorite thin-crust pepperoni pizza, though that's not saying much because I prefer my pizzas to have slightly more crust (it's hard to get sufficient flavor out of a crust this thin to properly offset goodly amounts of sauce, pepperoni, and cheese). But if you like thin crust pizzas with the full range of pizza taste in good balance, this pizza definitely gets two flippers up from this penguin.

-- Badtux the Pizza Penguin


  1. The names of these pizzas sure are LONG! Five words in that title, not counting the "Red Baron". Do you find these names to be overblown?

  2. LOL! Yeah, these names are ridiculously pretentious for what is, essentially, a simple peasant food. But WTF, the pizza's still good even with the ludicrous names :).

    - Badtux the Pizza-lovin' Penguin


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