LogFAQs > #932411481

CommunismFTW posted...

I've only had experience with their rising crust and it was awful. Going from following the box to the letter, or trying to salvage the instructions, I had two of those pies over two weeks and both times they came out with three textures. Marbly, burnt bottom, regular, perfectly cooked middle and mushy, goopy top.

I have had 0% problems with freshchetta and red baron over the years, but both times I tried rising crust, it came out this disgusting triple texture that tasted like eating bread pudding with Nerdz candies on the bottom.

Yeah, I agree. DiGiorno pizza is very difficult to cook. I'm always afraid I'll end up burning it, so then I undercook it, and the pizza is just so soft and floppy. Very rarely am I able to cook it perfectly.

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Never heard of it, what store has this?

Agnostic420 posted...

Tombstone is too salty. Digorno is top 3. California Kitchen is the best. Jacks pizza is 2 tho. Usually 5 for 10 and pretty damn good for frozen pizza.

Interesting, never heard of any of those brands.

runuts27 posted...

I used to like digorno, you have to eat it all right after cooking it or it becomes gross. Tree tavern is pretty good if you put your own toppings on it, there's also some german pizza that's surprisingly good.

yeah, that's what I usually do. As soon as it comes out of the oven, I'll cut it up, and then I'll eat it right away.

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pojr
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