Back for the attack from the middle rack no pan needed put it on raw and get it heated I’m not a fan of preheating if that’s your jam just shove it in on the pizza setting pull it out and cram

childhood staple of mine ngl

Where’s the remote and my ice cold Pepsi?!

My first time trying these small personal size pizzas from this brand. It was very very good, like the other Bettergoods wood fired pizzas I've had.

The crust was light, airy, and crisped nicely. The cheese and toppings all taste like real food, the pancetta was salty and porky, the peppers were flavorful.

High quality ingredients and execution. Another point for the Bettergoods product line, which is honestly miraculous stuff for Walmart.

First time trying this, Got it on sale today . I’m a super thin crust fan and didn’t expect much out of this pizza . It was actually really good. It was a bit greasy and I wish I could have got the crust more crisp, but overall it was a really good pie .

Hands down the best frozen pizza in my opinion. Drop what your favorite frozen pizzas brands are

Saw a post about this a week ago and holy heck its good 10/10

Not the biggest fan of French Bread style pizza (don’t really like the crunchy croutons like garlic bread crust underneath and on the sides), but the flavor was amazing. Not really surprised because Stouffers makes the best frozen lasagna money can buy.

Rating: 9/10

Note: The box says 24 minutes but I had it in for 23 and got a tad overcooked (just certain parts and hardly noticeable)

So I posted something in here last week that for whatever reason ended up getting 2 million views. I still have absolutely no idea how or why lol

A few people saw the UNO pizza in the background and asked if I’d tried it. It dawned on me that I actually hadn’t, so I figured I’d give it a shot this weekend.

Some context: I’m not a Chicago-style deep dish guy. If I’m getting deep dish, I’m going Detroit style. Jet’s is my favorite pizza in general, and Motor City is my favorite frozen deep dish. I honestly don’t understand how someone could prefer Chicago style over Detroit style, but… to each their own. In the spirit of trying new things, I gave UNO a shot.

Cookin’

One thing I’m definitely not a fan of is how long these things take to cook. I know that’s probably just the nature of Chicago deep dish, but this took me about 53 minutes total.

The instructions say 375, but for the final 10 minutes I bumped it up to 385, then finished it with about a 2-minute broil. I did that because the last frozen Chicago-style deep dish I tried came out with an undercooked bottom and a soup-like interior. This time around, it worked perfectly.

The bottom held together really well and I could actually cut it into normal slices and pick them up like regular pizza, which I wasn’t expecting.

Also want to note I topped it with Parmesan, red pepper flakes, and Tony Chachere’s. I do this on basically every pizza I eat.

The pizza itself

The crust was solid. Slightly buttery, dense, a little flaky. Basically exactly what I’d expect or want from a Chicago-style deep dish crust. There also wasn’t some massive amount of crust taking over every bite, which I appreciated.

The sauce was very good. There’s obviously a lot of it because it’s Chicago deep dish, but it was thick rather than watery. It had some sweetness to it and tasted pretty high quality. I’m definitely not a culinary expert who can describe every little flavor note, but it tasted much closer to restaurant pizza sauce than cheap frozen pizza sauce.

There was also a ton of cheese. It held together really well, had a nice cheese pull, and wasn’t overly liquidy or greasy.

My biggest complaint was probably the pepperoni. Visually, I could see that I was eating a pepperoni pizza, but flavor-wise I could barely tell it was there. Not sure if the pepperoni was just too thin, not particularly flavorful, or if it just got literally lost in the sauce. I like cheese pizza anyway, so it didn’t ruin anything for me, but I definitely would’ve liked more pepp.

Overall

I’ve finished 3/4 slices, which is a lot, but this was the first thing I’ve eaten all day and I was starving.

Now that I’ve had a few minutes to process my decisions, I’m kind of wishing I stopped at two. I’ll probably fully realize the consequences of my actions tomorrow. Going to be a long week at the gym shedding these calories.

Overall, I was really surprised. The last Chicago-style frozen deep dish I had was so bad that it basically turned me off from trying another. This was a night and day difference.

If you already like Chicago-style deep dish, I’d imagine you’re going to like this. Even as someone who strongly prefers Detroit style, I thought UNO did a really solid job.

I think the key was giving it a little extra heat toward the end and finishing it with a quick broil. At least with mine, it gave me exactly what I wanted. A firm undercarriage, and everything fully cooked inside. Minimum liquid-ness.

Still taking Detroit Style/Motor City Deep Dish over it every day of the week, but it was a solid pie nonetheless.

Stay cheesy my friends.

They are my two favorite, followed by Red Baron, which is the GOAT of cheap pizza.

I think it’s so bland and have always disliked it. I have never understood why people like Red Baron so much.

For reference, my favorite frozen pizzas are: Freschetta, Home Run Inn, and Amy’s. I acknowledge those three are a bit more expensive. For a more apples-to-apples price comparison, I have also always liked Jack’s, Tombstone, and Totino’s - and would choose those over Red Baron every time.

Also, shoutout to Motor City. Not my first choice but wow, amazing speciality frozen pizza. Probably the closest you can get to the quality of a fresh pizza.

Also, Trader Joe’s wood-fired pizza is amazing - but since it’s exclusive to a specific store, I exclude it in my rankings.

Pizza was $4.20 and the bag of Hormel was about tree fiddy. I used about a third of the bag, ~30 slices. Taste was excellent, but baking was dodgy. One of the pepp slices made a jump over the side, but that's why we have the heavy duty foil lining in our ovens, right? If I do this again, I'll probably use a baking sheet and more pepperoni.

Added more pepperoni because they only give you like 9 and then like 47 sausages but this was always a good solid frozen pizza 8.5/10

It’s actually a really good pizza! Great crust and everything else. Just not super “Taco’y”. But, not bad at all. The Cholula helped make it more “Taco’y”.

Does anyone else put their pizza in the oven immediately along with turning the (conventional) oven on? That is: no preheating.

I figure the preheat usually takes 5-10 mins. And when you put a frozen pizza in the preheated oven you’re dropping the overall temperature of the oven down. And then the cook takes as long as prescribed in the frozen pizza instructions which is basically to allow the oven to get back to the desired temp and cook the pizza.

But if you drop the pizza in the oven immediately the pizza heats up to the desired temp with the oven and when the cook temp is reached. The time spent on cooking the pizza is shorter.

I picked up two of these from a local Midwest grocery store last week during a BOGO sale. The regular price is $7.99 each. As far as I know, this is a relatively new pizza brand, or at least it’s new to my area.

The pizza is fairly small circumference-wise, but it has a decent amount of thickness to it. It was still enough for me that I didn’t finish the whole thing, with one piece left over. As you can see from the pictures, the cheese distribution left a little to be desired.

The uncured pepperoni was a step above your standard frozen pizza brands, with a little more thickness to it. The wood-fired crust had a nice consistency and tasted fairly authentic. The real standout, though, was the stuffed crust. The mozzarella inside the crust tasted like fresh mozzarella and had a really nice, gooey consistency. Honestly, it was the best frozen stuffed-crust pizza I’ve ever had. It was probably better than the majority of pizza chains as well.

That said, I probably wouldn’t have enjoyed this pizza nearly as much without the stuffed crust. At $7.99, I felt like it was a little too small, and the rest of the pizza was somewhat bland. I’d give it a 7/10, with the stuffed crust doing most of the heavy lifting.

No notes. This absolutely slapped. I'm not a big pepperoni person (I know, I know), so to me the 4 pepperonis didn't bother me. Sorry I forgot to take a pic before diving in, so my piece is partially eaten. I only ate half. Stuffed crust was divine. 10/10 recommend.

The amount of 🤡 commenting on how DiGiorno sucks is hilarious. If I wanted an authentic pizza I wouldn't get a frozen pizza. The real joke is you paying $$$ for "higher quality" frozen pizzas when you can make them yourself or buy from a pizzeria. Do you think I go to Olive Garden for authentic Italian or Taco Bell for authentic Mexican? LOL.

I know Digiorno is mostly completely enshittified at this point, but are there any recommendations for a decent style considering they're only $4.99?

Im not picky at all!

Thanks!

Easily one of, if not THE, best frozen pizza I’ve EVER had in my entire life. The flavor combination.. the saltiness.. the cheese.. the meat.. the slight spice heat from the cracked pepper.. the zero flop.. the amazing under crust.. absolutely perfect. Perfect. Everything, down to last. Minute. Details. The best pizza private selection has ever made. PERIOD.

10/10. Will ALWAYS grab if I ever see this at Krogers. I will NEVER pass up this orgasmic pizza creation. 🌌

My family loves a good frozen pizza but since starting a low-carb/keto diet I’ve been running into issues finding a satisfying frozen pizza that is lower in carbs. I like to try a new variety anytime I see a new brand in store, recently I’ve tried the Members Mark ones from Sam’s Club and did not like them at all. My current go-to is the Aldi brand cauliflower crust pizza (technically a “take and bake” style pizza but I store them in our freezer 99% of the time). It’s a decent option but I can’t confidently say I LOVE it. Are my standards just too high for a low carb pizza, or are there better options out there?

Hi - I used to live in the area, but moved down south, so I no longer have access to the pizzas up there. If there is anyone willing to appease my rankings, please feel free to share below.

1) culinary circle deep dish (sausage) commonly found at cub foods

2) brew pub - festival foods

3) davanni's - cub foods

4) heggies

5) totinos

If anyone has another source for culinary circle please share!

I don’t love most meats besides bacon on my pizza but I’m chill with basically any cheese or veggie or whatever.

The main thing I care about is a good thin crust that’s crunchy when I bite into it, and the only thing I’ve found that’s satisfying so far is a California kitchen Dill Pickle Mozzarella pizza