I googled "best frozen pizza 2020" and got a whole list. I haven't had frozen pizza in a long time, but I think I'll try one of the top-rated ones some day.

I think I posted this recently. This home made (from scratch) pizza is so easy, so little work, and so ridiculously good, everyone should try it.

Not big on pizza, but being quarantined at the beginning of the virus, I stocked up on Celeste Pizza for one, at Dollar Tree. Perfect for me. I bake it on the top rack in oven for 14 minutes and gives me that crunchy crust. Good stuff, my opinion only.

I like California Pizza Kitchen White pizza, Any of Amy’s. The rest of the house likes D’gorrno (sp?)

Screamin Sicilian is a favorite of my son. I really don't care for pizza much

Nah, bookwoman, Kenji is a super passionate artist who likes to embellish even his easiest recipes. This is the easiest recipe ever for something that always comes out great. Maybe this will give you a better idea:

1. Mix water, flour, salt, a small amount of yeast. Cover bowl. Less than 5 minutes. Go away for 18 hours. (Do it the day before)

2. Scrape dough out of bowl, divide into two oiled cast iron pan (we used 3, a small, medium and large because we don't have two large). Push our flat. Cover pans. Another 5 minutes max. Leave for 2 hours.

3. Preheat oven. Open jar of tomato pasta sauce and simmer to reduce. Add what you want to the sauce.

4. Flip over dough. Add thickened sauce and cheese (whole milk string cheese in cut chunks worked well for us, as he did) and anything else you want. We added basil, mushrooms, onions and olives. You cut put on sausage, pepperoni, whatever. Sprinkle grated Parmesan on last. Put in oven. Cook 12-15 minutes

5. Take out to cool and cut. Delicious! Better than almost any pizza I've had even in a good pizza restaurant. I avoid chain and franchise restaurants whenever I can but certainly better than any pizza made by a teenager in one of them.

It's not instant but it's easy and takes little hands on time and no hands on skill at all.

Look at this, ignore the video

Pizza recipe

I like California kitchen Sicilian pizza. And I like buying a raw crust and adding our favorite toppings and baking it in the oven. There's also the refrigerator crust in the can like Biscuits.

Another vote for California Pizza Kitchen.

You can make individual pizzas from pita bread, although I always make my own dough, as it is very easy, as Elmer suggests. I make bread dough at least once a week anyway, and so it is second nature to me.

I don't have room in my freezer for frozen pizza, and so I've never bought it. I did buy a pre-made parbaked crust once (Boboli) and liked it, but I thought it was too expensive for what it was. Flour is much cheaper.

My sister used to make mini pizzas using canned biscuit dough, but I did not like them, probably because she used canned Kraft Parmesan. My brother and I used them as crawdad bait.

California Pizza Oven and Giant supermarket's rising crust

Walmart Marketplace in the deli section is not bad at all for a basic pizza. We prefer the thin crust when we can find it. For frozen we like Screamin Sicilian pizzas.

I have a cast iron pizza pan for the oven. I also have some very ancient heavy weight steel ones like they use in the actual pizza parlors. Depending on the crust, I'm covered.

Some years back I was in a Walmart and looking at this weird appliance called a Pizzazz. I was shaking my head at the idea and a guy came up and said he had a friend who was a chef and loved that silly appliance. He had one on his friend's recommendation and found it great also. So, since it was on sale I picked one up. Turned out to be a great purchase. Best way to do frozen pizza ever! It's also wonderful for any frozen appy type items.

https://www.walmart.com/ip/Presto-Pizzazz-Plus-Rotating-Pizza-Oven/3218

I make a rather traditional pizza crust which seems like less work than that in the video. I like to let it rise so it is somewhat "bready" not thin and crispy. I bake the pizza on a stone.

Home made dough allowed to rise overnight is best, but I don't always plan far enough ahead. So we often have a Digiorno frozen pizza on hand.

Just an FYI, at our Walmart stores, over by where they sell those take and bake pizzas, they have a ready made pizza dough ball (16 oz) that is super simple to use to make a homemade pizza. It is called My Pizza Buddy (I think) and it sells for ONE DOLLAR! I just find it is totally worth the one dollar not to have to mess with making the dough from scratch. My pizza buddy

Rose, we like Screamin’ Sicilian, too. We kind of will eat one type for awhile, and just yesterday we had another brand with a crisp crust and will probably switch over to that for awhile. Although, I do love a Stouffer’s French Bread pizza. DH doesn’t at all, so it was usually just for the boys and me when he was traveling.

We also like homemade pizza, DH makes a good crust, but pizza is usually our “emergency” meal: not a true emergency, but it’s too late and we are too tired to make something.

That Pizza Pizzazz cooker is great for frozen pizza AND garlic bread/ toast. I was always burning the garlic bread when I made it under the oven broiler. With the Pizzazz, you can keep a close eye on it and don't forget it because it's right there on the counter in front of you. I find them at garage sales for $5 or less so keep a spare one in the basement in case the one in the kitchen goes belly up.

I haven’t done a frozen pizza in years, usually I get the Boboli bread, pizza sauce and cheese to make pizza....at least that way it feels fresh to me. I love that they have the two pack personal size.

We've been making our own for years. It is so easy to make a delicious crust and that is always better than any frozen brand. We cook ours on a stone on our Weber grill, a different assortment of toppings every time.

It's still a favorite Friday night "tradition" for our bubble family, the Sprites. They do all of the preparation.

Screaming Sicilian (Supremus Maximus) is a household favorite. Paul Newman's Thin and Crispy Supreme is also right at the top of my list.

I have been buying Kroger's Private Selection pizzas, as well as their Simple Truth - on sale and with a coupon, of course. I like them much better than California Pizza Kitchen. I also cut them up while still frozen into portions, as Joann_fl does.

I used to love DiGiorno garlic, spinach & mushroom, but I now never want any but thin crusts.

Another, something different, is Caulipower. It took a few tries to get it right in the convection toaster oven (otherwise the crust was too soft). I like this for a pizza craving when I don't want as many calories or carbs from traditional crust.

Haven't bought them for a while, but a couple of Trader Joe's and limited edition Aldi's pizzas have been quite good also.

I like to make my dough myself because I like to add herbs and pepper to the dough. Oregano or basil usually. I like it thin. We put all sorts of things on top. Try smoked oysters. We dont have it very often though.

Raee_gw, the DiGiorno garlic, spinach & mushroom pizza was my go-to favorite for when I was home alone. Usually working on a project (no interruptions) & would grab one from the freezer case at Menard's.

Ditto on using the Weber to cook home made pizza. I bought some quarry tiles in lieu of a pizza stone. Cheaper & easy to stack & store.

Rarely have pizza anymore because I discovered I am gluten intolerant. Anyone have a good recipe for thick crust gluten free pizza dough? Talking about pizza is making me crave one. Or two.

Delissio rising crust are the only ones I'll buy. I hate frozen pizza (any frozen food for that matter), but can tolerate that one.

Most frozen pizza is too salty for me. We've liked the Screamin' Sicilian, but now get Gino's East Chicago Tavern Style sausage. (No pepperoni for me...more salt!) I hadn't remembered until I just typed the name, but Gino's is where DH and I would sometimes go after a night school class at Northwestern -- before we were Mr. and Mrs. Awww...

ci_lantro, have you tried cauliflower pizza? I've not made it yet, but it's on my to-do list. It seems to take less time than a yeast crust, but you do have to precook the cauliflower and then squeeze out extra moisture before making the crust. I don't know how thick you can make it, but I think it would be worth the effort.

I always have a few frozen pizzas in the freezer, easy lunch when all the kids and grandkids come hang by the pool. No favorite brand but has to be thin crust!

We LOVE PIZZA..... home made with a thick crust is the BEST. We let it rise once. Same recipe as Elmers' post, but with 2 tsp yeast. Freezer/ready made pizzas are like a totally different product. Safeway Select frozen-ready-made-pizza is about the same....to us....as any of the rest of them. They were giving them to us free on our store-card, our motivation for eating them. (note: we've tried them all. Tony's is the worst.)

edited to say: I also want to try the cauliflower crust. If anyone finds a shortcut...looks like a LOT of work...

I haven't bought frozen pizza per se, but have frozen the Papa Murphy's U-bakes from time to time. I've picked up a couple over the last months, we've had one for dinner and I've frozen the other but not long term, maybe a couple of weeks. They do OK, I think best if allowed to thaw just a bit on the counter before popping into the hot oven.

No, Lars, I haven't tried the cauliflower crust. I need to. DS made a cauliflower mac/ cheese dish for me that was very good. I really enjoyed that.

I bought the Marketside or Marketplace from Walmart today and I was disappointed. It had a strong odor to it, I think it was the black olives. The bottom had a soggy spot also like it had gotten wet somehow. Even the cardboard was wet. I won't buy that kind again. It was ok but I was expecting more.

What do you all use for your sauce? I usually just use Tomato sauce in the can.

I use pasta sauce. Used to use Ragu but now I buy the Reggano sauce from Aldi. DS usually comes along and uses the rest of the sauce on pasta. Or you can freeze what sauce you don't use for the next time you make pizza.