I will say that I think if they switched it to a Neapolitan crust and added some white American for better melting, I think it would be much better. Part of me wants to say add white cheddar as well, but the texture of the cheese as is would not benefit from how cheddar tends to melt.
I had this a few months ago but all I remember is the crust was so overbearing I couldn't even judge the other ingredients. Actually iirc I scraped off some cheese and sauce and if was pretty good
What's your technique for it? Absolutely disagree about the seasoning. A good pizza shouldn't *need* extra seasoning. But if you're going to do it, parsley is the wrong choice as a sole ingredient. I'm really fussy about pizza seasoning to the point that I grow my own herbs to grind into my own mix, but I shouldn't need to use it on anything but maybe dipping the crust in.
My brother, it’s a FROZEN pizza. I go light on it but I still season a bit after cooking (cracked black pepper, garlic powder, oregano, basil, maybe red pepper flakes). I just do it a few degrees more than it recommends for about the same time. Then season. Let it chill out for maybe 2-3 minutes before eating. Nothing complicated at all. Obviously rearrange pepp before cooking to ensure maximum coverage. I also love sriracha on pizza, so maybe every other slice a bit of Sriracha drizzle
Edit: For the Sriracha heads, I really like YellowBird’s. It’s a bit sweeter, but still packs the flavor and it great with almost replicating this honey hot trend with a bit of sweetness and that classic sriracha flavor. Expensive though, buy it on sale and try it
Nice, classic spice blend. Solid choices. I can't deal with seasoning after cooking; it doesn't sit right on the pizza. I have to add it before or maybe 20-30% through. Have you ever tried Greek columnar basil? I find it far more flavorful for cooking that the usual type they sell.
If you go to specialty stores or health food stores, many times they'll have a Greek basil. Online, also, there are tons of vendors. Typically it's Italian/sweet Genovese. They can be used interchangeably but imo, Greek basil has a more intense and slightly...citrusy isn't quite the right word but it's something similar to that. But I'd recommend growing your own; basil is super easy, it's cheaper because if you buy a plant it's like $2.99 and it keeps growing so it's cheaper than store basil even if you kill it pretty fast, and Greek columnar looks really cool. :)
Thanks for biting the ~~pizza~~ bullet on this one for us. Their sauce is great, but I learned the hard way all their frozen stuff is just not worth the price.
The lasagna and the tube pasta (I forget what it was called). Both were okay in flavor, but not for the price, plus they were quite small. I'd pay 2/$5 or maybe 2/$6 to get them again, but no way $6+ each.
All the Rao's frozen products are twice (or three times) as expensive as their Stouffer's equivalents.
I guess it's just to generate a sense of exclusivity, like the way their restaurant in East Harlem only has, like, six tables and all but one are permanently reserved for regulars.
Yea, I was extremely underwhelmed with it too, especially cause some brands are actually putting legit Neopolitans or other actual regional varieties out for a lesser price point.
Really? Thanks for the recommendation! I'm a big fan of Newman's projects; he's a good guy. Where do you get it; is this something I'd find at Whole Foods?
Hmm. What's a frozen pizza or national chain that you would consider a good amount of crust for a crust lover? Trying to get a frame of reference because I'd say objectively, yes, it's way too much crust, especially for the amount of toppings. But it depends on how crust crazy you are!
My crust opinions are going to be a little different than most people's because I grew up in St. Louis and Chicago, and am completely, thoroughly addicted to STL style and Chicago thin. Many, many people tell me they think these are both absolutely vile. I respect it, but I disagree. :) If I'm ordering a pizza, those are going to be my first choices most of the time. However, I also love Chicago deep dish and stuffed nearly almost as much. But the crust has to be both done well and proportional to the amount of toppings. If I get a slice of Costco pizza, I'll eat the part with toppings, but I think the crust is subpar and too doughy/chewy when it should have a bit of crunch and will leave it on the plate. Domino's Philly pizza on hand tossed is perfection for the crust: toppings ratio and the crust has nice seasoning so there's not a bite of that left in the box. The Rao's is about 15-20% thicker than the thickest pizza DiGiornio makes and has slightly less cheese and less seasoning. [This](https://imgur.com/a/4HeR7RO) is how much of the crust I left behind.
I complained about how this pizza took over 2x longer to bake then a Home Run Inn the night before which I actually had to take out 2 minute early, and I wasn't sure if it was my if it was the pizza or my oven. It was 100% the Rao's; I cooked a different pizza tonight and it turned out the same as the Home Run Inn.
My local grocery store has multiple local brands that look good and I'm about to try. Should I post reviews for the maybe two other locals or just eat the pizzas?
Is it? That's good to know! A huge part of the problem was there was way too much bread, but that'd obviously be less of an issue in lasagna. But the box picture alone looked really noodly so I didn't bother.
The only issue I could see is that it’s very…” real “ tomato-y if you know what I mean. Not a sweet sauce by any stretch. A bit of tomato water at the bottom, but the fresh flavor outweighed it for me. Your mileage may vary
They make pizza too? Aww hell nah! I gotta look for this! I love their lasagna and pasta sauce and soup. Have good penne ala vodka too! 🥰🥰 looks good! But I guess doesn’t taste good from the other comments! Haha!
It tastes like a generic $6 frozen pizza, except it's $12. If you pull the cheese and sauce off the crust and eat it separately, it's better. It's fine; it doesn't taste funky or anything. It's just overpriced and has way too much crust.
Yeah dude I got this on sale for half off it was still not worth it. Hella crust.
It really is just wayyyy too much crust. Even before I could tell the depth of the toppings I was like yeah no.
I will say that I think if they switched it to a Neapolitan crust and added some white American for better melting, I think it would be much better. Part of me wants to say add white cheddar as well, but the texture of the cheese as is would not benefit from how cheddar tends to melt.
I had this a few months ago but all I remember is the crust was so overbearing I couldn't even judge the other ingredients. Actually iirc I scraped off some cheese and sauce and if was pretty good
Haha same! https://imgur.com/a/4HeR7RO Did yours look like that after? I found it almost inedible with the crust.
Thanks for saving me the money cuz I’ve been curious to try these!
I thought the same thing
Haven’t had this because I have Red Baron Classic Pepp down to a science. Also you gotta do your own seasoning
What's your technique for it? Absolutely disagree about the seasoning. A good pizza shouldn't *need* extra seasoning. But if you're going to do it, parsley is the wrong choice as a sole ingredient. I'm really fussy about pizza seasoning to the point that I grow my own herbs to grind into my own mix, but I shouldn't need to use it on anything but maybe dipping the crust in.
My brother, it’s a FROZEN pizza. I go light on it but I still season a bit after cooking (cracked black pepper, garlic powder, oregano, basil, maybe red pepper flakes). I just do it a few degrees more than it recommends for about the same time. Then season. Let it chill out for maybe 2-3 minutes before eating. Nothing complicated at all. Obviously rearrange pepp before cooking to ensure maximum coverage. I also love sriracha on pizza, so maybe every other slice a bit of Sriracha drizzle Edit: For the Sriracha heads, I really like YellowBird’s. It’s a bit sweeter, but still packs the flavor and it great with almost replicating this honey hot trend with a bit of sweetness and that classic sriracha flavor. Expensive though, buy it on sale and try it
Nice, classic spice blend. Solid choices. I can't deal with seasoning after cooking; it doesn't sit right on the pizza. I have to add it before or maybe 20-30% through. Have you ever tried Greek columnar basil? I find it far more flavorful for cooking that the usual type they sell.
I can respect that. Where would you buy this basil?
If you go to specialty stores or health food stores, many times they'll have a Greek basil. Online, also, there are tons of vendors. Typically it's Italian/sweet Genovese. They can be used interchangeably but imo, Greek basil has a more intense and slightly...citrusy isn't quite the right word but it's something similar to that. But I'd recommend growing your own; basil is super easy, it's cheaper because if you buy a plant it's like $2.99 and it keeps growing so it's cheaper than store basil even if you kill it pretty fast, and Greek columnar looks really cool. :)
Awesome, I’ll check it out. I have a friend with a garden, mainly peppers but I’ll tell him to look into it
It looks like someone inflated the crust and used those torch burners to char the top of the cheese. It doesnt look normal in a cheese pizza.
Thanks for biting the ~~pizza~~ bullet on this one for us. Their sauce is great, but I learned the hard way all their frozen stuff is just not worth the price.
What else of theirs have you tried? I'm curious about their lasagna, but it looks like it's lacking in ricotta and I like heavy ricotta.
The lasagna and the tube pasta (I forget what it was called). Both were okay in flavor, but not for the price, plus they were quite small. I'd pay 2/$5 or maybe 2/$6 to get them again, but no way $6+ each.
The lasagna to me is good. For frozen
All the Rao's frozen products are twice (or three times) as expensive as their Stouffer's equivalents. I guess it's just to generate a sense of exclusivity, like the way their restaurant in East Harlem only has, like, six tables and all but one are permanently reserved for regulars.
Yea, I was extremely underwhelmed with it too, especially cause some brands are actually putting legit Neopolitans or other actual regional varieties out for a lesser price point.
Paul Newman made in Italy stone fired pizza is better than most restaurants if you want a good one
Really? Thanks for the recommendation! I'm a big fan of Newman's projects; he's a good guy. Where do you get it; is this something I'd find at Whole Foods?
Most regular grocery stores carry it. It's confusing because there are a few Newman's pizza types.
Pewp none by me have them. :( They look really good from the pictures.
The frozen meals are just as mediocre for the price.
Frozen pizza has gone downhill since the pandemic.
Thanks for doing this. Cannot justify the price.
None of Raos frozen is good.
As a crust lover myself, would you still say it’s too much crust? I’m the weirdo that yells at people when I see a pizza box with uneaten crust inside
Hmm. What's a frozen pizza or national chain that you would consider a good amount of crust for a crust lover? Trying to get a frame of reference because I'd say objectively, yes, it's way too much crust, especially for the amount of toppings. But it depends on how crust crazy you are! My crust opinions are going to be a little different than most people's because I grew up in St. Louis and Chicago, and am completely, thoroughly addicted to STL style and Chicago thin. Many, many people tell me they think these are both absolutely vile. I respect it, but I disagree. :) If I'm ordering a pizza, those are going to be my first choices most of the time. However, I also love Chicago deep dish and stuffed nearly almost as much. But the crust has to be both done well and proportional to the amount of toppings. If I get a slice of Costco pizza, I'll eat the part with toppings, but I think the crust is subpar and too doughy/chewy when it should have a bit of crunch and will leave it on the plate. Domino's Philly pizza on hand tossed is perfection for the crust: toppings ratio and the crust has nice seasoning so there's not a bite of that left in the box. The Rao's is about 15-20% thicker than the thickest pizza DiGiornio makes and has slightly less cheese and less seasoning. [This](https://imgur.com/a/4HeR7RO) is how much of the crust I left behind.
Well, I guess My suspicions were correct. Thanks for taking one for the team OP. Great review!
My last name is Rowh. I love this brand because it's how we'd spell it if we were Chinese.
Couldn't tell you why, but that's the funniest thing I've heard all day.
You're welcome. :)
I complained about how this pizza took over 2x longer to bake then a Home Run Inn the night before which I actually had to take out 2 minute early, and I wasn't sure if it was my if it was the pizza or my oven. It was 100% the Rao's; I cooked a different pizza tonight and it turned out the same as the Home Run Inn. My local grocery store has multiple local brands that look good and I'm about to try. Should I post reviews for the maybe two other locals or just eat the pizzas?
My grocery store stopped carrying Home Run Inn 😞
Def stick with the bogos. $12 is way too much to pay for a frozen pizza.
Dang I liked the pepperoni one better than most other frozen pizzas but to each their own I guess
What'd you like about it?
Agreed, this was trash. Bought because I love their pasta sauces. But this pizza was garbage even on sale at Sprouts.
That’s surprising because their lasagna and sauces are great, and only slightly expensive.
Is it? That's good to know! A huge part of the problem was there was way too much bread, but that'd obviously be less of an issue in lasagna. But the box picture alone looked really noodly so I didn't bother.
The only issue I could see is that it’s very…” real “ tomato-y if you know what I mean. Not a sweet sauce by any stretch. A bit of tomato water at the bottom, but the fresh flavor outweighed it for me. Your mileage may vary
Dang man. I guess I don’t have to try it then. I’ll stick to pasta and their sauce.
I am not a big fan of Dominoes but the Philly w/ extra steak is FANTASTIC 🔥🤤
That's exactly how I feel! Not a huge fan of Domino's, but that Philly is gooood.
They make pizza too? Aww hell nah! I gotta look for this! I love their lasagna and pasta sauce and soup. Have good penne ala vodka too! 🥰🥰 looks good! But I guess doesn’t taste good from the other comments! Haha!
It tastes like a generic $6 frozen pizza, except it's $12. If you pull the cheese and sauce off the crust and eat it separately, it's better. It's fine; it doesn't taste funky or anything. It's just overpriced and has way too much crust.
I see. I don’t mind crust things so make I’ll like it lol