What Happened To Tombstone Pizza?

Boasting sales that exceeded $100 million in 1984, the brand was snatched up by Kraft in 1986. In 1995, Tombstone was joined by DiGiorno, which formed the cornerstone of Kraft’s frozen pizza empire (via CNBC). In 2010, chocolate juggernaut Nestle bought both brands.
What happened to Tombstone pizzas? Boasting sales that exceeded $100 million in 1984, the brand was snatched up by Kraft in 1986. In 1995, Tombstone was joined by DiGiorno, which formed the cornerstone of Kraft’s frozen pizza empire (via CNBC).

Are Tombstone pizzas still made?

Yeah, that’s right, you can get a bowling alley frozen pizza. (And it’s tasty.) Wisconsin is a frozen pizza kingdom. Leading national selling brands like DiGiorno, Tombstone and Jack’s are all made here.

Did Tombstone change their pizza?

The recipe change was a mistake and I respectfully recommend that you consider going back to the original flavor that made Tombstone one of the finest pizzas available.

Who bought out Tombstone pizza?

Tombstone (pizza)

An undercooked sausage and pepperoni Tombstone pizza
Product type Pizza
Owner Nestlé
Country United States
Introduced 1962

Has totinos pizza been discontinued?

Totino’s Pizza Stuffers are back in grocery stores now after being discontinued in 2014, filling out the frozen pizza brand’s line of frozen pizza options.

When did Nestle buy Tombstone pizza?

And, after roughly seven decades, the frozen pizza industry also continues its rise. In 2010, Kraft Foods sold its U.S. and Canada frozen pizza business, which includes both DiGiorno and Tombstone, to Nestle for $3.7 billion in cash.

Where is DiGiorno pizza from?

DiGiorno and Delissio are a co-owned brand of frozen pizzas sold in the United States and Canada, respectively, and are currently subsidiaries of Nestlé.


Owner Nestlé
Country United States
Introduced 1991
Markets North America
Tagline ‘It’s not delivery. It’s DiGiorno/Delissio.’

Are Tombstone pizzas any good?

Scoring fifth in our test was the classic Tombstone pizza. This pizza looked a little more substantial than our lower-ranked slices, and it had the perfect sauce-to-crust ratio. But the thick crust was almost too thick. Testers compared it to chunky cardboard.

Why is Tombstone pizza so good?

Tombstone’s ‘original’ pizza boasted a blend of five cheeses: mozzarella, cheddar, Parmesan, asiago, and Romano. This classic blend worked really well on the pizza, providing the right melting texture as well as a bold cheese flavor.

Does Tombstone make a Mexican pizza?

Corn Tortilla Crust, Monterey Jack and Sharp Cheddar Cheeses, Medium Salsa, Taco Seasoned Sausage, Green Onions and Black Olives, Tomatoes. Calcium Propionate added to preserve freshness of crust. Made with 100% real cheese.

Why did Totino’s pizza change?

In a move purported to reduce wasteful packaging, Totino’s pizzas are now rectangular rather than round and come in a fitted plastic bag rather than sealed in plastic wrap inside of a cardboard box.

What is America’s least favorite pizza topping?

Anchovies get a big thumbs-down from a significant majority of American pizza lovers, according to a survey by YouGov. Sixty-one percent said anchovies are their least favorite pizza topping, followed by eggplant, artichokes, broccoli and pineapple, according to a YouGov survey.

Who owns DiGiorno?

DiGiorno frozen pizza brand| Nestlé Global.

Did totinos stop making sausage pizza rolls?

Unfortunately, our Sausage Pizza Rolls have been discontinued. We’ll let the rest of our team know you’d like to see them again.

What happened Jenos pizza?

Jeno’s Crisp ‘n Tasty Pizza

This frozen pizza was made by Totino’s, the brand that brought you those beloved pizza rolls. But Jeno’s was a less popular offering from the brand, and the Crisp ‘n Tasty Pizzas have been discontinued. RIP.

What happened to Jeno’s frozen pizzas?

Sorry for the disappointment! All Jeno’s Crisp ‘N Tasty pizzas have been discontinued. Rest assured, we will let our team know that you’ve been missing that nostalgia!

How did Tombstone pizza get its name?

The name came from The Tombstone Tavern, a tavern owned by the Simeks which was located across from a cemetery, hence its name. In 1988, the Tombstone Pizza Company became a wholly owned but ‘freestanding’ division of Kraft Foods.

How much money does tombstone make from pizza?

In 1984, the year a Gallup poll ranked pizza as the favorite take-out food in America, Tombstone’s revenue surpassed $100 million.

Can you freeze pizza at Tombstone Tap?

Once the pizzas were served at Tombstone Tap, customers could not get enough. Word quickly spread about the terrific pizza at Tombstone, and by 1963 other local taverns commissioned the Simeks to make pizzas for them to freeze and serve later.

The Untold Truth Of Tombstone Pizza

Tombstone People may extol the virtues of angel food cake if they are asked to describe a piece of paradise, waxing poetic about the feather-light sweetness that graces the tongue.Tombstone pizza, on the other hand, is a brand that David Valento was so committed to that he even authored a spoof of the Bible called The Book of Tombstone to commemorate it.When The New York Egoist featured the art in 2015, Valento was working as an intern for the advertising agency DDB, but it was evident that his true calling was as a pizza follower.Essentially, Valento’s Tombstone is a pie in the sky, a pizza deity that transforms water into sauce and punishes sinners with plagues of peppercorns and garlic, as well as less-delicious afflictions like acne, among other things.

It picks a Moses-like hero by the name of Mough to rescue his people from the evil ruler Crust and set them free.Rather of stone tablets, Tombstone dispenses commandments in the form of Tombstone pizza packages.The following are some of the sky pie’s pronouncements: ″In addition, ″You shall not abuse the term Tombstone, unless it is to produce a kicka** Western film starring Kurt Russell, Val Kilmer, Sam Elliot, Bill Paxton, and Jason Priestly,″ the rules state.

  • ″Sweet Cheese-us, you’ve done something original.
  • Obviously, not everyone has the same level of enthusiasm as Valento.
  • Even if you don’t believe Tombstone can walk on water – or rather, on ice, because it’s a frozen pizza brand — the company has amassed a large following.
  • This is the grate-est cheese story that has ever been told.

The Nesquik and the dead

Despite having a name that seems like something out of a classic Western, Tombstone was actually founded in the Midwest.According to the Appleton Post-Crescent, the narrative begins in a pub in Medford, Wisconsin named the Tombstone Tap, which was located just across the street from a cemetery.Owner Joe ″Pep″ Simek was involved in a serious dance mishap, in which he managed to break his leg while executing the ″Peppermint Twist.″ Ironically, it turned out to be a fortuitous break in the end.Simek wanted to experiment with serving frozen pizzas at his pub, but while recuperating from a broken leg, he learned that he couldn’t stand any of the available selections.

As a result, he, his brother Ron, and their wives Joan and Frances came up with a spicy pizza sauce that was well received by consumers.In 1962, they started a pizza business, which resulted in the creation of Tombstone pizzas.According to the Federal Reserve Bank of Minneapolis, they used to make pizzas in the Tombstone Tap’s 6-foot-by-6-foot kitchen in the early days of the establishment.

  • On five-gallon batches, Frances and Joan created the sauce, and according to the Tombstone website, the Simek brothers put the pizzas in dry ice and delivered them in a 1959 Cadillac sedan.
  • When the Simeks started out, they had a food truck, and by 1973, they had a workforce of 165 women and nine production lines.
  • Because of the brand’s high sales volume (more than $100 million in 1984), it was purchased by Kraft in 1986.
  • When DiGiorno acquired Tombstone in 1995, the two companies joined together to establish the foundation of Kraft’s frozen pizza empire (via CNBC).
  • Nestle, the world’s largest chocolate company, acquired both brands in 2010.

Crafting cheesy ads

Shutterstock The Tombstone brand of frozen pizza may be one of the few occasions in which eating a frozen pizza does not result in heartburn, especially if you remember the darkly amusing Tombstone commercials that ran in the 1990s.A Nestle news statement stated that early versions of the advertisements included Funny or Die actor Oliver Muirhead in the role of a guy who, for some reason, appeared to be condemned to death.These commercials were joyfully cheesy, maybe only rivaled by the cheesiness of the pizza itself in terms of cheeseiness.One such advertisement depicts Muirhead as a marshal in a setting that could easily have been mistaken for Tombstone, Arizona, the site of the Gunfight at the O.K.

Corral, which solidified Wyatt Earp’s legendary status in the Old West.Mr.Muirhead, who is not in the best of health, finds himself literally at the end of the rope that is inconveniently knotted around his neck.

  • ″What do you want on your Tombstone?″ he asks his lawless would-be executioner, who responds with the brand’s renowned motto.
  • In response, Muirhead says, ″Pepperoni and cheese,″ and then the advertisement turns to him rapturously devouring a slice of pizza.
  • In yet another amusing advertisement, Muirhead narrowly avoids sinking to his fate in quicksand by demanding ″a crust that rises,″ which mysteriously assists him in rising to his precipice.
  • Perhaps this amazing piece of foolishness is delivering a cleverly hidden message about the importance of pizza in our lives.
  • You may not have noticed, but Jesus had 12 Apostles (or, technically, 13 if you consider Mary Magdelene, according to the Crossville Chronicle), but Tombstone has 13 different varieties of pizza.
  • Tombstone pizza, it appears, knows a thing or two about resurrecting from the grave.

Great cheese and big appetites make Wisconsin a frozen pizza leader

It should be noted that Pan-A-Live Pizza in Rosholt started delivering a rising-crust frozen pizza in 1987, which has been updated to reflect this.It’s late February, and in a matter of hours, another snowstorm will engulf Green Bay and the surrounding area.But that hasn’t stopped customers from queuing up to buy a case or six of Hansen’s frozen pizzas, which are available for purchase online.It used to be that getting a Hansen’s pizza didn’t require a Herculean effort.

It was possible to find them at one of the many sub shops that dot the Green Bay countryside.Those days are over, and Hansen’s pizzas are now only accessible at a single location or through fundraising events.While you’re waiting in line, a variety of ’80s music will be playing, and if you’re paying attention, you may notice a customer exiting the warehouse, trailed by an employee carrying a cart laden with five or six boxes of frozen pizzas.

  • If you believe that the danger of being stranded in a snowstorm for a Hansen’s pie doesn’t demonstrate that Wisconsin has a strong desire for frozen pizza, you haven’t spent much time in the frozen foods area of your local grocery store recently.
  • In addition to national brands such as DiGiorno, Tombstone, and Jack’s, there are doors upon doors of local and regional favorites such as Home Run Pizza in Appleton and Village Pub in Oshkosh, as well as notable Wisconsin brands such as Palermo’s and Portesi.
  • Even King Pin Pizza, which got its start in Ashwaubenon Bowling Alley, can be found here.
  • Yes, you read it correctly: you can get frozen pizza from a bowling alley.
  • (It’s also rather delicious.) Wisconsin is known as the frozen pizza capital of the world.
  • DiGiorno, Tombstone, and Jack’s are just a few of the nationally recognized brands that are manufactured here.

Wisconsinites, on the other hand, have a voracious hunger for frozen ‘za.Wisconsin, according to Chris Zelch, head of product development for Nestle’s frozen pizzas division, is the state with the highest per capita consumption of pizza in the United States.His working hypothesis for why we have a fondness for frozen pizza may be traced back to Norwegian immigrants who settled in the state of Wisconsin.According to Zelch, Norway is the only country in which people consume more frozen pizza per capita than they do in the United States.

  1. When it comes to pizza consumption at the local level, Nick Fallucca, Palermo’s chief product and innovation officer, claims that Green Bay residents outperform Chicago residents on a per capita basis.
  2. In addition, frozen pizza sales are booming across the country.
  3. Fried pizza sales increased by 4.5 percent last year, according to Alison Bodor, president and chief executive officer of the American Frozen Food Institute.
  4. DiGiorno’s sales in 2017 surpassed $1 billion for the first time.

It started with a bad taste in their mouths

According to Fallucca, his grandfather was approached by a local store in 1979 and requested to test a frozen pizza made using French bread.Fallucca’s grandfather took a bite and declared, ″This isn’t good.″ That was precisely the point the store was attempting to make as part of a campaign to convince Palermo’s, a Milwaukee bakery turned pizzeria, to switch from fresh to frozen pizzas as part of an expansion plan.Consequently, the Fallucca family converted an old bakery into a production plant in order to begin producing frozen pizza and pizza bread under the Palermo’s label.During the 1980s, they were mostly a regional operation, but sales exploded when Palermo’s launched its first rising crust in 1989, according to Fallucca.

In 1987, George Nellesen, the founder of Pan-A-Live Pizza (Rosholt), invented and began marketing a frozen pizza with a ″live crust″ crust.In 1995, DiGiorno’s rising crust made its way into grocery store freezers.Palermo’s continued to develop, adding new facilities in 2006 and 2011, as well as extending its product options in the process.

  • Pizzeria-style pizzas and flatbreads have been developed, as has an ultra-thin crust and an Italian hearth baked dough.
  • In a similar vein, Tombstone grew to national prominence as a result of consumers’ dissatisfaction with the flavor of frozen pizza.
  • After a broken leg (which he sustained while dancing to the ″Peppermint Twist″) kept Joe ″Pep″ Simek from working, he and his brother Ron decided to open a tavern across from a cemetery in Medford.
  • While they were recuperating, they considered adding pizza to the bar’s menu.
  • Joe experimented with five different frozen pizzas.
  • He didn’t care for any of them at all.

As a result, Joe, Ron, and their wives, Frances and Joan, developed their own pizza recipe.They came up with a spicy sauce that was popular with bar patrons, who were given free samples in exchange for their feedback.According to a Wausau Daily Herald article, Frances and Joan began preparing five-gallon quantities of sauce on a ″apartment size burner″ in a back room of the bar in order to supplement their income.When activities were relocated to a new site in 1973, 165 women worked on nine assembly lines at the new facility.

  1. By 1978, batches of sauce weighed 860 pounds, which amounted to around 13 tons per day.
  2. Meanwhile, Tombstone’s fame had spread well beyond the limits of Wisconsin.
  3. It is not just for its sauce that Tombstone is famous, but also for its ″What do you want on your Tombstone?″ television advertising campaign.
  4. In ads, a man who is about to be executed by firing squad or hanged responds with pepperoni and cheese.
  • While looking for these advertisements on YouTube, I came upon an older campaign that I had completely forgotten about.
  • The one with the sentence ″We’re the little town, homegrown, made the way you’d cook your own pizza″ that was delivered with a joyful piano rhythm was my favorite of the bunch.
  • In between commercial photographs, there are plenty of images of small town life and lovely children to enjoy.
  • Tombstone, on the other hand, is no longer a small-town brand.
  • It went on to become the most popular frozen pizza brand in the country, and it was eventually purchased by Kraft.
  • In 2010, Nestle acquired Kraft’s frozen pizza operation, which was formerly known as Kraft Frozen Pizza.
  • By 2000, Pep Simek, whose non-compete agreement had expired, had re-established Pep’s Pizza in Medford and was once again selling frozen pizzas from the company.
  • Pep Simek is cited as stating the following in a 2002 Steve Hannah column: ″We’re going to stick with the original recipe this time.
  • They (Kraft) completely rewrote the original to hell and back.″
See also:  How Many Slices Of Pizza Does The Average Person Eat In One Sitting?

Taking Pep’s recipe regional, maybe national, again

Hansen Foods has a long and illustrious history that began with a dairy farm in 1912 and expanded to encompass stores across Green Bay that offered milk, ice cream, sandwiches, and pizzas.When the pizza business took off, current co-owner Mike Fechter recalls, the firm began offering a fundraising component, which involved assembling pizzas at local schools.The pizza side of the business separated from the sub and dairy businesses to become Hansen Foods, which concentrates on fundraising pizza activities and has expanded its private label operations to include private label pizzas as well.Afterwards, Pep Simek began collaborating with Hansen Foods on the development of his new Pep’s Pizza.

Ultimately, the objective was to manufacture Pep’s new frozen pizzas and increase sales across Wisconsin and outside the state.When Fechter and his business partner, John Frey, purchased Hansen’s in 2013, they saw a potential for development, particularly on the private label side of the business and in the Pep’s brand of pizzas.It was about that time that the company had 13 full-time employees and that the pizza line was open roughly three days a week.

  • The Pep’s brand of frozen pizza was very much the same as any other.
  • According to Fechter, the company currently employs 45 full-time staff, and the pizza lines operate in two shifts, six days a week in order to keep up with demand.
  • On any given day, Hansen’s original pizza, any of the 14 to 20 private label pizzas (which are transported as far away as Florida and Colorado), and Pep’s Drafthaus are among the pizzas being prepared.
  • When Pep’s passed away in 2013, Fechter and Frey were given the first right of refusal to take over the company’s brand.
  • After doing a market analysis of the frozen pizza sector, they decided to pile on the toppings and launch Pep’s Drafthaus.
  • ″It’s gone off like wildfire,″ Fechter said of the movement.

″I’ve had hundreds of pages of emails from consumers who have stated that after they’ve tried our pizza, they would never order from anybody else again.Everybody must discover their own niche in the market.Our specialty is the higher-end side of the market area, where we specialize in heavily topped pizzas.″ Hansen’s isn’t the only establishment in this field.

Go indulgent, go healthy(ish) with pizza or go home these days

DiGiorno may have been the first frozen pizza brand to explicitly confront major pizzerias such as Domino’s Pizza or Pizza Hut on quality, with advertising driving home the company’s tagline: ″Quality is everything.″ ″It is not a delivery service.It’s DiGiorno on the line.″ Over the years, DiGiorno has expanded its menu beyond rising crust pizzas to include anything from crusts loaded with cheese to crusts stuffed with cheese and bacon.A new line of ″overtopped handmade pizza″ from Palermo, called Screamin’ Sicilian, was introduced in 2013.A 25-ounce slice of pizza is delivered by Supremus Maximus, one of the Screamin’ alternatives.

Pies that top 2-pounds of cheesy, meaty, saucy bliss are available at Pep’s Drafthaus as well as other locations.Toppings that are heaped on top of one another cost more money.Many of the premium pizzas are priced at or near, if not more than, $10 per piece.

  • With companies such as Little Caesars providing $5 pizzas that are already baked, these luxurious frozen pizzas aren’t in a pricing war with their competitors.
  • According to Fechter, they are targeting craft beer aficionados who choose quality over quantity when it comes to beer.
  • Furthermore, frozen pizzas continue to be more convenient.
  • For their part, frozen pizza firms such as Palazzo’s can better accommodate the changing tastes of consumers as well as the growing desire for healthier pizza choices, according to the company.
  • ″They want the same great-tasting pizza, but they want it to be better for them,″ Fallucca explained.
  • ″Does better imply less calories, all-natural ingredients, and specific minerals and vitamins?″ Whole pizzas are roughly 1,000 calories, making the Primo Thin a good option for those watching their weight.

If you’re looking for a product with a minimal ingredient list that is free of rBGH and hormones in the meats, go no further than the Urban Pie collection.″You have to be innovative on both sides,″ Fallucca explained.Offering consumers what they want from both ends of the spectrum is what we strive for.

Making the most of your frozen pizza

No matter if you’re purchasing a low-cost pizza or a decadent belly buster, Fallucca emphasizes the need of following the heating directions on the package.″It sounds hilarious, but people don’t find it amusing,″ Fallucca remarked.″Because every oven is different, check your pizza after 10 minutes.″ Fechter concurs with this statement.Drafthaus pizzas should be baked for at least 20 minutes at 400 degrees Fahrenheit.

Baking it at 450 degrees Fahrenheit will cause the exterior to burn before the inside has completely heated through.And what are the most popular toppings in the ovens of the United States?Pepperoni, plain cheese, and the ultimate or deluxe types were among the items on the list, which included Fallucca, Fechter, and Zelch products.

  • However, Fallucca did note out that, according to his observations, Wisconsinites seem to prefer sausage over their counterparts in other regions of the country.
  • ″We have a small pizza on the premises,″ Fallucca explained.
  • ″At our pizzeria, the sausage mushroom onion pizza is one of the most popular.″ More: Ace Champion’s formula for success is a fusion of tastes from both New Orleans and Wisconsin.
  • More: The Black Otter Supper Club sells 13.5 tons of prime rib every year, according to their website.
  • Make a reservation for a haircut by calling ahead.

Wisconsin is the ″pizza capital of the world″

The emergence of frozen pizza businesses to regional and national popularity has contributed to Wisconsin’s position as the frozen pizza capital of the world.According to Zelch, there are a number of other reasons why Wisconsin is the ideal area to produce pizza.The mozzarella cheese used in DiGiorno, Jack’s, and Tombstone pizzas, in particular, is sourced from Wisconsin.Palermo’s receives superior-quality ingredients from cheese and meat farmers, according to Fallucca, who also acknowledges the state’s ″ton of food manufacturing″ know-how, a cluster of food producers stretching from northern Illinois to Green Bay, and ″a terrific labor force.″ ″Now that we look back, we couldn’t have chosen a finer location,″ Fallucca remarked.

″It’s like a pizza Mecca in Wisconsin,″ says the author.According to Fechter, being located in a dairy state has several advantages.″Cheese and pizza are inextricably linked.

  • In fact, it’s known as the ″Pizza Capital of the World.″

Is there still room for more frozen pizzas in Wisconsin? You betcha

When driving along Wisconsin Avenue in Appleton, it is possible to drive right by Home Run Pizza if you are not searching for it.The pizza is nestled away towards the back of the building.When Randy and Pati Reinke started preparing pizzas for church fundraisers 15 years ago, they had no idea that they would one day open a restaurant of their own.(To be clear, this is not the frozen pizza from Home Run Inn, which has a location in Chicago.) ″People were contacting our house in between fundraisers, asking for those pizzas,″ Randy said.

″Because I enjoy a good challenge, we started creating frozen pizzas.″ Randy came from a career in engineering for companies such as Wausau Papers and Pacon Corporation.He also operated a machinery company, where he designed and produced converting equipment for the textile industry.With his strong technical background, he says it was ″a nightmare″ to secure approval from the Department of Agriculture for the pizza-making facility they built in their house.

  • It was only a question of handing out samples to neighbors until the pizza sauce and toppings were perfected.
  • After perfecting the formula, the next step was to relocate to a 3,000-square-foot facility.
  • After that, customers began requesting a sit-down restaurant.
  • As a result, they made the decision to relocate to Wisconsin Avenue.
  • ″Word of mouth was the foundation of this entire enterprise.″ Home Run pizzas may now be found at Meijer and Woodmans stores around the country.
  • Randy estimates that Woodmans processes around 30 cases every week.

Home Run pizzas are also available at around 100 bars.Fundraisers continue to be a significant element of the company.A single line separates the restaurant kitchen from the area where charity pizzas are produced.Randy estimates that they can complete 600 pizzas in around three and a half hours.

  1. Randy, on the other hand, is constantly looking for bottlenecks where he can enhance efficiency, as well as ways to improve the pizzas they make for him.
  2. In some instances, it is necessary to squeeze mushrooms in order to extract additional water.
  3. It’s important to me that my pizza doesn’t get soggy.
  4. In other circumstances, it involves constructing pizza storage racks out of PVC tubing and wood for use in the freezer.
  • ″People purchase items based on their visual attractiveness; we place them on this rack and then package them.″ If you put them in a box as soon as possible, they will flatten before they freeze.″ Randy claims that there is sufficient demand for the facility that he should consider expanding it and opening the restaurant for lunch.
  • He has found a distributor who is interested in distributing his pizzas throughout the state.
  • Begin with a little budget.
  • Making the rounds at various establishments.
  • After that, we’ll extend throughout the state.
  • In Wisconsin, there is a pattern to frozen pizza success that has been shown time and time again.
  • This is a trend that is likely to continue.

Pepperoni Pizza


This Discontinued Frozen Pizza Item Is Back on Shelves After 6 Years — Eat This Not That

An exciting day occurs whenever a popular food that has been out of stock for some time makes a triumphant return to the shelves.Totino’s Pizza Stuffers, which were previously unavailable in grocery stores after being discontinued in 2014, are now available again, completing the frozen pizza brand’s portfolio of frozen pizza alternatives.Following the discovery of Totino’s Pizza Stuffers in a Meijer’s shop by Instagram user @tamisclock in early October, fans of the long-gone snack raced to their local stores as well, finding that the food was once again available at some of their favorite grocers, including Walmart.A box of four is included, and the Triple Cheese option includes a combination of mozzarella, provolone, and white cheddar cheeses in a single package.

Important health note: Although the cheeses are imitation cheese, they are nonetheless bursting with taste and texture.(See also: 8 Grocery Items That May Be Short in Supply in the Near Future.) According to General Mills, Totino’s first introduced the Pizza Stuffers in 2011, however they were discreetly phased out in 2014.Although they were upset, fans were not having it and organized a Facebook group to demand that they be put back on stores.

  • Their request was granted after a six-year wait, which is more than a lot of people can say about their own favorite discontinued meals, such as these 13 Breakfast Foods That Have Vanished From Grocery Store Shelves, which are listed below.
  • While Totino’s Pizza Stuffers may not be the healthiest option available in the freezer section, they are probably not as unhealthy as some of the pizzas served by your favorite pizza restaurant franchise.
  • Each Pizza Stuffer contains less than 300 calories, however it contains a significant amount of saturated fat and salt.
  • The bottom line is that they’re absolutely not something you should grab for on a daily basis!
  • To complement Totino’s incredibly popular Pizza Rolls, these popular frozen pizza snacks have been introduced to provide the brand with a stronger presence in the freezer department at the grocery store.
  • Now, all we can hope is that they’ll be around for a while rather than becoming yet another member of this list of pizzas that have been canceled.

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The history of frozen pizza—how a frozen food staple became a multibillion-dollar business

The uncertainty surrounding the worldwide coronavirus epidemic has caused Americans to stockpile basics, resulting in a shortage of everything from toilet paper to hand sanitizer for several weeks now.At the same time, buyers have found comfort in the prospect of having an easily-prepared, appropriately gratifying supper hidden away in their freezer: the frozen pizza, which is available at any time of year.American consumers spent $275 million on frozen pizzas in March, representing a 92 percent rise over the same month a year earlier, according to data analytics firm IRI.And it makes sense for the modern shopper: stocking your freezer with frozen DiGiorno, Red Baron, and Stouffer’s french bread pizzas may give much-needed relief from the rigors of cooking while also being far less expensive than ordering takeout.

It wasn’t always possible to eat frozen pizza, though.Here’s how frozen pizza became a household name in the United States and a multibillion-dollar industry.

A world without frozen pizza

It wasn’t until the 1950s that buyers in the United States were able to purchase frozen pizza at their favorite grocery store.Pizza had only recently become widely popular in the United States (Italian immigrants brought the cuisine to the country around 1900, but it only gained widespread popularity with the majority of the population after World War II), and frozen dinners in general hadn’t entered the picture until more Americans began purchasing home freezers in the 1940s and 1950s, when more Americans began purchasing home freezers.As early as 1950, pizza shop operators in the United States began serving refrigerated pizzas to clients who wanted to prepare them in their own kitchen.Several months later, The New York Times reported that the Boston area had just embraced the fad of refrigerated, ″ready-to-cook pizzas,″ prompting a baker in New York City called Leo Giuffre to begin selling identical pizzas in his own city for 49 cents apiece.

Around the same time, some restaurant owners began offering frozen versions of their pizzas, which they could keep for a longer period of time than the refrigerated versions and sell to customers who wanted to prepare them at home themselves.In 1950, a guy called Joseph Bucci from Philadelphia submitted the first formal patent for frozen pizza, titled ″Method for Making Frozen Pizza.″ The patent was granted in 1952.In that patent application, Bucci mentions issues with quick-freezing pizza dough, including the need to eliminate excess moisture that ″makes it soggy and unpalatable″ by applying a ″edible sealing agent″ to prevent tomato sauce from permeating the dough when it bakes.

  • Bucci also mentions the need to eliminate excess moisture that ″makes it soggy and unpalatable″ by applying a ″edible sealing agent″ to prevent tomato sauce from permeating the dough when it bakes.
  • Unfortunately, it’s anyone’s idea what Bucci did with his invention once it was issued in 1954, because by that time, numerous enterprises had already been selling frozen pizzas on grocery store shelves in the United States for a few years.
  • According to USA Today, advertisements for 33-cent frozen pizzas began appearing in Massachusetts newspapers in the early 1950s, and an Akron, Ohio man called Jack DeLuca was allegedly selling roughly $20,000 per month of his eponymously branded frozen pizzas in 1952, according to the newspaper.
  • Then there was Emil De Salvi, a Chicago businessman who in 1951 introduced his Pizza-Fro brand of frozen pies that, by 1954, had allegedly sold more than five million frozen pizzas over a two-year period, according to a Chicago Tribune account at the time.
See also:  How To Make Pizza Rolls Crispy In The Microwave?

Enter Totino’s

Until the 1960s, the frozen pizza industry in the United States was dominated by regional competitors.Then a few companies began to gain national recognition and success.It was 1962 when Rose and Jim Totino opened a factory in St.Louis Park, Minnesota, where they began manufacturing frozen pizzas on a large scale.

For example, when the couple applied for a loan to build an Italian restaurant in Minnesota a decade earlier, Rose had to bake a pizza for the bank’s loan officer because he’d never heard of pizza before.By the 1970s, Totino’s had risen to the top of the frozen pizza sales charts in the country (annual sales increased from $10 million in 1970 to $50 million in 1974, according to Forbes in 1975), and the pair sold their company to the Pillsbury Company in 1975 for $22 million dollars.The brand is now even more well-known as the leading manufacturer of frozen pizza rolls, which are bite-size dough pockets filled with cheese and sauce that rank first in the frozen appetizers and snacks category, with over $600 million in annual sales for the brand, according to International Revenue Institute.

  • According to Forbes, at the time of the Totino’s sale, larger packaged foods companies such as Pillsbury were attempting to ″clip off some of the $4 billion in annual sales going to the pizzerias,″ which were referring to brick-and-mortar pizza shops that sold freshly baked pies throughout the United States.

Frozen pizza becomes big business

A number of huge firms entered into the frozen pizza sector by acquiring well-known family-owned brands throughout the next decades, including Pillsbury and Domino’s.One such example is Mama Celeste’s frozen pizza, which was developed in Chicago in the early 1960s by Italian immigrant Celeste Lizio before being purchased by Quaker Oats in 1969.In addition, at 1966, the Simek brothers of Medford, Wisconsin, made the transition from selling pizzas in their pub, The Tombstone Tap, to starting a company that sold frozen pizzas to other bars in the surrounding area.They dubbed their product ″Tombstone Pizza,″ and by 1984, the firm had grown to become one of the country’s top frozen pizza distributors, with annual sales of more than $100 million dollars.

Tombstone was purchased by Kraft Foods for an unknown sum two years after it was founded.Meanwhile, frozen food delivery firm Schwan’s made its foray into the frozen pizza sector in 1970 when it acquired Tony’s, a pizza producer located in Salina, Kansas, and expanded its product line.By the mid-1970s, Tony’s had become a national frozen pizza brand, with annual sales of $80 million, according to Forbes.

  • Schwan’s nationwide distribution network played a role in Tony’s growth into a national frozen pizza brand.
  • Afterwards, in 1976, Schwan’s ventured into the frozen pizza market with the introduction of Red Baron, which is now one of the country’s biggest frozen pizza brands, with annual sales of more than $570 million as of 2017, according to Statista.
  • Schwan’s also began selling frozen pizzas to schools in the 1970s, and by the end of the decade, the business had captured 70 percent of the market for school pizza.
  • From the 1970s, an advertising for Schwan’s Red Baron pizza may be seen.
  • Schwan’s is the source of this information.
  • As more and more large corporations entered the frozen pizza business, the market grew to be worth $1 billion in overall annual revenue by the early 1980s.

Even federal regulators felt the need to weigh in, attempting to set standards for how much cheese should be on a frozen meat pizza, which failed.During the Reagan administration, the United States Department of Agriculture presented a proposal that would have required all frozen pizzas with meat toppings to have cheese that constituted at least 12 percent of the components, with no more than 50 percent of that quantity being fake cheese.(At the time, the Washington Post pointed out that the USDA only had authority over pizzas with meat toppings, while the Food and Drug Administration had jurisdiction over cheese-only pizzas.) In order to comply with FDA regulations, producers who utilize fake cheese must explicitly mention such on their labels.The USDA’s plan, on the other hand, struck a chord with consumers, who replied with thousands of comments, both in support and opposition to the concept.

  1. However, while the dairy sector was clearly in favor of increased cheese requirements for frozen pizzas, many customers just wanted the federal government to leave their pizzas alone, leading the USDA to abandon its 12-percent mandate in the long run.

Going ‘high tech’

Corporate takeovers and regulatory disputes aside, the next big change of the frozen pizza industry happened in 1995, which The New York Times has dubbed a ″momentous″ year in the product’s history.As the New York Times put it, ″food technology coup,″ Kraft’s food scientists introduced the rising-crust pizza in that year.In 1995, Kraft introduced its DiGiorno brand of frozen pizzas, which are distinguished by a doughy crust that rises as they bake, as opposed to the flat, crunchy crusts that had served as the foundation for the frozen pizza industry for decades prior.As part of Kraft’s research and development, the company introduced various food additives, as well as oils, yeast and baking soda, to strengthen the pizza dough and ensure that it stayed hydrated rather than drying out.

According to the New York Times, the company also introduced vacuum-sealed packaging in order to keep out oxygen, which ″erodes the dough.″ As part of a long-term effort by the frozen pizza industry to compete with brick-and-mortar pizzerias, DiGiornio’s rising crust brought frozen pizzas one step closer to replicating the average slice that consumers might purchase from their local pizza shop, which had been a long-term goal for decades.DiGiorno even emphasized the fact with its now-famous tagline: ″It’s not delivery.It’s DiGiorno on the line.″ Within three years, DiGiorno had surpassed all other frozen pizza brands in the United States, prompting competitors such as Schwan’s to rush to market with their own competing products.

  • In 1996, Schwan’s debuted their own rising-crust frozen pizza line, dubbed Freschetta.
  • However, Kraft sued Schwan’s, accusing its rival of hiring away a Kraft contractor in order to fraudulently steal rising-crust pizza secrets.
  • The case was finally resolved in 2001 for an unknown sum.
  • Either way, DiGiorno has maintained the country’s top-selling frozen pizza brand for more than two decades, with more than $1 billion in yearly sales.
  • As of 2017, Freschetta had annual sales of approximately $188 million, according to Statista.
  • In addition, the frozen pizza industry, which has been around for roughly seven decades, is continuing to grow.

In 2010, Kraft Foods sold its U.S.and Canada frozen pizza business, which includes both DiGiorno and Tombstone, to Nestle for $3.7 billion in cash.Today, the U.S.frozen pizza market is worth roughly $5 billion, with the global market worth more than double that amount.

  1. By 2023, one estimate from Allied Market Research projects the global market could be worth more than $17 billion.
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There’s no such thing as bad pizza, so we set out to find the best. See which frozen pizza brand took the top spot in our taste test.

There’s nothing quite like the tangy, spicy freshness of a freshly baked pizza from scratch.A frozen pizza, on the other hand, is the most convenient item to cook on a busy night when you’re pressed for time.You can’t go wrong with a pizza that’s crispy, cheesy, and loaded with pepperoni.After all, you’ve heard the expression, ″There is no such thing as terrible pizza.″ Is there a difference?

I enlisted the help of a small group of tasters to complete the tough task of sampling a whole pizzeria’s worth of pepperoni pizzas.While we were aware that these would fall short of our top 10 handmade types, we also recognized that a frozen pizza after a hard day (or night) may be just what you’re looking for.As a result, we purchased seven different brands to experiment with.

  • Which of the traditional suspects–Tombstone, Red Baron, and DiGiorno–would emerge victorious, and which of the quality alternatives, such as California Pizza Kitchen or newcomer Screamin’ Sicilian, would prove to be worth the high price?
  • Continue reading to find out which pizza had us reaching for an extra piece.

7. California Pizza Kitchen Signature Pepperoni

Photo courtesy of Taste of Home Photo courtesy of Taste of Home Score: 2.3/10 ″The sauce has a ketchup flavor to it.″ An order of pepperoni pizza from California Pizza Kitchen came in at the absolute bottom of our list.This brand received good marks from our taste-testers, who were all admirers of the eatery, but it fell short of living up to its billing.When the pizza came out of the oven, it was immediately apparent that it was different from the others: In addition to the pepperoni, the pizza was adorned with diced tomatoes and large sprigs of fresh basil.Our taste testers unanimously agreed that this pizza appeared to be the most delicious, but when we bit into it, we were underwhelmed by the flavor.

The crust was very thin, there was not enough pepperoni to suit our appetites, and the sauce was bland and ketchup-y.We were disappointed.What about those lovely tomatoes and basil, you ask?

  • Because they didn’t taste like they were freshly made, our tasters unanimously felt that they detracted from the overall flavor.

6. Jack’s Pepperoni Pizza

Photo courtesy of Taste of Home Photo courtesy of Taste of Home Score: 2.9/10 ″It has a cheesy cardboard taste to it.″ Jack’s Pizza had a little higher rating than California Pizza Kitchen.Many of our testers recognized this frozen pizza from their childhood sleepover parties, but it didn’t taste as as good as we remembered it to be.While the acidic sauce was a standout feature, the cracker-like dough and greasy pepperoni didn’t do much to elevate the pizza’s overall rating.Our taste testers all agreed that this was the perfect frozen pizza at a low price.

5. Tombstone Original Pepperoni Pizza

Photo courtesy of Taste of Home Photo courtesy of Taste of Home Score: 3.8/10 ″This isn’t something really noteworthy.″ The traditional Tombstone pizza came in sixth place in our taste test.Although this pizza appeared to be a little more substantial in appearance than our lower-ranked slices, it had the ideal sauce to dough ratio.The thick crust, on the other hand, was nearly too thick.It was compared to a thick piece of cardboard by the testers.

Furthermore, the pepperoni, which had an unique caraway taste, left us yearning for even more heat to accompany it.

4. Red Baron Classic Crust Pepperoni Pizza

Photo courtesy of Taste of Home Photo courtesy of Taste of Home Score: 5.1/10 ″This is a regular frozen pizza,″ says the author.Red Baron’s original thin crust pizza came in third, just just edging out Screamin’ Sicilian for the honor of being the best in the country.Our reviewers generally agreed that this was precisely what they expected from a frozen pizza, however it didn’t always imply that the pie was their personal favorite.A plain crust (albeit it crisped up beautifully in the oven) and an unexceptional, underseasoned crimson sauce were the only flaws in what was otherwise a tasty dish.

The pie’s saving grace was its flavorful and spicy pepperoni–we just wished there had been more of it on the plate.

3. Screamin’ Sicilian Holy Pepperoni Pizza

Photo courtesy of Taste of Home Photo courtesy of Taste of Home Score: 5.3/10 The flavor is similar to that of bowling alley pizza, which is excellent…if you’re bowling.″ The pepperoni-loaded pizza from Screamin’ Sicilian came in squarely in the middle of the pack.The box had a zingy tomato sauce, thick-cut pepperoni, and authentic Wisconsin cheeses, among other things.You knew it had to be excellent, didn’t you?

Our taste testers were immediately drawn to the robust tomato sauce, which was lightly seasoned with a mild Italian spice blend.Moreover, when it came to the pepperoni, we were quite satisfied.Unlike any other pizza we’d tasted, this one had a plethora of toppings, and we were all impressed with how crisp the chopped pepperoni pieces become when baked.

  • But what about the cheese, which is this brand’s third claim to celebrity status?
  • That’s where this pizza fell short of expectations.
  • While we considered the cheese to be bland, we did notice that there was an excess of it, which made the pizza a little oily.
See also:  What Happens If Frozen Pizza Thawed?

2. DiGiorno Original Rising Crust Pepperoni Pizza

Photo courtesy of Taste of Home Photo courtesy of Taste of Home Score: 5.7/10 ″For a pizza with a thick crust, it’s not very dense.″ DiGiorno Original takes second place in the poll.This delivery-style pizza was our only option with a rising crust, and it far outperformed the majority of the other brands we tried.The thick, chewy crust was immediately noted by the group of taste-testers that were there.Despite the fact that the crust appeared to be doughy and thick, we were pleasantly surprised by how light it actually was.

The only issue was that the crust had a slight sweetness to it, which was not well welcomed by the group.When it comes to the toppings, we thought the cheese, sauce, and pepperoni were all delicious, but we didn’t think there was enough of them to balance out the thicker dough.The addition of a side of marinara for dipping would have made this pizza just perfect!

1. Whole Foods 365 Everyday Value Thin Crust Pepperoni Pizza

Photo courtesy of Taste of Home Photo courtesy of Taste of Home Score: 6.1/10 ″I’d be the face of this pizza,″ says the author.Our favorite pizza is Whole Foods 365 Everyday Value pizza, which ranks first on our list.When this store-brand pie was shown to our panel of tasters, they were taken aback.How could something so generic be so delicious?

(At the very least, they’ve topped a handful of our previous taste tests!See which dill pickle and salsa brands were the most popular among our testers.) What made this pizza stand out from the rest?It has the proper amount of seasoning.

  • The sauce was made by blending oregano, garlic, and basil together.
  • It was said by one of our tasters that ″there’s a lot more going on here than pepperoni.″ However, it was the enticing crust of this pizza that propelled it to the top of the rankings.
  • With a crispy crust that was golden in color and somewhat thicker than a typical thin crust, the pizza crust tasted as if it had been drizzled with garlic butter.
  • This brought a new depth to a pizza that was already bursting with flavor.
  • There were no leftovers when it came to this particular one.
  • To summarize, here are our rankings, starting with our faves and working our way down: Whole Foods 365 Everyday Value, DiGiorno, Screamin’ Sicilian, Red Baron, Tombstone, Jack’s, and California Pizza Kitchen (in alphabetical order).

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The Takeaways

Pizzas are unpredictable

Everyone in the room was taken aback when we learned the outcome of the blind taste test.Is there a premium brand at the bottom of the list?Is it possible to have a store brand at the top?What if you had classic, affordable, and choice brands all jumbled together in the middle?

There was no relationship between taste and either price or brand familiarity in this study.While this makes for an uncertain pizza-buying experience, it also serves as a reminder that we are here to help!

It’s all about the ratio

One element of judging criterion grew increasingly important as the number of pizzas entered the competition: the ratio of dough to sauce to cheese to toppings.For our taste testers, the too-thin crust on our lowest-scoring pizzas was a major deterrent to eating them.What kind of cracker could possibly sustain all of the other ingredients?And when it came to DiGiorno, our runner-up, the lack of cheese and sauce was the deciding factor in its elimination from the top spot.

It’s not the real deal

Despite the fact that we discovered some new favorite brands for hectic evenings, we all agreed that none of these pies came up to our aspirations for the ultimate pizza.Whatever way you look at it, a frozen pizza is still a frozen pizza–it will never have the flavor of a delivery pizza.And it surely won’t taste as nice as one of these 33 deliciously handmade alternatives.To make your frozen pizza even more delicious, add some of the best frozen meatballs you can buy in supermarkets to the toppings.

We tested 4 major frozen pizza brands to see which was worth your money

  • As previously stated, we evaluated four national brands of frozen cheese pizza
  • the competitors were Tombstone, DiGiorno, Red Baron, and Freschetta.
  • When it comes to pizza, DiGiorno was the best, but Tombstone came in second place if you prefer a more affordable option with a crispy thin crust.

There are a variety of frozen pizzas available at most grocery stores, but which one should you select when you’re craving a slice?The experiment was part of an ongoing series dubbed INSIDER Test Kitchen (before, we conducted ground-breaking chocolate chip cookie studies), in which we tested national frozen pizza brands to see which ones were worth your money.We purchased four different brands: Tombstone, DiGiorno, Red Baron, and Freschetta, to name a few examples.

First up: Tombstone

In comparison to the other brands, Tombstone’s packaging was the most simplistic.To distinguish itself from its competitors, Tombstone’s pizza arrived wrapped in plastic and then placed in a box, with nothing but plastic and a round piece of cardboard beneath the pizza.We enjoy the fact that the packing is kept to a minimum (yay environment).We baked the cheesecake according to the directions and waited for the cheesy delight to come out.

Baking instructions: 

Remove pizza from overwrap and cardboard and place it in the oven at 400 degrees.- Place the pizza immediately on the middle oven rack.- – Preheat the oven to 400°F and bake the pizza for 14-16 minutes.The Tombstone ‘za appeared to be ready to go after around 14 minutes.Even though the cheese had melted and the crust was a pleasing shade of golden brown, there was one unforeseen flaw: the pizza had curled upwards on three sides, for no apparent reason.

The flavor of the pizza was unaffected by this, and once it was sliced into slices, the pizza re-formed into a flawlessly flat sheet of pizza dough.However, it was a strange side effect of the baking process, and we believe that future Tombstone customers should be warned that this may occur (lest you believe that your oven is suddenly performing pizza voodoo or that your cooking skills are so rudimentary that even a frozen pizza will not behave itself under your supervision).Fresh-baked pizza with gooey cheese that was stringy and dripping was just what I had been looking for.Its ″original″ pizza had a combination of five cheeses: mozzarella, cheddar, Parmesan, asiago, and Romano, all of which were available at Tombstone.This traditional cheese mix performed admirably on the pizza, offering the perfect melting texture as well as a strong cheese flavor without being overpowering.

  1. Because of the thinness of the crust, it was quite crispy and provided a lot of pleasant crunching (imagine audible chewing noises), yet its crispiness resulted in it being a little on the dry side.

Next up: DiGiorno

The DiGiorno pizza arrived in plastic wrap in a box, and it had just four cheeses rather than the usual five. Although the cheeses in the mix were not identified on the front of the box, the contents on the back of the box included mozzarella, Parmesan, Asiago, and Romano cheeses (so everything Tombstone had except for the cheddar).

Baking instructions: 

Remove pizza from its freshness wrap and cardboard and place it on a baking sheet at 400 degrees.- Place the pizza immediately on the middle oven rack.- – Preheat the oven at 19 to 22 degrees.This restaurant’s rising crust stood up to its billing – the golden borders were puffed up and coated with slightly scorched cheese (which, as we all know, is the secret to wonderful slices of pizza, grilled cheese sandwiches, and mac ‘n cheese).Really, anything that has cheese and carbohydrates will suffice).

While the crust on this pizza was crisp and crunchy, the middle remained fluffy and soft, despite the fact that it was somewhat thick.Each of the four cheeses had melted to the perfect consistency, and the sauce was just the right amount of sweet and tangy.

Next pizza: Red Baron

Despite the fact that the Red Baron was another four-cheese pizza, this one had a combination of mozzarella, cheddar, provolone, and Parmesan cheeses. It had a thin crust, comparable to that of the Tombstone. We threw it in the oven and waited for it to cook.

Baking instructions: 

Despite the fact that the Red Baron was another four-cheese pizza, this one featured a combination of mozzarella, cheddar, provolone, and Parmesan cheeses. This crust was identical to that of the Tombstone in terms of thickness and thickness of the crust. As we waited, we put the dish in the oven.

Final pizza: Freschetta

For the second time, Freschetta promised a ″medley″ of four cheeses, this time consisting of mozzarella, white cheddar, provolone, and Parmesan.On top of the dish, there was definitely some kind of herb component, which was most likely oregano and/or parsley.However, unlike its companion pizzas, this one was intended to be baked in the oven on a pizza pan or a sheet pan instead of on a baking sheet.

Baking instructions: 

Heat oven to 400°F.Place pizza directly on the middle rack of a pizza pan and bake for 19 to 23 minutes, depending on how thick you want your pizza.The Freschetta cheese pizza, which was similar to the DiGiorno pizza, was extremely doughy and had a thick crust.However, there was something about this particular cheese combination that made the whole pie less gooey.We also didn’t like for the herbs that were added and the acidic red sauce, which made the dish taste more false and overly manufactured than it should have.


Among the frozen pizzas we tried, DiGiorno was by far the best-tasting, with the most gratifying cheesiness and overall taste.DiGiorno was the clear winner.What do you mean, pie?Here’s the thing: no frozen pizza can ever compare to the taste of a freshly baked New York slice or the convenience of ordering delivery from your favorite pizzeria.However, DiGiorno hits all of the most crucial notes when it comes to making a pizza.

It’s doughy, which makes it more filling, and it’s made with a better cheese mix in a large enough quantity to ensure that you receive a huge melty slice of pizza every time you slice into it.In addition, all of the additional cheese that was cooked onto the sides of the crust was really delicious.Tombstone came in second, but it’s a very different pizza-eating experience than the others.Because of the incredibly thin crust, it was crispy while also being less satisfying if you were seeking for a full dinner.However, the flavor and cheese factor were both excellent.

  1. Freschetta finished in third place.
  2. We didn’t care for the flavor as much as we enjoyed the dough, but we did appreciate how doughy it was and the extra effort of herbs (even if they tasted a little artificial).
  3. Because of the ambiguous cook time and the incredibly thin crust that lacked the cheese component, we couldn’t recommend this pizza to anyone.
  4. We apologize for any inconvenience.
  5. When it comes to picking up frozen pizzas for a party or simply searching for a quick and (ch)easy supper, trust us and choose DiGiorno Pizza.
  6. While it isn’t quite delivery, it isn’t exactly frozen disappointment packaged in a box either.

Survey Reveals America’s Least Popular Pizza Toppings

  • Anchovies were ranked as the least preferred pizza topping by 61 percent of those who took part in a YouGov study on the subject. According to a YouGov study, 61 percent of respondents indicated anchovies are their least favorite pizza topping, followed by eggplant, artichokes, broccoli, and pineapple.
  • Thin crust pizza is the preferred choice of 31% of Americans, whereas deep dish pizza is the preferred choice of just 18%.

Related: Pears compete with pineapples for the title of the most contentious yet delectable pizza topping.According to a recent poll by YouGov, anchovies aren’t among the most preferred pizza toppings when it comes to topping a pizza slice.YouGov conducted a study of more than 6,100 respondents in the United States to determine which pizza toppings were the most and least popular.Pepperoni took first place in the area of preferred toppings, with 64 percent of respondents giving it their unanimous approval.According to the results of the poll, when asked which toppings they disliked the most, 61 percent said anchovies.

Sausage (56 percent), mushrooms (54 percent), additional cheese (52%), and onions (48 percent) were the most popular pizza toppings, followed by pepperoni (48 percent).When it comes to the least popular toppings, eggplant finished in second place behind anchovies with 52 percent of the vote, followed by artichokes (44 percent), broccoli (39 percent), and pineapple (28 percent) (35 percent).Pickle-topped pizzas are a hit among pizza enthusiasts, as previously reported.Pineapple on pizza is a favorite topping for around a quarter of those who answered the survey questions.In a close race, thin crust emerged victorious as the favored form of pizza crust among Americans, with 31 percent stating that it is their preferred style.

  1. Regular crust pizza is preferred by 29% of respondents, while deep-dish pizza is preferred by 18% of respondents.
  2. Thin crust is preferred by those in the Midwest (34 percent) and the West (32%), whereas standard crust is preferred by people in the northeast (34 percent).
  3. Thin crust and standard crust are tied for first place in the South, with both receiving 29 percent of the vote.


When DiGiorno introduced the first rising-crust pizza in 1996, it changed the face of frozen pizza forever.The company has since been synonymous with the phrase ″It’s not delivery, it’s DiGiorno.″ DiGiorno, the undisputed leader in the frozen pizza sector in the United States, brings you the fresh-baked flavor of freshly baked pizza in the comfort of your own home, without the bother or expense of takeout or delivery.Every DiGiorno pizza is made with either a soft, delectable Rising Crust or a thin, crispy crust, so you can get exactly what you want.Each is topped with juicy, mouth-watering ingredients like as crisp veggies, savor