My Quest for the Ultimate Frozen Pizza Continues

As a former chef and a perpetual seeker of life’s simple joys, my pursuit of the best frozen pizza is a never-ending journey. You know, the kind of quest where every new discovery feels like finding a hidden gem. Recently, the buzz around the Digiorno Wood Fired Style Crust Italian Meat Trio Pizza caught my ear. “Wood Fired Style Crust Italian Meat Trio Pizza”, try saying that three times fast after a long day!

I snagged one from Woodman’s, a familiar hunting ground for my weekly staples, and headed home. The promise of something “new” from Digiorno, a brand I’ve known for ages, always piques my interest. Would this new offering live up to the hype, or simply be another fleeting flavor memory? I was about to find out.

First Impressions & Marketing Hype

The box itself is fairly unassuming. Beyond the classic “It’s Not Delivery. It’s Digiorno” slogan, there’s a subtle yellow “New” note and a confident semi-circle proclaiming “Perfectly Crisp Crust.” That last bit really caught my eye. As someone who appreciates a good crust – it’s the foundation, after all – I was intrigued.

What struck me immediately upon unboxing was that the pizza comes loose in a plastic bag, not the usual shrink-wrapped plastic and cardboard disc. This felt a bit different, and I’ll admit, my chef’s brain noted the dock marks on the crust. Typically, dock marks can sometimes signal a less flavorful, perhaps even tough, crust. But, knowing it was parbaked, I held out hope. Fingers crossed indeed!

The Bake & Preparation Process

My oven preheated quickly to 400 degrees Fahrenheit, which, surprisingly, is one of the lowest temperatures I’ve encountered for a frozen pizza. A welcome change for sure.

Before it hit the heat, I did a little culinary intervention. The toppings, bless their hearts, seemed to have taken a ride and congregated on one half of the pizza. A quick, gentle spread with a paring knife, and the thin slices of pepperoni, small nibbles of Italian sausage, and thick matchsticks of salami were more democratically distributed. The box cover, to its credit, is an accurate depiction of the topping amount, just not necessarily their initial placement. There was also a decent amount of mozzarella and a very thin coating of tomato sauce, I mean, really thin.

The directions suggested a 16-minute cook time, but my oven, as ovens often do, required a little more persuasion. After 18½ minutes, it achieved that pleasing golden brown shown on the box. The aroma filling my kitchen was exactly what a pizza should smell like – warm, savory, and inviting. The cheese was melted uniformly with a nice amount of color, and at that moment, the crust looked perfectly crisp and firm. It was looking like a winner!

The Taste Test: A Detailed Breakdown

Cutting into the pizza with a knife produced a wonderfully satisfying crunchy resistance. So far, this Digiorno pizza was showing real promise.

But then, a moment of weakness, and a lesson learned. I let the pizza cool a bit while I grabbed a beverage. Big mistake. By the time I returned to my slices on the cutting board, that beautiful, crisp crust had softened. What?! The steam, trapped beneath, had worked its magic, and the very thing I was most excited to experience was gone. Bummer. It still had a decent chew, which was something, but my dreams of that “perfectly crisp crust” were momentarily dashed.

Now, let’s talk toppings. They’re genuinely decent. The Italian sausage had good texture and a mild, authentic “Italian” flavor. The pepperoni, a mix of pork, chicken, and beef, offered a mild spicy kick and a satisfying crispness. The salami had a nice chew and a subtly spicier flavor profile. The tomato sauce was almost nonexistent, a mere whisper, but what little I found had a tangy tomato flavor that complemented the meats. And the mozzarella cheese? It had a great pull to it, exactly what you want from a good pizza cheese.

Overall Verdict & Recommendation

Despite the crust’s fleeting crispness, this Digiorno Wood Fired Style Crust Italian Meat Trio Pizza is, overall, a winner for the price. It’s a solid, crowd-pleasing pizza that I believe most people would enjoy. It’s got good flavor, decent toppings, and that classic “pizza night” feel.

My key takeaway, and a piece of advice I’ll be following next time, is to use a wire rack after cutting. I think that will allow the steam to dissipate and keep that crust crisp for longer. It’s a small tweak that could make a big difference. If you’re looking for a tasty, convenient frozen pizza, I would definitely recommend giving this one a try.

What’s Your Go-To Frozen Pizza?

Meta Description: Kevin, a former chef, reviews the new Digiorno Wood Fired Style Crust Italian Meat Trio Pizza. Discover if this frozen pizza lives up to its “perfectly crisp crust” claim in this honest take. Find out more on things-i-enjoy.com.