It’s her favorite pizza of the ones she tried. Diane thought there was a good amount of cheese and the sauce was “pretty darn good for a frozen pizza”-simple and not overly seasoned. Our tasters were divided on the quality of the sauce and cheese. Lauren’s partner called it “a solid freezer pizza.” “It’s more substantial than a thin crust pie, but it’s not overly bready,” her 20-year-old son said. The crust impressed deputy editor Diane Umansky and her family. In addition to being very tasty-a little cheesy, garlicky, and salty, plus a strong toasted flavor-the crust browns nicely and is crispy on the outside and tender on the inside. ![]() After the pizza was in the oven for a few minutes, my kitchen was filled with a delicious seasoned bready scent, and my husband and I both thought it smelled just like a pizza parlor. Though Amy’s isn’t my top pick, I would buy it again just for the crust-and for its aroma. You want the crust to be more than a vehicle for the sauce and cheese, and have a distinct flavor of its own. In the Mintel survey, more than 90 percent of pizza buyers said that a good crust is essential to a great pizza. So whether you like your pizza chewy or charred, for this (and all) pizzas, start to check your pie at the minimum recommended cooking time and keep close tabs on it from there. Lauren cooked hers for 20 minutes and said the crust was crisp at the edges and had a nice chew, but the cheese burned in spots and tasted a bit overcooked. I’d give it another minute or so next time. I cooked it for 19 minutes, and although the cheese was melted and the crust was browned at the edges, the crust was slightly doughy in the middle. The recommended cooking time is 18 to 21 minutes. The experience we had cooking this one is a good reminder that ovens vary and different people can get different results even when they use the same temperature. For me, it had the best sauce of all the pizzas we tried. “It’s very peppery and gives the whole pizza a more well-rounded and interesting taste,” Lauren said. “I could taste the various cheeses on the pizza,” said Brian. ![]() Most of us felt the blend of cheeses gave this pizza quite a lot of flavor. It’s quite cheesy, and the cheese goes right to the edges of the crust. The pizza is topped with mozzarella, cheddar, provolone, and Parmesan. “It has the right amount of texture and crispiness,” said Brian Ronholm, food policy director, and it wasn’t at all bland. As it said on the box, the crust wasn’t too thick or too thin. ![]() “Overall, this one exceeded my expectations,” said Lauren Friedman, who heads up CR’s health and food team. You get the distinct taste of crust, sauce, and cheese in each bite. Red Baron is the crowd pleaser, with a balance of flavors and textures that are just right.
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