We just tried the Motor City Supreme deep dish pizza, did it in a well-pre heated oven at 440 degrees for 18 minutes. My wife and I agreed this is probably the best frozen pizza we ever had. The high temp really browned it up good. We normally get what pizza we eat from one of two local pizzarias, so this Motor City pizza was a shock how good it was.

Cooking exactly same pizza as I read this but pulled it out after five mins and upped temp based on your post. Will edit this and post tomorrow am.

Funny story at Walmart about a group discussion at the pizza freezer.

Watch this space........

WRT MC Pizza:

What to avoid, if possible, is their double pepperoni selection.

Yes, it’s good but waaaay too delisioso, arterial-clogging, reflux-inducing, gallbladder popping, slip-slidingly-satisfying, grease-bombing, comatose-inducing obituary prep that comes with no extra charge.

If not unavoidable, keep some sublingual nitro tablets next to the salt shaker.

I used to get this subscription.

Another point of view

https://www.bonappetit.com/story/best-frozen-pizza?srsltid=AfmBOop1cPbPtdIUNLvozSyUrjLnCy7v9rRL Cbxu8kTx-SfidO8PfrmK

I had lunch today at an Italian bar and grille. They specialize in pizzas, but they also make their own special type of Stromboli's.
I ordered the House Special Stromboli and it took 20 minutes to bake it.

I ate all I could and took over half home.
It was amazing.....I'll definitely get it again.
It was $14 and the beer was $10

That Yahoo article is typical unresearched, uninformed article from them in the "Hey, let me read some Amazon reviews and write an article".

They do it with automotive content as well. One of my favorites, the Consulier GTP was a poor performer because it had a four cylinder.

I'm anxious to find and try a Motor City pizza. The "deep dish" is problematic, though. Vicki thinks pizza should be more like cheese on a soda cracker. If I got a deep dish pizza, I would have to eat it all myself.

^^^ If you have a Meijer in your area....they carry them.

5 best frozen pizza's.....

https://www.yahoo.com/shopping/home/kitchen/article/sales-of-frozen-pizza-are-surging--here-are-the-5-best-according-to-our-tests-194034755.html

.

I've seen the Motor City in market but didn't give it much thought preferring the OPs Red Baron. And only have 2-3 frozen pizzas a year when the craving arises. But with all the talk in this thread about them, picked up the pepperoni double pack at Costco last night. One is $9.99 at the market but 2 for $12.99 at Costco can't be beat.

Did my standard move pepperoni over for onion, pepper, black olive but forgot those. Went on the high side of of 425ºF for 24 minutes total with convection bake and then 1 minute broil.

EVOO and red pepper flakes after taking several original bites.

Ice cold Mexican Coke with freezered glass.

It was good. Would I buy it again? Only to experiment with different cooking methods mostly to get the bottom crispier. I suspect that my top burner only oven doesn't get the bottom crisp, convection or otherwise. It was well browned but softish. Putting the whole thing on a buttered griddle for a few minutes would help with that I'm sure.

One good thing is one pizza is three meals plus a snack serving.

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http://forums.pelicanparts.com/uploa...1754590803.jpg

^^^
I've baked at least ten of the MC pizza's in the last couple years.
Tried out of the pan, in the pan, diff positions in the oven, on a pizza rock, diff temps and every time the best way was doing exactly as the box said.

There's some coating in that pan that gives it that carmelized effect.
I have not tried extra ingredients with theirs...always thought they did a good job with that.

But it is touchy at the end....leaving it in for two minutes too long results in a dried out/burnt top.

The sliced pepperoni is the best I've ever had on a frozen pizza, that I will say.

I do extra ingredients for 2 pizzas in one and I love massive amounts of pepperoni. So win win.

Yeah, I'd rather have extra pepperoni or sausage than extra cheese any day.

As I commented in the OP, I like to dress the pizzas up. If I could only add one ingredient it would be the tomato paste.
Our regional “best” pizzeria pizza is Marion’s. Their sauce is straight, 100% tomato paste.

How do you apply the tomato paste. Just spread it over the original mozerella then the added toppings??

FWIW I need a thermometer like Shauns. I've done five pizzas in two weeks and only one came out really nice.

I'd been dressing up frozen pizzas so much that there was very little left of the original. So I just bought the pre made bases and added my choices on top of that. But then I thought the best part of a pizza is the fresh dough made base. So I've done a complete 360 and gone back to making the whole thing from scratch.

Bob, I buy tomato paste in the squeeze-out toothpaste tubes. I squirt a few lines on it and smear them around with the back of a spoon.

I've tried many Bob, this one (in the oven) is the best.

Rubbermaid Commercial Products Stainless Steel Monitoring Thermometer, Safe for Inside Oven/Grill/Smoker, 60-580°F Range, Easy to Read Food Thermometer For Food Resturant/Home Cooking

That is an interesting idea. I (me, not recommending you) would try thinning with some high quality Mutti, CEnto, Pomi canned pizza sauce to get a hint of the herbs.

Now I'm sad, always looking for a better frozen pizza for the fam as a easy go to for lunch once in a while, but all of them here in Canada are crap or at least haven't found a good one yet.

None of them listed here are available up north