And many seasoned pizza chefs will tell you that the difference-maker often lies in thecrust.
These included three pre-made crusts, two dough balls, and one pre-rolled dough.
For this taste test, I prepared each crust according to the package instructions.
Photo: Shutterstock. Design: Eat This, Not That!
I also considered how easy the crusts were to prepare and work with.
A 14-ounce package cost me $3.99 at Stop & Shop.
It’s about a quarter-inch thick and perfectly uniform.
Photo: Lizzy Briskin, Eat This, Not That!
The crust readily unrolls to be topped.
After baking, the edges become quite crispalmost cracker-likeand golden brown.
The taste:This crust’s crunchy cracker-like texture was its biggest downfall.
Photo: Lizzy Briskin, Eat This, Not That!
It was dry and crumbly.
I found these crusts at Whole Foods for $7.64.
The look:Straight out of the box, the 9-inch crusts are basic-looking.
Photo: Lizzy Briskin, Eat This, Not That!
They’re pale and pock-marked with divots that presumably helped with par-cooking at the factory.
The crusts have a slight indent around the border to mark a half-inch thick edge.
After baking, the crust takes on some nice browning.
Photo: Lizzy Briskin, Eat This, Not That!
Don’t expect any doughy air pockets or satisfying bubbles on this crust.
Rather, it’s uniformly flat and crisp.
The taste:The crust doesn’t taste like chickpeas, if that’s a concern.
Photo: Lizzy Briskin, Eat This, Not That!
In fact, the flavor is quite mildif not slightly bland.
The crust is thin and crisp on the edges but floppy in the center after baking.
I paid $6.19 for this one at my local Star Market.
Photo: Lizzy Briskin, Eat This, Not That!
The look:The un-topped crust is soft, doughy, and flexible.
This crust browned less than the others in the oven and didn’t change much in thickness.
The taste:If you like a thicker, doughier crust, Boboli might be for you.
After baking, the dough stays soft, fluffy, and airy throughout.
It may hold more toppings than thinner pizzas, thanks to its sturdiness and size.
I noticed a chemical-like flavor in the background that I’ve tasted in frozen pizzas before.
I’d guess it’s from one of the preservatives that keep this crust shelf-stable for so long.
This is another gluten-free crust that comes ready to top and bake straight from the box.
A pack of two cost me $11.99 at Stop & Shop.
The look:The Caulipower crust was thinner, paler, and more delicate than the pre-shaped Banza crust.
After baking, the crust became light brown on the edges and crisped up quite a bit.
After baking, the crust developed several round air pockets and the crust edges puffed up beautifully.
The center stayed thin and sturdy, but still chewy and floppy enough to fold.
The taste:The Whole Foods crust has the subtle tang of sourdough.
It’s sturdy and thicker than my winning pick, which makes it a good option for topping lovers.
It was the most affordable product in this entire surveyjust $3.59 at Stop & Shop.
It’s sold frozen or refrigerated and needs to be brought to room temperature before rolling and topping.
