It’s okay. If you like thicker pizzas with a fairly dry crust you’ll probably like it, but it’s not really for me. When I’m going for a thicker crust I’d prefer something softer like a Freschetta rising crust pizza.
It’s not bad, but honestly Red Baron’s Brick Oven crust is just so much better, and the toppings on this were quite limited compared with what you might get from a proper supreme pizza elsewhere, with really just some mushy peppers and a tiny bit of pepperoni. It’s fine but they have better.
I’ve always liked stuffed crust pizzas, and Red Baron has always been one of my favorite frozen pizza brands. I was happy to see they just launched a stuffed crust option!
This is a pretty good pizza overall. The shape is a bit different, it’s a rectangular pizza with the cheese-stuffed parts on the longer sides. It has a soft, fairly thin crust, that’s a bit flour-y but not bad. The stuffed crust part is decent, but not at the same level as a Pizza Hut stuffed crust, which I still consider the best option for stuffed crust.
I would recommend trying this one, but I think I still prefer the Red Baron Brick Oven crust pepperoni over this. I’ll likely buy them every now and then, but if you really want an excellent stuffed crust pizza, Pizza Hut is where it’s at.
Similar to the rather good Great Value Mini Deep Dish, this is a mini deep-dish pizza that’s really good too! I very slightly burned this one, but it’s still great. They have a noticeably higher quality taste compared to the Great Value mini pizzas, and I really like them!
I don’t typically choose these over the Great Value option as they are more expensive per pizza (and only come in 2-packs instead of the 4-packs that the Great Value ones come in), but they are a bit better. My main reason to pick them is if the GV ones are out of stock, which is happening a lot lately for whatever reason.
This one’s super similar to the Thin & Crispy Pepperoni I posted a few years ago. As usual, Red Baron makes an excellent pizza. If you’re into the thin crusts, this is a great choice.
I generally prefer thicker crusts, and Red Baron’s Brick Oven crust is definitely my first choice from them, but this one along with their classic crust are still great options.
Not much to say, really. It’s a good pizza.
Red Baron pretty much always makes a good pizza. This one is no exception.
The thin crust has a very similar flavor and feel to the Red Baron Classic Crust pizza, and the toppings match it just about perfectly. If you’re in the mood for a thin crust pizza and like the Red Baron flavor, this is a great option.
Compared with something like the California Pizza Kitchen Signature Pepperoni pizza, Red Baron’s feels a bit plain, but since I’ve had a hard time finding CPK’s Pepperoni lately, this is good enough.
With the possible exception of the Little Caesar’s Hot-and-Ready pizza, the Red Baron Classic Crust is probably the food I’ve had more of than anything else in my life. Red Baron never disappoints with a good selection of quality frozen pizzas.
This one is just as good as always, with the perfect amount of sauce, cheese, and pepperoni.
We went to Pizza Pie Cafe in Highland, UT again today. We tried to go yesterday, but it was unusually crowded, so we got Popeye’s instead. Good chicken. PPC’s current pizza of the month is a brownie-type-thing that’s not too bad. Last month’s was a really Valentine’s-themed good sugar cookie. Likely my favorite food at Pizza Pie Cafe are the cheese sticks. Today’s were all right, but not great. The amount of cheese has to be just right for them to really be amazing, and there was a noticeable lack of cheese on the cheese sticks this time around.
Dinner was a Red Baron brick oven crust three-meat pizza again. These are really incredibly good. I don’t know what they do to the brick oven crusts, but they have so much flavor… it’s really a great pizza. It had an unusually large amount of ham this time, but it was still really good.
This post was incredibly rambly. I think I need more sleep. Probably more pizza too.
It had been a while since I’d tried the Red Baron Classic Crust, so I decided to bake one. I ran into the same issue I’ve often had, where the crust doesn’t bake quite as quickly as the ingredients. I baked it on a pan, rather than on the rack as the directions recommend, but didn’t expect it to go as poorly as it did. The crust was still very doughy on the bottom when it was baked just about right on the top.
I’d recommend actually baking the Classic Crust pizzas right on the rack to avoid that issue, as it’s one I’ve run in to quite a lot. When it’s baked right, it’s a really good pizza. Baked wrong, it’s terrible.
I’m trying Red Baron’s Brick Oven crust Meat Trio pizza. It’s pretty good! Sometimes the variety of meats is a nice change from just pepperoni.