Not the biggest fan of French Bread style pizza (don’t really like the crunchy croutons like garlic bread crust underneath and on the sides), but the flavor was amazing. Not really surprised because Stouffers makes the best frozen lasagna money can buy.

Rating: 9/10

Note: The box says 24 minutes but I had it in for 23 and got a tad overcooked (just certain parts and hardly noticeable)

Hands down the best frozen pizza in my opinion. Drop what your favorite frozen pizzas brands are

So I posted something in here last week that for whatever reason ended up getting 2 million views. I still have absolutely no idea how or why lol

A few people saw the UNO pizza in the background and asked if I’d tried it. It dawned on me that I actually hadn’t, so I figured I’d give it a shot this weekend.

Some context: I’m not a Chicago-style deep dish guy. If I’m getting deep dish, I’m going Detroit style. Jet’s is my favorite pizza in general, and Motor City is my favorite frozen deep dish. I honestly don’t understand how someone could prefer Chicago style over Detroit style, but… to each their own. In the spirit of trying new things, I gave UNO a shot.

Cookin’

One thing I’m definitely not a fan of is how long these things take to cook. I know that’s probably just the nature of Chicago deep dish, but this took me about 53 minutes total.

The instructions say 375, but for the final 10 minutes I bumped it up to 385, then finished it with about a 2-minute broil. I did that because the last frozen Chicago-style deep dish I tried came out with an undercooked bottom and a soup-like interior. This time around, it worked perfectly.

The bottom held together really well and I could actually cut it into normal slices and pick them up like regular pizza, which I wasn’t expecting.

Also want to note I topped it with Parmesan, red pepper flakes, and Tony Chachere’s. I do this on basically every pizza I eat.

The pizza itself

The crust was solid. Slightly buttery, dense, a little flaky. Basically exactly what I’d expect or want from a Chicago-style deep dish crust. There also wasn’t some massive amount of crust taking over every bite, which I appreciated.

The sauce was very good. There’s obviously a lot of it because it’s Chicago deep dish, but it was thick rather than watery. It had some sweetness to it and tasted pretty high quality. I’m definitely not a culinary expert who can describe every little flavor note, but it tasted much closer to restaurant pizza sauce than cheap frozen pizza sauce.

There was also a ton of cheese. It held together really well, had a nice cheese pull, and wasn’t overly liquidy or greasy.

My biggest complaint was probably the pepperoni. Visually, I could see that I was eating a pepperoni pizza, but flavor-wise I could barely tell it was there. Not sure if the pepperoni was just too thin, not particularly flavorful, or if it just got literally lost in the sauce. I like cheese pizza anyway, so it didn’t ruin anything for me, but I definitely would’ve liked more pepp.

Overall

I’ve finished 3/4 slices, which is a lot, but this was the first thing I’ve eaten all day and I was starving.

Now that I’ve had a few minutes to process my decisions, I’m kind of wishing I stopped at two. I’ll probably fully realize the consequences of my actions tomorrow. Going to be a long week at the gym shedding these calories.

Overall, I was really surprised. The last Chicago-style frozen deep dish I had was so bad that it basically turned me off from trying another. This was a night and day difference.

If you already like Chicago-style deep dish, I’d imagine you’re going to like this. Even as someone who strongly prefers Detroit style, I thought UNO did a really solid job.

I think the key was giving it a little extra heat toward the end and finishing it with a quick broil. At least with mine, it gave me exactly what I wanted. A firm undercarriage, and everything fully cooked inside. Minimum liquid-ness.

Still taking Detroit Style/Motor City Deep Dish over it every day of the week, but it was a solid pie nonetheless.

Stay cheesy my friends.

They are my two favorite, followed by Red Baron, which is the GOAT of cheap pizza.

Added more pepperoni because they only give you like 9 and then like 47 sausages but this was always a good solid frozen pizza 8.5/10

Saw a post about this a week ago and holy heck its good 10/10

Pizza was $4.20 and the bag of Hormel was about tree fiddy. I used about a third of the bag, ~30 slices. Taste was excellent, but baking was dodgy. One of the pepp slices made a jump over the side, but that's why we have the heavy duty foil lining in our ovens, right? If I do this again, I'll probably use a baking sheet and more pepperoni.