DiGiorno, on their tremendously high horse, decided they were too good for thin crust, so I went with a new crust they just release: croissant. Look at that photo, doesn’t it look like an absolute beast? If only the finished product didn’t look like someone dropped a peanut butter and jelly sandwich on an escalator. The crust is thick enough that the act of cutting the pizza just strips all the cheese and toppings off and crams them into the crust. Also, I read somewhere (in my expansive pizza research) that people recommend cutting it the moment it comes out of the oven. I find the opposite to be true, at least for frozen pizzas. But I did it right away with this pizza, and I regret it.

Pros:

• The crust was decent. The sauce is bland, but bland is better than the shit I’ve had.

Cons:

• The crust was toooo much. (-1 point)

• The sauce is bland. Bland, I say! (-1 point)

• The cheese is gravely underutilized, it needs two to three times more cheese. (-1 point)

• Some slices had upwards of 2 pepperonae. That’s terrible. (-1 point)

6/10