DiGiorno, known for its iconic slogan “It’s not delivery,” has launched a new product line aimed at replicating restaurant-quality pizza from the comfort of your home. The brand’s latest offering features an innovative wood-fired style crust designed to provide a chewy, airy texture with a light char.
This new line includes four distinct flavors, priced at approximately $6.49 per pizza. The varieties are:
Four Cheese: A blend of mozzarella, Romano, Asiago, and Parmesan.
Italian Meat Trio: Topped with pepperoni, salami, and Italian sausage.
Premium Pepperoni: A classic pepperoni favorite.
Supreme: Includes pepperoni, sausage, onions, and a mix of green, yellow, and red peppers.
DiGiorno aims to bring the dining experience of a restaurant pizza to your kitchen. The wood-fired crust, which is the centerpiece of this product, is crafted to provide the ideal balance of texture, combining a crisp outer layer with a soft, pillowy interior.
Initial taste tests have shown that the new line is a significant improvement over many other frozen pizzas. While it may not fully match restaurant quality, it stands out among most frozen options, surpassing even other DiGiorno varieties. The standout flavor was the Italian Meat Trio, which distinguished itself by being less greasy and more balanced than other meat-heavy frozen pizzas.
Baking the pizza directly on the oven rack helps achieve the desired texture—crispy on the outside and soft inside. Though some may feel the toppings could be more generous, the crust is undoubtedly the star of the show. For those who prioritize texture and a quality crust, this new DiGiorno line offers a strong contender in the frozen pizza market.
Kimberly Holowiak, Senior Brand Manager at DiGiorno, explained the innovation behind the new product: “This new crust offers everything people love about wood-fired pizza—the crisp, the chew, the char—all without ever leaving the house or using a pizza oven,” she said. “This new pizza is yet another example of how we’re pushing the frozen category and meeting people’s dynamic tastes.”
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