Chilled supermarket pizzas: the best and worst – taste test — theguardian.com

If you like to cook from scratch, it’s unlikely you eat much pizza. It takes anywhere up to 48 hours to proof the dough, so you can’t rustle one up on a whim. This inconvenience may help explain why, over the past decade, the market in chilled supermarket pizzas has ballooned. Perceived as the thin and crispy connoisseur’s choice, and far preferable to frozen, they have become a staple of Britain’s shopping trolley. But do any of them really rival restaurant quality? We called in the margheritas to find out.

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