- Let's do something different, not DiGiorno.
Now I know that thing did not open up like that.
(upbeat music)
- My name is Rudy King, AKA Ru,
and I'm originally from Brooklyn, New York, Flatbush
- Hey, my name is Davida D.
and I'm from Brooklyn, New York Bed-Stuy, do or die.
- My name is Michael Houston and from Brooklyn, New York.
- Hey, what's up guys?
My name is Drew I'm from Jersey.
Today, we are trying frozen pizzas.
What describes a good pizza?
A good pizza is foldable.
- The cheese gotta stick right to the dough
with the tomato sauce.
The tomato sauce got to have a oregano, salt.
- That sauce should not be sugary, that's gross.
- A good slice of pizza the way you would know
is if that plate is greasy at the bottom,
that oil, that olive oil, all the marinara sauce
and seasonings dripped through that paper plate.
That's a good slice about to go inside your mouth.
- Let's try this pizza.
(upbeat music)
- [Producer] Any attributes that jump out to you?
- Burn.
- Oh, okay, I recognize this one.
- The cheese looks very interesting,
it doesn't look level at all.
- I like the crust ratio, that's a solid crust ratio.
- It smells like a 99 cent slice of pizza.
- Yeah, no.
It's barren all right.
- Whatever slice this is, don't get it y'all.
It's chewy like bubblegum.
- It's a pretty good slice of pizza.
Like it does the job, you know?
- I mean the first bite was good.
Then afterwards, when it started like
dissolving in my mouth,
it just started becoming like very soggy.
- It's chewy, it got no seasoning
and it tastes like a burnt grilled cheese.
That's what it tastes like if y'all wanna know.
- That's not pizza.
Look, you're not supposed to do that.
It's like play doh almost.
Good pizza, the crust you hear. (crust crunches)
Hear the back of the crust cracking.
- From a scale of one to 10.
I'm going to give this pizza at six.
You would still pass the class technically,
but it's not like you're not getting a scholarship.
Nobody's checking for you.
- I would give this a three.
So if you're still in college
and you're high, this will pass.
- So from a scale of one to 10,
I rate this a two simply because the dough was very chewy.
It's not too great.
- This is a one, it's edible,
but it's no seasoning, no sauce, no cheese, no nada.
(upbeat music)
- I believe this is DiGiorno.
Especially the way with the pepperoni and the crust.
It's just, it's very branded.
It looks all the same.
- The pizza looks thick, I'm a big crust guy.
People don't like crust, I love a good crust.
And a lot of times with frozen pizza is always thin
or like soft or weird looking.
So I'm glad this pizza has like some thickness to it.
- Now, usually I don't do this, but this pepperoni,
she looking crispy, so I got to try this.
- DiGiorno of coming in clutch with the ghetto pizza.
- It smells like a pizza, it looks like a pizza.
Let's see what it tastes like.
- I dunno why I do that, it's hot.
But an African-American urge to bit in something
while it's hot is that we know it's gonna be hot,
we bite into it just like this, it's still hot right.
(Michael exhales)
We be cooling it down while it's in our mouth
instead of just blown up the first.
- Yeah this here pizza, this pizza good.
- The only thing is that, like I said,
the crust is like meh, I've always liked DiGiornos, so.
- Like low key is not bad.
Again, it's like really doughy.
I think if there was a little bit more sauce, cheese
I know it was hard with frozen pizza,
but like the crust is so good and so thick.
And so like, overwhelming,
it's like you got all this crust
and then this much sauce and pizza.
- The pepperoni is still crispy.
The cheese ain't cheesy, like pulling out,
like you would like it to be,
but the flavor is good and it's a little greasy.
- So I'm going to rate this five, right in the middle again.
- I'll rate the DiGiorno a eight.
- I give this a 6.5, it's not bad.
- I give it about a 7.5,
'cause it's close to an eight,
but I just needed a little bit more cheese
so it can get that full eight all the way.
- The DiGiorno is black Friday, it's number one.
(upbeat music)
- Do I have to eat this? (laughs)
- It looks kind of like,
I would find this slice in like a pizzeria.
- Look like a Buddhist Caesar's.
- What does it smell like?
It don't smell like pizza, it smell like spaghetti.
So it's close to the Italian family.
So we going to try it anyway.
(upbeat music)
- It tastes like cardboard
with a slather of cheese and no tomato sauce.
- This crust is bad. It's like that chewy crust.
- This pasta sauce is good.
I mean, it's skimpy.
- Dang, I wanted to like this pizza bad,
I was rooting for it.
- On a scale of one to 10, would I give this pizza?
I give it a five for trying; it was an E for effort.
- From a scale of one to 10. It's like a five.
- I give it a three.
The only thing is making it a three is the pasta sauce.
- I'll give this like a negative one.
- [Producer] That was Amy's Organic pizza.
- (laughs) Okay.
Organically nasty.
(upbeat music)
- Okay. (laughs)
- First of all, where's the tomato sauce?
- Now we're stepping into the healthy department.
You know how I know? I see the pesto, no marinara.
- It's giving very West Coast.
- LA pizza for real, the crust looks good though.
I'm not gonna lie.
- I'll try it.
(upbeat music)
- It's kind of good and I'm mad.
- I was going like the healthy route
that a lot of people in LA like to do,
this would be my thing.
- Y'all might be eating right healthy people.
- Well it don't even taste like,
it tastes like really good garlic bread
but it's really good.
But it tastes like really good garlic bread.
I shouldn't even compare this to the pizza.
'Cause I played unfair to the other pizzas.
- The slice is greasy, I love that.
As I keep moving it, you'll see the grease coming
on this cardboard plate right here.
But it's really, really good.
- I had grease on my face now, okay.
This piece is just making me look bad on the internet.
This is how good that pizza is, okay.
- I would give it a five average
because I'm thinking about our healthy eaters
out here in LA.
- From a scale of one to 10,
yeah, I'm giving this eight, this is good.
They knock it out the park.
- This is 8.5, it's something about this cheese
and this pesto that is amazing.
- But this is the one where it's like,
let's do something different.
Not that drum. (record scratches)
Now I know that thing did not open up like that.
The dough don't even adhere together, like what?
Yeah, man, I'm gonna give it a one just for that purpose.
Would you like to read?
(upbeat music)
So my favorite was the Trader Joe's pesto garlic.
I'm always biased against pesto garlic.
- That DiGoirno's, y'all know I know how not to say it.
That DiGoirno, that was everything, that one went to me.
- Of course my favorite was DiGiorno
because I'm more used to that.
And it's the closest thing I used to eat too
when I'm not home in New York.
- The pizzas were good.
Nothing beats like a New Jersey slice,
but that Trader Joe's frozen pesto pizza,
garlic bread situation, that was the next best thing.
- It just goes back to, if you want to get some good pizzas,
please go back to East Coast.
(upbeat music)