Chef Rocco DiSpirito recommends Kesté’s frozen Margherita pizza because he likes how simple and balanced it feels.
“A lot of frozen pizzas are overloaded with cheese and sugar-heavy sauce,” DiSpirito says. “Kesté keeps it simple and lets the dough, tomato and mozzarella do the work.”
He says that “the crust has real character, the tomatoes taste like tomatoes and it’s one of the few frozen pizzas that still feels connected to actual Neapolitan-style pizza.”
His biggest recommendation is thoroughly preheating a pizza stone or pizza steel before baking and finishing the pizza under the broiler for extra blistering and caramelization on the cheese and crust.
He also almost always adds olive oil, basil, oregano, chili flakes or Parmigiano-Reggiano after baking.
“My general advice: ignore the exact bake time on the box,” DiSpirito adds. “Frozen pizza gets dramatically better when the crust has real color and crunch.”
