"I’m here to tell you this is the best frozen pizza known to human kind."

Kat Kinsman, Executive Features Editor, Food & Wine

"This is not a frozen pizza that you settle for because you are tired. This is a frozen pizza that you crave."

Jeff Gordinier, Contributing Editor, Esquire

"One of the BEST frozen pizzas I have had."

Chef Francisco Migoya, Author, Modernist Pizza

"Can frozen pizza’s bad rap be redeemed? This collaboration between chefs Brad Daniels and Brad Kilgore is about to change minds. What began as a pandemic experiment with the latest kitchen tech in Drexel University’s Food Lab has evolved into one of the best frozen pies I’ve eaten. Made from high-quality ingredients and built on a well-fermented Roman- style cushion of dough, it finishes with a Detroit-style frico of tangy cheese around the edges. One key: a unique cardboard baking pan with windows cut out — the "Freak Frame" — that allows thebottom to crisp."

Craig LaBan, Restaurant Critic, Philadelphia Inquirer

Chef Daniel Boulud, home for lunch...