INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), WATER, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), TOMATO PASTE, PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, ...

Wisconsin Wisconsin is a frozen pizza kingdom. Leading national selling brands like DiGiorno, Tombstone and Jack's are all made here. And Wisconsinites have a big appetite for frozen 'za.

Nestlé Global DiGiorno frozen pizza brand| Nestlé Global.

Crust (Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Corn Oil, Vital Wheat Gluten, Yeast, Natural Flavor, Sugar, Salt, Non-Fat Dry Milk, Ascorbic Acid), Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Water, Tomato ...

Most pepperonis are made from a mixture of beef and pork. However, they were made from pork initially, but food enthusiasts are also experimenting with other meats like turkey. The cuts used to make pork-only pepperonis are the shoulder and belly, which have high-fat content.

The best thick-crust pizza This pizza was one of the overall favorites in our taste test. Among the only rising-crust pizzas we tested that actually rose, the DiGiorno pizza came out well browned, with a voluminous, puffy crust that was crispy on the bottom and bready but fully cooked throughout.

DiGiorno® is a leader in the frozen pizza category. While pizza is one of the top selling categories in frozen food, it represents just 10% of the pizza market. 25 years ago, DiGiorno took on the 'Delivery Giants' using the famous tagline “It's Not Delivery, It's DiGiorno”.

The leader in frozen pizza, the Nestlé Pizza Division is the maker of America's most popular pizza brands, including DIGIORNO® (the #1 frozen pizza brand), CALIFORNIA PIZZA KITCHEN®, TOMBSTONE® and JACK'S®.

The best thick-crust pizza This pizza was one of the overall favorites in our taste test. Among the only rising-crust pizzas we tested that actually rose, the DiGiorno pizza came out well browned, with a voluminous, puffy crust that was crispy on the bottom and bready but fully cooked throughout.

1. Crank up the heat. Ignore the instructions on your pizza and instead try to emulate the high heat of a brick oven by cranking up the temperature on your oven to its max, often 550 degrees F. This will bring you an ultra-crispy crust and finish baking your dinner even faster.

A History of America's Favorite Pizza Topping. Contrary to popular belief, pepperoni was not invented in Italy. It was actually created by Italian immigrants in New York City in the early 1900s.