I’ve written about Reggio’s before; this one, and competitor Home Run Inn (HRI), were both born in Chicago pizzerias, 40-50 years ago. The companies are still in the restaurant business, and do a good business making frozen pies for regional distribution and nationwide shipping direct to enthusiasts.
I’d venture a guess that these two pies do about the same amount of business, and they certainly get the most freezer face at stores I go to, even tho there must be – what – two dozen frozen pizzas out of the Chicago market?
They look the same, pretty much taste the same, and are usually priced the same, but Reggio’s seems to offer sales more often than HRI.
Both boast of a “butter crust,” and you really can taste it. Both are a hair thicker than traditional Chicago thin (cracker) crust, more like “hand tossed” thickness at most places.
Reggio’s has some good sausage and pepperoni, in fairly ample quantities. The 20 ounce pie is described as “dinner size.”
Ounce for ounce, dollar for dollar, I think Reggio’s has proportionately more cheese than most frozen pies, and it’s quality cheese at that, with good stretch.
If you’re in the city, and want to check out a Reggio’s restaurant, you’ll find them here. Or you can order them online, have them shipped to you, four 20 oz pies, including shipping for less than $80. That’s considerably less than most pizza shipping deals in my experience.
In other words? I like Reggio’s pizzas, and they are in my oven as much as any other brand.
After 14 minutes at 400
Showing the Depth of Cheese ( I added olives)
Reggios Frozen Pizza Review