What's the worst kind of pizza

«Kassensturz» tasting - ready-made pizzas are not very enjoyable

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In the “Kassensturz” tasting, more than half of the ready-made pizzas of the Prosciutto variety fail.

The criticism of the test jury is tough: too little ham, biscuits instead of pizza dough, dominant taste of pesto or risk of confusion with a cheese slice. Out of twelve prosciutto pizzas in the “Kassensturz” tasting, the experts rated seven as “unsatisfactory”.

Correction:

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In the TV report on the ready-made pizza test, it was incorrectly mentioned that the pizza "Anna’s Best" had been bought at the Coop. It is of course a product from the Migros range. We apologize for the mistake.

Among the “unsatisfactory” is the frozen pizza “Ristorante” from the Dr. Oetker with a mark of 3.3: The dough is too dry and the ham “piles”, according to the jury. Dr. Oetker writes that this assessment does not reflect the taste of the majority. Ristorante is the top-selling pizza prosciutto in Switzerland.

Test table

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You can find the detailed test results here.

Even worse than Dr. Oetker only cut off Bio Natur Plus from Manor. “It tasted more like cheese slices than pizza,” says Walter Rüegg, who offers pizza courses. The taste is unsatisfactory, the pizza is tough and doughy. The jury only gave a grade of 2.7 for the most expensive pizza in the test. Manor writes that the pizza has been checked. If prepared correctly, it tastes perfect.

The dough decides (almost) everything

Also not convincing: The Pizza Prosciutto Mmmh from Denner (3.5), the Chef-Select-Pizza with ham from Lidl (3.6), Anna's Best Mini-Prosciutto (3.6) and the frozen pizzas Prosciutto from Volg (3 , 6) and from M-Budget (3.8). All of these pizzas are “unsatisfactory” in terms of both taste and consistency of the dough, the two most important criteria.

The jury

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  • Samuel Widmer. Chef, “The Restaurant”, Dolder Grand Zurich
  • Walter Rüegg, Pizza School Waltis Gourmet Workshop
  • Andrea Werth, member of the national chef team and cook in the starred restaurant 7132 Silver
  • Cosimo Bruno, pizzaiolo instructor in his own school
  • Armin Böbner, Head of Specialty Cheese Dairy at the Marbach Mountain Cheese Dairy

“A good pizza stands or falls with the dough,” says jury member Samuel Widmer, cook at “The Restaurant” at the Dolder Grand Zurich. Test manager and sensor specialist Patrick Zbinden shares this view. “It is not easy for the test subjects with such finished products. The greatest challenge are pizzas that contain flavor enhancers or are totally over-spiced. "

Frozen or just chilled

Of the twelve pizzas that Kassensturz selected, six were from the refrigerated shelf and six from the freezer. Noticeable: the jury did not rate the pizzas from the refrigerated shelf any better than the frozen ones. A general difference in quality between the two types cannot be read from the ratings.

Three pizzas received a grade of 4.3: The frozen pizza Trattoria Alfredo Steinofenpizza ham from Lidl. “It has a natural oregano aroma and a crispy base,” says Armin Böbner, Head of Specialty Cheese Dairy at Marbach Mountain Dairy.

So was tested

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A five-person jury blindly tasted six frozen pizzas and six pizzas from the refrigerated shelf. Sensory expert Patrick Zbinden supervised the tasting. The jury members rated the appearance, fragrance and, in particular, aroma / taste and texture / consistency. In the end, they gave a school grade of 1 to 6 for each criterion. They tasted pizzas of the prosciutto variety, next to margerita the best-selling pizza variety in the retail trade. In order to get as close as possible to the situation at home in the kitchen, all twelve pizzas were prepared in the test in conventional household ovens exactly according to the baking instructions.

Both Betty Bossi's Pizza Prosciutto from Coop's refrigerated shelves and the Mantua Prosciutto wood-fired pizza from Denner have the same rating but are more expensive. The latter is the only one in the test that is produced in Italy. Whether that resonates in the taste?

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