In 1991 the New York Times declared that American Flatbread was the best frozen pizza money could buy. More recently when Food Network star Rachel Ray deemed it the "best overall" frozen pizza.

From before 1990 American Flatbread founder George Schenk was working his vision of bringing pizza back to bread’s roots. He reached back to the very beginning of bread baking and used the same artisan methods: simple, wholesome ingredients shaped by hands of thoughtful caring people, baked in a primitive wood-fired earthen oven.

Wood-fired, clay ovens are an ancient tradition stemming from community bread ovens of the old world. It is widely believed that stone/earthen ovens produce the best bread because of the almost magical transformation that happens from a wood fire. The result of this transformation is bread with a superior crust and tender crumb that can only be found from these masonry style ovens.
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the Home Run Inn is a very famous Chicago pizza restaurant. Founded in 1923 the Home Run Inn didn't develop it's pizza recipe until 1947 when a man and his mother-in-law teamed up to create the pizza and recipe that is still used to this day.

Home Run Inn's frozen pizza remains true to the original recipe with a great crust, zesty tomato sauce and a ton of cheese and toppings. Home Run Inn pizza is all natural and contains on trans fats. Unlike most frozen pizza the Home Run pizza retains it's restaurant crust taste and texture.
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