This article was inspired by content originally published on TheKitchn
Introduction
Frozen pizza has long been the punchline of many a foodie joke cheap, cardboard-like, something you grab at 2 AM when nothing else is open. But that stereotype is melting away faster than mozzarella under a broiler, thanks to brands like Wildgrain that are raising the frozen pizza bar to near-restaurant quality.
If you’re a pizza lover, a supplier, or you run a pizzeria yourself, this trend is worth paying attention to. Why? Because the artisanal frozen pizza boom is reshaping how we think about ingredients, sourcing, and customer expectations and it might just open new opportunities for you to grab your slice of the action.
Wildgrain: Sourdough in Your Freezer?
Wildgrain, a subscription box best known for delivering frozen sourdough bread and pastries, now includes handcrafted sourdough pizza crusts in its line-up. According to The Kitchn’s review, these frozen pies have the same tangy flavor, airy chew, and crisp bite you’d expect from a wood-fired pizzeria.
For home pizza enthusiasts, this is huge. It shows you don’t need a 900°F oven to enjoy an authentic slice. If you want to try this trend yourself, Wildgrain’s boxes are an easy entry point or you can learn to craft your own sourdough crusts at home with a starter kit and dough proofing baskets.
Pair that with a quality pizza stone or an indoor pizza oven that hits high temps, and you’ll get closer than ever to that blistered, Neapolitan-style perfection.
A Wake-Up Call for Suppliers
The success of premium frozen pizza sends a clear message to ingredient suppliers: quality matters, even in the freezer aisle. Wildgrain’s crusts use long fermentation times, top-notch flours, and simple, recognizable ingredients. That’s what today’s conscious consumers want whether they’re pulling a pie from their freezer or ordering delivery.
If you supply flour, cheese, or charcuterie, now is the time to spotlight your best ingredients for premium retail or restaurant use. Consider offering bulk discounts on heritage wheat flours or pre-portioned artisanal cured meats that pizzerias or small frozen brands can use to stand out in a crowded market.
Shop Owners: Compete or Collaborate?
For pizza shop owners, the rise of better frozen pizza is a double-edged pizza cutter. Yes, more people might opt to stay in on a Friday night but it also expands their pizza palate. When they do go out (or order in), they’ll expect the same high-quality crust and toppings they’re getting from top-tier frozen brands.
Instead of fearing the freezer, smart operators can lean into the trend. Why not experiment with your own take-and-bake pizzas for loyal customers? You could offer frozen versions of your best-sellers with easy online ordering. There’s a reason big brands like Papa Murphy’s have built empires on the take-and-bake model it gives busy families a way to enjoy your pies fresh from their own oven.
Pizza Pro Tip: Home Frozen Pizza Night, Upgraded
For all you pizza enthusiasts don’t settle for a sad, soggy pie ever again. Always preheat your oven and pizza stone for at least 30 minutes. Brush your frozen crust with olive oil and sprinkle a pinch of flaky salt before baking. If you’re feeling fancy, toss on extra fresh toppings like arugula, burrata, or a drizzle of chili-infused honey when it comes out.
Final Slice
Wildgrain’s rave reviews prove one thing: pizza even frozen pizza is evolving. It’s not just about convenience anymore; it’s about flavor, texture, and premium ingredients that rival your neighborhood slice shop.
For suppliers, that means stepping up ingredient quality. For shop owners, it means keeping your menu special enough to draw customers away from their freezers. For pizza lovers? It means you’ve never had more delicious options waiting right behind your freezer door.
This article was inspired by content originally published on TheKitchn
