This New $9 Frozen Pizza Is (Almost) Better Than the One at My Favorite Restaurant

Alexandra Foster
Alexandra FosterEditorial Assistant at The Kitchn
For the past 5+ years, I've worked in communications and managed companies' social media accounts. Before joining The Kitchn, I served as the Culinary Editorial Fellow for Food Network. My work has been published in Food Network, Whetstone Magazine, and NYU’s Bite Magazine. While working in the nonprofit world, I decided to further my education at New York University where I earned my MA in Food Studies. My aim is to highlight diverse voices in the food world through my storytelling. I am also passionate about ensuring that all people have access to food and have worked for the nonprofits Just Food and West Side Campaign Against Hunger advocating for food justice and food security. In my free time, I love trying new plant-based foods, listening to music or podcasts, going to concerts, and being in nature. I’ve also loved baking since I was a kid and find it very therapeutic, so I will jump on any chance I get to whip up a sweet treat.
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published Aug 21, 2024
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Frozen Porta Pizza after baking, on cooling rack
Credit: Mara Weinraub

Frozen pizzas are a quintessential can’t-be-bothered-to-cook meal. The best ones are great for parties, unexpected guests, or nights where you don’t feel like dirtying a single pot or pan. I grew up eating my fair share of them (usually it was DiGiorno or Freschetta), and I still crave one from time to time (as do chefs, BTW). 

Brick oven-style pizzas have a special spot in my heart, and a handful of restaurants in New York City that specialize in them are my favorite for that very reason. I love a good doughy crust that actually brings flavor to the (pizza) party and doesn’t just serve as a vessel for the toppings. In my opinion, the crust should hold together and have a bit of a chew and a crunchy, crisp edge. (I don’t understand people who throw the crust away.) I even once learned how to make my own brick oven pizza at a workshop — shoving it into the fiery oven with a pizza peel and all. 

So imagine my delight when I found out I could easily recreate a restaurant-style brick oven pizza at home. Enter: PORTA. After hearing some coworkers raving about the brand’s new line of frozen pizzas, I knew I had to sample the frozen pizzas myself (tough gig, I know). Here’s what I thought. 

Credit: Alexandra Foster

What You Should Know About PORTA Margherita Pizza 

These aren’t your average frozen pizzas. PORTA specializes in Roman-style pizzas, which use classic recipes and techniques rooted in tradition that have been passed down for generations. They’re made using a light and airy dough with a high hydration, which results in a crispy finish. (The starter itself proves for over 18 hours!) 

Owner, Cosi, shared his recipes at his restaurants and bakeries for years but wanted to make them more accessible — and thus, PORTA was born. The word porta means “door or to carry,” which is exactly what the brand aims to do — bring restaurant-quality pizzas right to your home. 

PORTA sources its ingredients from Italy: The flour used for the crust comes from a fourth-generation, family-run mill in Le Marche; the San Marzano tomatoes in the sauce come from Campania, and the 100% extra virgin olive oil comes from Puglia. And it doesn’t skimp on the manufacturing, either. The pizzas are hand tossed by chefs, flash frozen, and ready to enjoy at home after a 10-minute stint in the oven.

The margherita pizza contains a classic Italian pomodoro sauce, mozzarella, fior di latte (aka fresh mozzarella), and basil. In addition to the margherita, the brand launched three other frozen pizzas: pepperoni; mushroom and fontina; and sausage and caramelized onion. You can find them at select retailers nationwide including Sprouts, Whole Foods, Pop-Up Grocer, and Harmon’s for $9 or $10 each. 

Credit: Alexandra Foster

My Honest Review of PORTA Margherita Pizza 

I preheated my oven to 400°F, popped the pizza directly on the rack (as per the instructions), and set the timer for 10 minutes. The box recommends baking the pizza for 10 to 12 minutes, but I kept mine in for about 15 to get the crust nice and crispy.

Credit: Alexandra Foster

I sliced the pizza up with bated breath and high expectations — and I was not let down. The pizza has a super-thin crust that isn’t hard or tough in the slightest. It is a bit doughy in the center (just how I like it) while the edge has a nice, crispy texture and chew. 

Credit: Alexandra Foster

The flavor of the dough also came through, and I could taste the olive oil it was made of. It reminded me of fresh warm bread dipped in olive oil I’d get at a fancy Italian restaurant.

The cheese melted and browned perfectly, and wasn’t overly salty or oily. It added just the right amount of tang and gooeyness. The pizza wasn’t super saucy, either (which I prefer), and the tomatoes provided a hint of sweetness and bite. 

Credit: Alexandra Foster

My only gripe is that I didn’t see much basil on my pizza. But I did happen to have some fresh basil at home, so I topped my slice with it — which took me back to my time abroad in Italy, where I ate pizza while people-watching in the piazza. The only thing missing was a crisp glass of budget-friendly Sauvignon Blanc. PORTA definitely shows how fantastic simple ingredients done well can be. 

I would recommend this pizza a thousand times over. It is delicious, and the quality, taste, and texture you get is well worth the price. 

Find it in stores: PORTA Margherita Pizza

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