+1 for Screaming Sicilian…
No one has mentioned Urban Pie. I like this one, but I always have the problem of the soggy,wet cold center, even if the rest is overcooked. And yes, I use a preheated pizza stone. I’ve taken to cutting the thing in half during the baking cycle once I can. The toppings are pretty good.
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When I was younger I always had SFB pepperoni on hand. Then I realized I could make my own with half an Italian roll, some sauce and mozz and whatever toppings were handy. More labor intensive, but just as quick since it didn’t have to heat from the frozen state. I imagine Stouffers is still good in a pinch.
Some months ago my local grocery chain “rewarded” me with a free Screamin’ Sicilian pepperoni. It was probably better than most, though I think there is a thing as too much pepperoni. I have bought one on sale since then, so I guess I liked it ok.
But I live in a land of good to great mom & pop pizzas and have my fave. They can get a nice hot pizza to my door pretty quickly, so if I don’t feel like cooking or leaving the house that’s my go-to.
As for the roof of the mouth . . . I once went to the dentist and his first question was how the pizza was (because it had left a helluva burn). Apparently a common mouth affliction 
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Love it!
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Have you tried a screen?
Yes.
Ah, to what do you attribute the cold core problem? Simply thickness?
https://www.thekrogerco.com/newsroom/state-facts/
There are 15 states devoid of Kroger’s.
The evil empire. 
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The states with, or without Kroger’s?
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Beats me, but it’s watery, too. I inflict a twisted up paper towel on the center to wick up the worst of it. Happens on every round pie, regardless of oven, or equivalent, or temperature.
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For the instances where this happens for me, I’m not above trimming out the soggy center and frying it.
Well, I already use my kitchen shears on pizza, so that’s a definite go.
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How very Roman of you!
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I know about that practice now, but for some bizarre reason I started doing it independently. Kitchen shears are also very easy to take apart and wash. A pizza wheel is an accident waiting to happen IMO.
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I agree. I use kitchen shears for so many things. Easy to take apart and put in the dishwasher, cuts more cleanly than a knife or pizza wheel for boneless poultry, pizza, spanokopita, empanadas, quesadillas, snipping stems off fresh herbs, “chopping” fresh herbs, etc. Easier to clean than a handwash knife, and easier overall for my arthritic hands, elbows, shoulders.
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It has a lot of cheese for a frozen pizza
It’s a Minnesota/Minneapolis style pizza so the cheese is on top of the toppings. It’s not very photogenic but rather tasty
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Okay, I caved and bought a package of the ‘deluxe’ french bread pizzas. I topped each with 1-1/2 slices of provolone to bring up the cheese factor. I let them cool sufficently. I haven’t had one of these in forty years (?). It was just okay. Okay on the spice, okay on the platform but skimpy on the toppings, as pictured. I ate one and saved the other for the roomate.
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Yes! And if I’m shamed by culinary purists for using my shears, well 
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Their loss. Of efficiency of effort and cleaning, and also not mangling the food!
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It’s definitely not prime time. But since it’s one of the very few single portion pizzas I can find, it works in a pinch.
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