# making frozen oven pizza better **URL:** \ **Category:** Cafe Society\ **Created:** [July 16, 2013, 4:23am UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643 "2013-07-16T04:23:55Z")\ **Posts on this page:** 11\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 17, 2013, 3:52pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/21 "2013-07-17T15:52:48Z")
> [@Dewey\_Finn](#): > > But the sauce and cheese-like substance on a frozen pizza is designed to melt and taste relatively normal when heated from frozen. How will it cook and taste if you thaw a frozen pizza first? Fine, as that’s how I always do it. ---
**Author:** ![BobLibDem](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/boblibdem/32/3149_2.png) [@BobLibDem](https://boards.straightdope.com/u/BobLibDem)\ **Post date:** [July 17, 2013, 4:10pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/22 "2013-07-17T16:10:01Z")
Hate to plug a specific brand but Presto makes a pizza cooker that I think works really well. There are heating elements above and below a rotating circular pan and depending on the pizza type you use either or both elements. You can keep an eye on it while it cooks so you don’t burn it. The only drawback is you can only do one at a time. ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [July 17, 2013, 6:33pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/23 "2013-07-17T18:33:55Z")
> [@Mr\_Downtown](#): > > Any suggestions for getting a better crust on your standard from-the-supermarket Tombstone or Jack’s or Home Run Inn frozen pizza? Resources at my disposal include an electric oven and a convection toaster oven. I also do have a baking stone, but once broke my sister’s baking stone by putting a frozen pizza on it, so haven’t tried that since. I have tried cooking at 375º to 450º and I cool it on a rack for air circulation. Crust is still too soft and soggy. Leave the pizza on top of the oven while it is pre-heating. Also, don’t trust your oven when it says it’s pre-heated. I give an extra ten minutes. Otherwise, you’re golden: 450-475º, baking stone, lowest rack. ---
**Author:** ![Lumpy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lumpy/32/446_2.png) [@Lumpy](https://boards.straightdope.com/u/Lumpy)\ **Post date:** [July 17, 2013, 6:35pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/24 "2013-07-17T18:35:36Z")
P.S.: I’ve also found an extra-large barbecue spatula useful for getting pizza out of the oven. ---
**Author:** ![zlexiss](https://avatars.discourse-cdn.com/v4/letter/z/ecae2f/32.png) [@zlexiss](https://boards.straightdope.com/u/zlexiss)\ **Post date:** [July 17, 2013, 11:09pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/25 "2013-07-17T23:09:00Z")
I’ll second the penzey’s pizza seasoning with one change, i make my own (with their high quality spices) but omit most all of the salt, enough in the pizza already. Convection oven helps even cooking too. ---
**Author:** ![dougrb](https://avatars.discourse-cdn.com/v4/letter/d/76d3ee/32.png) [@dougrb](https://boards.straightdope.com/u/dougrb)\ **Post date:** [November 10, 2024, 2:45am UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/26 "2024-11-10T02:45:58Z")
My frozen pizza says “Do Not Thaw”. Being the rebel that I am, I started experimenting. After a couple tries I think I’ve got it. This is Red Barron Classic Crust. Thaw in refridgerator for 5 hours. Preheat oven and pizza stone at box temp (400) and then cook for 40-50 minutes instead of the recommended 20 min. Broil for 5 min at the end rotating once. Crust comes out amazing. ---
**Author:** ![Son\_of\_a\_Rich](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/son_of_a_rich/32/5439_2.png) [@Son\_of\_a\_Rich](https://boards.straightdope.com/u/Son_of_a_Rich)\ **Post date:** [November 10, 2024, 2:30pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/27 "2024-11-10T14:30:44Z")
I had one for years. They really work, and they’re good for baking cookies, too. ---
**Author:** ![chela](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chela/32/21582_2.png) [@chela](https://boards.straightdope.com/u/chela)\ **Post date:** [November 10, 2024, 2:42pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/28 "2024-11-10T14:42:24Z")
Pizza stone’s usually have to go in a cold oven. Mine can handle up to 450f I’ve baked dozens of frozen pizzas on it. Don’t put tombstones or jacks pizza on the oven rack it won’t lie flat as it heats up. ---
**Author:** ![chela](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chela/32/21582_2.png) [@chela](https://boards.straightdope.com/u/chela)\ **Post date:** [November 10, 2024, 2:45pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/29 "2024-11-10T14:45:16Z")
That’s seems like an investment in time for cheapo ‘za. ---
**Author:** ![ZonexandScout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zonexandscout/32/544_2.png) [@ZonexandScout](https://boards.straightdope.com/u/ZonexandScout)\ **Post date:** [November 10, 2024, 3:02pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/30 "2024-11-10T15:02:55Z")
I’m a little surprised that the pizza stone broke. I use a (inexpensive) terracotta pizza stone, preheated thoroughly to 450, and just slide the frozen pizza on top. Never had a problem. Cooking directly on the rack always seems to make the bottom too dry. Real pizza ovens don’t allow hot air to circulate under the pizza, so why do it with a frozen one? I used to take the whole stone out and cut the pizza on the stone, but I figured out that the stone held too much heat. Now I use my folding (for storage) pizza peel to get the pizza onto a wood cutting board when it is JUST right. The stone stays in the oven to cool naturally. ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [November 11, 2024, 3:14pm UTC](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643/31 "2024-11-11T15:14:29Z")
I’m not sure if this was mentioned yet - but the best way to cook a pizza is a Pizzazz. It cooks from the bottom and the top. I do homemade and frozen pizzas on mine. I’ve had it since 2003 and it still works perfectly. The crust is always crispy and the top is always done to my liking - which is slightly browned. You can switch it so it only cooks from the bottom or from the top in case you want one side more done than the other. It’s the most used kitchen gadget I have. [Previous page](https://boards.straightdope.com/t/making-frozen-oven-pizza-better/663643.md?page=1)