Another option is to turn your oven up as high as it will go to simulate the intense heat of a commercial pizza oven. If you try this, though, keep in mind that it will be easier to burn your pizza. [2] X Research source Avoid using the broiler. The one-directional heat is likely to get your pizza too done on top while leaving the rest undercooked.
Be sure to put your pizza in the oven as soon as it’s finished defrosting. [4] X Research source The simplest way to ensure that your frozen pizza is thoroughly thawed is to leave it out of the freezer when you get it home from store (unless you’re not planning on eating it right away).
You may need a pair of scissors to help you get the plastic wrap open. If you accidentally open your pizza upside down, the toppings may fall off or end up distributed unevenly.
A light coating of olive oil will also help brown the cheese next to the crust nicely.
If you have a pizza stone you want to use, go ahead and stick it in the oven while it’s preheating. Pizza stones absorb excess moisture, which also helps keep the crust light and flaky.
If you’re using a baking sheet, put it in lengthwise so it will be easier to remove once your pizza is done. Set your pizza down slowly and carefully to avoid burning yourself if you’re cooking it directly on the rack.
You’ll know your pizza is done when the cheese turns a light golden brown color and begins to bubble steadily. Your pizza will only need about 5-8 minutes if you’ve got your oven cranked up as high as it will go. [11] X Research source
To take out a pizza that’s been baked directly on the rack, use a metal spatula, pie server, or similar utensil to slide it onto an awaiting baking sheet, or simply remove the whole rack.
Avoid handling your pizza or the baking sheet its sitting on—both will be extremely hot when they first come out of the oven. If you attempt to slice your pizza without letting it cool first, you’ll most likely just end up pulling all the cheese and toppings off of each piece.
You should be able to get 6-8 slices out of an average-sized frozen pizza. Assuming you don’t have a pizza cutter handy, you can also use a sharp chef’s knife. Press down on back of the blade with your palm to “chop” through the crust in a perfectly straight line.
Never use metal cookware or foil in the microwave. Doing so could create sparks or even start a fire or cause permanent damage to your microwave.
Watch your pizza closely as it cooks to make sure it doesn’t get too done. Cook times may vary for pizzas made with garlic bread, flatbread, or other special types of crusts.
