Dusting flour is your best friend when working with pizza dough. But honestly, my brood has never actually loved frozen pizza night. In other words, I throw the dough, add the sauce, and then cook it with just the sauce for 4 or 5 minutes. They complain the crust is too soggy and tell me my homemade pizza is way better. It’s up to you whether you use a baking sheet, pizza stone, or baking steel — all are good choices. 2012-07-17 at 10:02 The pizza manufacturer has spent extensive time and research dollars testing their pizza in a conventional oven, and they know it will cook right if you cook it that way according to their precise instructions on the box. One Reddit user swears by mimicking that method of cooking at home – setting the oven as high as it will go (without entering a broil mode) and flash baking the pizza for 5-8 minutes. But if you use anything else, it won't cook the same, and it might come out badly, and then you'll blame the brand, and never buy it again. Why would you buy a frozen pizza that you couldn’t cook from frozen? Note: If your pizza is frozen, you’ll have to let it thaw to room-temperature beforehand – and make sure you cook it immediately after thawing. So why does it happen, and how do you prevent it? See all replies. It’s fast food and needs to be on the plate fast, not defrosting for 12 hours in the fridge! I’m a working single mom with three kids, and I’ve definitely been known to heat up a couple of frozen pizzas, bust out the paper plates, and eat in front of the television with my kiddos. This allows any extra moisture in the sauce to cook off. But in order to get that crispy-bottomed crust that makes pizza so perfect, they each need some attention before building your pizza and sliding it in the oven. The culprit is usually not using enough dusting flour. That would not be a good idea, at all. Do not confuse the oven “rack” as the bottom of the oven. I then remove the pizza, add the cheese, and then broil it until the cheese is melted and browned. Baking a couple of frozen pizzas at once may seem like a pretty easy task. The Cooking Method Since my home oven doesn't get as hot as a traditional pizza oven, I always "blind" cook my pizza without the cheese. Stinley (11505) “Great Answer” (2) Flag as… ¶ @johnpowell – this happened 20 years ago and you have never tried it again? Get to know your kitchen better and never buy a frozen pizza again. All the frozen pizzas I buy are possible to cook from frozen. I usually start with at least ¼ cup all-purpose flour spread across my work surface. Don’t be afraid of over-flouring your pizza; you’ll have a chance to brush off any excess before putting your dough on the peel. Sometimes, I even pack some additional covering on my frozen pizza. The rack is the shelf with thin metal bars, and is best located in the middle, or slightly below the middle of the oven. Not prepping your pizza stone or baking sheet before cooking your pizza. First, this makes the margin becoming not so hard, because it is covered and secondly, I think, on the pizza, there is always too little covering anyway, so that the addition of cheese is very handy for me.