They never come out anywhere near as good as a freshly made pizza at a pizzeria when I follow the box directions. I imagine some of that is a result of freezing the pizza, but I think the directions might be the bigger factor. So my plan is to try emulating the conditions of a proper pizza oven to the best of my ability by:
- Thawing the pizza out before cooking
- Preheating the oven to its hottest setting (500f) with a metal baking sheet inside it
- Putting the pizza directly onto the hot sheet and closely monitoring until it looks done
This is still a very far cry from a pizza stone and an actual pizza oven, but I'm hoping it'll at least be somewhat closer to the real thing. Am I going in the right direction with this / do you have any better ideas?
Yeah it's not really a flavor thing. My problem is the texture of the bread, there's always something off about it. But I do know that you can make perfectly fine bread with pre-prepared frozen dough, I've done it before. I've even had it rise substantially after thawing. That's what lead me to think the problem is with the box directions.