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?
Your best bet is to bake it until the crust is set, then pop it under the broiler to get the cheese and toppings properly toasty and delicious