Frozen pizza is a different beast. They want you to follow the box—usually 400°F to 425°F. But here’s a weird trick: preheat your baking steel or stone. Put it in the oven while it heats up. Then slide the frozen pizza directly onto the scalding surface.
That blast of heat from below? It crisps the crust instantly. You’ll get a bottom that’s golden, not soggy. Frozen pizzas are loaded with preservatives, but heat them right, and they’ll fool your brain into thinking it’s fresh.
Pizza Temperature - Tringart
The Stone vs. The Pan Debate
Stone or steel? Steel wins. It transfers heat way faster than stone. A pizza stone is great, but steel is like a heat missile. You can get a good steel for $30.
No steel? No problem. Use an inverted baking sheet. Flip a heavy baking tray upside down, preheat it, and bake your pizza on the back. The flat surface gives you a crispier crust than a pan with raised edges.
Pan pizza lovers: you’re safe. Use a cast-iron skillet at 500°F. The oil sizzles, the dough fries, and you get a crispy, buttery edge that tastes like a donut. A cheesy, savory donut.
