Every once in a while I am asked if the Baking Steel would work it's magic on a frozen pizza. The short answer is yes, very much so! In fact, the BEST way to cook a frozen pizza, is on the Baking Steel Original.
Why Frozen Pizza Gets Soggy
Most frozen pizzas end up with a soggy, undercooked bottom because your oven rack or baking sheet can't transfer enough heat fast enough. The top cooks before the bottom gets crispy, leaving you with a disappointing, limp crust. The Baking Steel solves this problem by storing and delivering intense heat directly to the bottom of the pizza. Steel conducts heat 20x faster than ceramic, which means your frozen pizza gets a crispy, golden crust in 10-12 minutes—faster than the box instructions and with better results.
If you're not likely to keep fresh dough in the fridge, it's a good idea to always have a frozen pizza on hand, for "emergency" purposes. Luckily, I had both an Amy's Margherita and an Amy's 3-Cheese Cornmeal Crust Pizza, stored away in the freezer. With my Baking Steel already preheated, I launched the frozen pizza into the oven & onto my steel.
When given the option between frozen or fresh, I'll always choose the latter, but it's nice to know that I have a reliable backup plan in the freezer.
Directions: Pre-heat your Baking Steel Original or Griddle for at least 30 minutes (I do 45) and follow the directions on the box. I didn't amp up the heat and cooked this one at 425 F almost per the instructions. (I factored in the power of the Baking Steel and dropped the temp 25 F). And keep a close eye on the timing, we cooked these in about 10 minutes faster than the recommended 12-14.
Feel free to use parchment paper for the launch, it will make it pretty easy. And the parchment can withstand the heat of the Baking Steel. Just be sure not to use the broiler...
Baking Steel vs. Other Methods
| Method | Temperature | Time | Crust Quality | Bottom Texture |
|---|---|---|---|---|
| Baking Steel | 425°F | 10-12 min | Crispy, golden | Crispy, no soggy spots |
| Pizza Stone | 425°F | 12-15 min | Decent | Can be soggy |
| Baking Sheet | 425°F | 15-18 min | Soft | Often soggy |
| Oven Rack | 425°F | 12-15 min | Uneven | Soggy bottom |
FAQ
How long do you cook a frozen pizza?
What temperature should I cook frozen pizza?
How long to cook frozen pizza at 425°F?
Can you cook frozen pizza on a pizza stone?
What's the best way to cook frozen pizza?
How do you make frozen pizza crispy?
Should I thaw frozen pizza before cooking?
Can I use parchment paper with frozen pizza?
What's better for frozen pizza: Baking Steel or pizza stone?
How do I prevent frozen pizza from being soggy?
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