The Best Way to Cook a Frozen Pizza: Crispy Crust Every Time
Updated: February 2026 | Tags: Pizza, Frozen Pizza, Tips
Yes, Frozen Pizza Belongs on a Baking Steel
Every once in a while I get asked if the Baking Steel works on frozen pizza. The short answer is yes, and honestly, it might be my favorite thing to do with it.
Look, I'm a steel guy. I love making pizza from scratch. But I also keep frozen pizzas stacked in my freezer for those nights when I just want something fast and easy. The difference is, my frozen pizzas come out with a crispy, golden crust that tastes like it came from a real pizzeria, not the soggy, floppy mess most people are used to.
The secret? 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.
The Key: A Proper Preheat
🔥 Pro Tip from Andris: You're going to want to do a proper preheat of your Steel — at least 45 minutes. I know that sounds like a lot for a frozen pizza, but that's the whole game. The steel needs to be fully saturated with heat so when that frozen dough hits the surface, it starts crisping immediately. This is what separates a Baking Steel frozen pizza from every other method. Don't skip this step. Trust me.
While you're preheating, just drop the temp 25°F from whatever the box says. If the box says 450°F, go with 425°F. The steel is doing the heavy lifting on the bottom crust, so you don't need as much oven heat. Keep a close eye on it, it cooks faster than you think.
Frozen Pizza Temperature & Timing Guide
| Box Temp | Baking Steel Temp | Time on Steel | Time Without Steel |
|---|---|---|---|
| 400°F | 375°F | 10-12 min | 15-18 min |
| 425°F | 400°F | 10-12 min | 14-17 min |
| 450°F | 425°F | 10-12 min | 12-15 min |
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 |
How to Cook a Frozen Pizza on a Baking Steel
Crispy, golden crust in 10-12 minutes — better than the box, every time.
Preheat Time: 45 minutes
Cook Time: 10-12 minutes
Oven Temp: 425°F (or 25°F below box instructions)
Equipment: Baking Steel Original or Baking Steel Griddle
What You Need
- 1 frozen pizza (any brand — we love Amy's Margherita)
- Parchment paper (optional, for easy launch)
Instructions
- Preheat your Baking Steel. Place it on the middle rack, set the oven to 425°F, and preheat for a full 45 minutes. The steel needs to be fully saturated with heat — this is the whole game.
- Prep the pizza. Remove from packaging. Don't thaw it — cook it straight from frozen. Place it on parchment paper for an easy launch.
- Launch onto the steel. Slide the pizza (on parchment) directly onto the hot Baking Steel. Be careful — it's extremely hot.
- Bake 10-12 minutes. Watch it closely. The crust should be golden and crispy on the bottom, cheese bubbly and lightly browned on top. It cooks faster than the box says.
- Remove and enjoy. Use a pizza peel or spatula. Let it cool for 1-2 minutes, slice, and eat.
💡 Pro Tip: If the box says 450°F, drop to 425°F. The steel's intense heat compensates, you don't need as much oven heat.
Amy's Margherita on a Baking Steel — crispy bottom, bubbly cheese, done in 10 minutes.
Why Every Frozen Pizza Lover Needs a Baking Steel
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. We always have a few stacked in our freezer — Amy's Margherita and Amy's 3-Cheese Cornmeal Crust are our go-tos.
When given the option between frozen or fresh, I'll always choose the latter. But it's nice to know I have a reliable backup plan in the freezer that actually tastes good. And with a Baking Steel, it tastes really good.
The Baking Steel isn't just for homemade pizza dough. It's for every pizza that hits your oven — including the ones that come out of your freezer at 9pm on a Tuesday.
Frequently Asked Questions About Cooking Frozen Pizza
How long do you cook a frozen pizza?
Cook frozen pizza for 10-12 minutes at 425°F on a preheated Baking Steel. This is 2-4 minutes faster than box instructions because the steel delivers more heat to the bottom crust.
What temperature should I cook frozen pizza?
Cook frozen pizza at 425°F on a Baking Steel. If the box recommends 450°F, drop it to 425°F to account for the steel's superior heat transfer. Keep a close eye on it — it will cook faster than expected.
How long to cook frozen pizza at 425°F?
At 425°F on a Baking Steel, frozen pizza takes 10-12 minutes. On a regular oven rack or baking sheet, it takes 15-18 minutes. The steel cuts cooking time by 30-40% while delivering a crispier crust.
Can you cook frozen pizza on a pizza stone?
Yes, but a Baking Steel works better. Pizza stones take longer to heat up and don't transfer heat as efficiently as steel. Frozen pizza on a stone takes 12-15 minutes, while a steel takes 10-12 minutes with better results.
What's the best way to cook frozen pizza?
The best way is on a preheated Baking Steel at 425°F for 10-12 minutes. Preheat the steel for 45 minutes, use parchment paper for easy launch, and watch closely — it cooks fast.
How do you make frozen pizza crispy?
Use a preheated Baking Steel. The high heat and superior conductivity create a crispy, golden bottom crust that you can't get from a baking sheet or oven rack. Preheat for at least 45 minutes for best results.
Should I thaw frozen pizza before cooking?
No, cook it frozen. Thawing makes the dough soggy and harder to handle. The Baking Steel delivers enough heat to cook it perfectly from frozen in 10-12 minutes.
Can I use parchment paper with frozen pizza?
Yes! Parchment paper makes it easy to launch frozen pizza onto the hot steel without burning yourself. The paper can withstand the heat of the steel. Just don't use the broiler.
What's better for frozen pizza: Baking Steel or pizza stone?
Baking Steel is better. It heats up faster, stores more heat, and transfers heat 20x faster than ceramic. Frozen pizza on a steel cooks in 10-12 minutes with a crispier crust. On a stone, it takes 12-15 minutes with less consistent results.
How do I prevent frozen pizza from being soggy?
Use a Baking Steel preheated for 45 minutes. The intense bottom heat cooks the crust before moisture can make it soggy. Avoid baking sheets or oven racks — they don't deliver enough heat.
About the Author
Andris Lagsdin is the founder of Baking Steel and co-author of Baking With Steel with Jesse Olson Moore. After years of experimenting with pizza stones and disappointing results, Andris engineered the Baking Steel — a ¼" thick steel plate that conducts heat 20x faster than ceramic, transforming even frozen pizzas into restaurant-quality results.
