The Best Way to Cook a Frozen Pizza

The Best Way to Cook a Frozen Pizza

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

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...

 


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