How to Cook Frozen Pizza in the Oven (Crispy, Not Soggy)
Updated: April 2026 | By Andris Lagsdin, Inventor of the Baking Steel
What is the best way to cook frozen pizza in the oven?
The best way to cook frozen pizza is on a preheated Baking Steel at 425°F for 10-12 minutes. Preheat the steel for 45 minutes before cooking so it is fully saturated with heat. Place the frozen pizza directly on the steel, do not thaw it first, and cook until the bottom is golden and crispy and the cheese is bubbly. The steel conducts heat 18x faster than ceramic, which means a crispier crust in less time than the box instructions.
The Problem With Frozen Pizza (And How to Fix It)
Frozen pizza gets a bad reputation. Most of it is deserved, soggy bottom, cheese that cooks unevenly, crust that goes from pale to burnt with nothing in between. But the problem isn't the pizza. It's the method.
I keep frozen pizzas in my freezer. I'm a guy who makes pizza from scratch, and I still keep a few stacked in there for Tuesday nights. The difference is mine come out with a crispy, golden crust that tastes like it came from a real pizzeria. The secret is the Baking Steel Original, and one thing most people skip: a proper preheat.
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 limp, disappointing crust.
The Baking Steel solves this problem by storing and delivering intense heat directly to the bottom of the pizza the moment it lands on the surface. Steel conducts heat 18x faster than ceramic, which means your frozen pizza gets a crispy, golden crust in 10-12 minutes, faster than the box and with far better results.
The One Thing Most People Skip
🔥 Preheat for 45 minutes: I know it sounds like a lot for a frozen pizza, but this is the whole game. The steel needs to be fully saturated with heat so when that frozen dough hits the surface, it starts crisping immediately. Don't skip this step. Trust me.
While you're preheating, drop the temperature 25°F below 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 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. Do not thaw, cook it straight from frozen. Place it on parchment paper for an easy launch.
- Launch onto the steel. Slide the pizza 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.
Ready to Make Your Own?
Frozen pizza is a great backup plan. But once you taste what a Baking Steel does to homemade dough, you'll want to keep fresh dough in the fridge as often as you keep frozen pizza in the freezer. We created the 72-Hour Pizza Dough Mix for exactly that reason, the same cold-fermented dough recipe, already measured and ready to go. Just add water. Your Baking Steel will do the rest.
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 intense heat directly 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 Baking Steel preheated for 45 minutes. The high heat and superior conductivity create a crispy, golden bottom crust that you simply can't get from a baking sheet or oven rack. Don't skip the preheat — that's the whole game.
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 on a Baking Steel?
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.
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 18x 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 to the bottom crust.
About the Author
In 2012 I was sitting at my desk at the end of the day in our family steel shop in Hanover, Massachusetts, reading the Wall Street Journal. One line stopped me cold, steel conducts heat better than stone. I put the paper down, walked into the shop, and started looking for a piece of steel that would fit inside my oven. That piece of steel became the Baking Steel®. I've been making pizza on steel for 14 years, fresh, frozen, and everything in between. Read the full story →
