Professional chef and food writer Anne Wolf has shared a simple extra step that transforms frozen pizza from merely acceptable to restaurant-quality crispy. The key, she says, lies in defrosting the pizza and using a preheated pizza stone—but with a crucial timing twist.
Why Frozen Pizza Often Falls Short
Frozen pizzas are a convenient meal option, but they frequently suffer from a soggy or undercooked bottom crust. According to Wolf, most people make the mistake of following the package instructions exactly. In an article for Simply Recipes, she explained: “Here's where most people go wrong: following the box instructions. Which is fine! Completely fine. But fine is the enemy of great, and great is just a pizza stone away.”
The Defrosting Step
Wolf recommends defrosting the frozen pizza before cooking, which may seem counterintuitive. However, she notes that defrosting helps the dough become crispier and less flabby. This step allows the crust to cook more evenly when exposed to high heat.
Heating the Pizza Stone for an Hour
The cornerstone of Wolf’s method is using a pizza stone or steel, which mimics the high-heat, moisture-wicking environment of a commercial brick oven. She advises placing the stone in the oven during preheating, but not to put the pizza in immediately once the oven reaches temperature. Instead, allow the stone to continue heating for a full hour after the oven has preheated. During this time, the frozen pizza can be removed from the freezer to come to room temperature.
Baking and Final Check
Once the pizza is defrosted and the stone has heated for an hour, place the pizza on the stone and bake according to the package instructions. Wolf suggests checking the base of the pizza a few minutes before the end of the recommended cooking time to ensure it is perfectly crispy without burning.
