This is BS

[renz20003]

I have to cook it before serving? WTF. Screw you frozen pizza

 

[IronWing]

It's just a label, man. Do what you feel is right for you.

 

[dullard]

I've long had an argument with my sister-in-law. She feels that since the frozen pizza says to "keep frozen", that you have to rush as fast as humanly possible once you take it out of the freezer. Scramble to take the box off, the plastic, and fling it into the oven.

I say, that unless you set it out on the countertop for an extremely long time so that it thaws, you are good. The meaning of message isn't to keep in it in the freezer before cooking, but instead to keep it frozen before cooking. That is a subtle but important difference. Heck, even letting it thaw should work as long as you avoid food poisoning and use a pizza pan to having the flaccid pizza dripping through your oven racks.

What does the great ATOT say?

 

[renz20003]

I've long had an argument with my sister-in-law. She feels that since the frozen pizza says to "keep frozen", that you have to rush as fast as humanly possible once you take it out of the freezer. Scramble to take the box off, the plastic, and fling it into the oven.

I say, that unless you set it out on the countertop for an extremely long time so that it thaws, you are good. The meaning of message isn't to keep in it in the freezer before cooking, but instead to keep it frozen before cooking. That is a subtle but important difference. Heck, even letting it thaw should work as long as you avoid food poisoning and use a pizza pan to having the flaccid pizza dripping through your oven racks.

What does the great ATOT say?

I've left em in the fridge to thaw so they cook faster and I'm still alive. YMMV

 

[IronWing]

I've long had an argument with my sister-in-law. She feels that since the frozen pizza says to "keep frozen", that you have to rush as fast as humanly possible once you take it out of the freezer. Scramble to take the box off, the plastic, and fling it into the oven.

I say, that unless you set it out on the countertop for an extremely long time so that it thaws, you are good. The meaning of message isn't to keep in it in the freezer before cooking, but instead to keep it frozen before cooking. That is a subtle but important difference. Heck, even letting it thaw should work as long as you avoid food poisoning and use a pizza pan to having the flaccid pizza dripping through your oven racks.

What does the great ATOT say?

Your sister is correct. You should pre-heat the oven until the side panels glow red, then, and only then, remove the pizza from the freezer and place on a rack in the oven (or preheated stone, I suppose) to cook. Your oven mitts should flame a bit if the oven is at the correct temperature. This isn't a safety issue, it is an issue of having a perfect crust at the same moment the toppings are perfect.

Your oven should look like the bottom pic.

 

[BxgJ]

It's just a label, man. Do what you feel is right for you.

If only more people thought this way! The world could be a much better place, think of all the darwin awards

 

[nakedfrog]

I will pay money to watch you eat an entire frozen pizza directly from the freezer.

 

[GagHalfrunt]

You can't believe everything you read. That's merely a suggestion.

 

[Billb2]

I do like your sister-in-law. Prevents frost forming on the crust and makes it crispier.

 

[SKORPI0]

Your oven should look like the bottom pic.

Gold assaying with samples on a crucible? It's been a while since I've done that.
http://www.wikihow.com/Assay-Gold

 

[IronWing]

Gold assaying with samples on a crucible? It's been a while since I've done that.
http://www.wikihow.com/Assay-Gold

Yeah, I took an assaying class a couple years ago, lots of fun. Telling myself, "Okay, the furnace will be hot, no problem, my wife is a blacksmith, I'm used to the forge, just put on the face shield and the coat and the gauntlets, grab the tongs, and holy mofing Christ the furnace is hot!" It was really hot.

 

[dullard]

Your oven should look like the bottom pic.

I agree with a hot oven, especially with homemade dough. But do you honestly think a few extra seconds or even minutes would have any impact on making a frozen pizza into a pizza with a good crust? If you can make a frozen pizza crust into something truly worthwhile, then you are a far better chef than I.

 

[nakedfrog]

I agree with a hot oven, especially with homemade dough. But do you honestly think a few extra seconds or even minutes would have any impact on making a frozen pizza into a pizza with a good crust? If you can make a frozen pizza crust into something truly worthwhile, then you are a far better chef than I.

As someone who's baked hundreds of frozen pizzas (maybe thousands?), I'm of the mind that you shouldn't get it out of the freezer until you're going to cook it, but it doesn't need to be a mad dash to get it hurled into the oven. Doing it at a leisurely pace is just fine.

 

[renz20003]

I will pay money to watch you eat an entire frozen pizza directly from the freezer.

How much?

 

[MrSquished]

I know this isn't the best frozen pizza but it has always held a fond place in my heart:

 

[John Connor]

Why eat it with your mouth? Just shove it up your butt and get it over with.

 

[nakedfrog]

How much?

I dunno, five bucks?

I know this isn't the best frozen pizza but it has always held a fond place in my heart:

I definitely ate a bunch of those in the 80s.

 

[mindless1]

Your sister is correct. You should pre-heat the oven until the side panels glow red, then, and only then, remove the pizza from the freezer and place on a rack in the oven (or preheated stone, I suppose) to cook. Your oven mitts should flame a bit if the oven is at the correct temperature. This isn't a safety issue, it is an issue of having a perfect crust at the same moment the toppings are perfect.

Exactly. I usually add toppings to mine, so what I do is put them on, then put the pizza back into the freezer on a cookie sheet so the added toppings freeze, ensuring that they (incl. extra cheese) don't get done before the crust. A lot of what I add is high water content like onions, peppers, etc so it needs to cook a bit longer before the cheese browns in order for the crust to not be soggy. I also put all high water content toppings on top of the cheese to further accelerate moisture loss, plus that looks prettier.

The other alternative is put a lot of dried spices on to soak up excess moisture.