How to cook a frozen pizza in a pizza oven

Why full heat burns frozen pizza

A fresh Neapolitan pizza is thin, soft and at room temperature, so it cooks through in about a minute at 450°C. A frozen pizza is partly baked, dense and at around minus 18°C. The outside heats much faster than the inside. At full heat the base chars and the edge blackens while the cheese in the middle is still frozen.

Bringing the stone down to 250°C to 300°C gives the centre time to heat through before the outside overcooks.

Oven settings by type

These are starting points. Thicker pizzas need the lower end of the range and longer times.

Step by step

Preheat your oven as usual so the stone is fully soaked, then turn the gas to low or let the wood fire die back. Read the stone with an infrared thermometer and wait until it falls into the 250°C to 300°C range. See how to use an infrared thermometer.

Take the pizza out of its wrapping and remove any card. Launch it straight from frozen with a peel: frozen pizzas slide easily, so no flour is needed. Turn it every 30 to 60 seconds. When the cheese bubbles and the base is golden, lift it out and check the centre is piping hot.

1. 1

   Preheat fully, then lower the heat.

2. 2

   Wait until the stone reads 250°C to 300°C.

3. 3

   Unwrap the pizza and remove card.

4. 4

   Launch from frozen with a metal peel.

5. 5

   Turn every 30 to 60 seconds.

6. 6

   Check the centre is piping hot before serving.

Getting better results

Thin frozen pizzas suit pizza ovens best. Deep pan and stuffed crust pizzas often need a kitchen oven, or a tray on the stone to shield the base while the top cooks. Adding fresh toppings is fine, but keep them light so they do not add moisture.

Electric ovens like the Sage Pizzaiolo and Kenwood My Pizzeria list frozen pizza among their uses, and some include a frozen preset. If you cook a lot of frozen pizza, that may be easier than managing a flame. See best electric pizza ovens for indoors.

Common problems

If the base burns and the top is pale, the stone is too hot: wait longer before launching or use a tray. If the base is soft and pale, the stone is too cool or the pizza is very thick. If one side burns, turn more often, especially in ovens with the flame at the back. Our pizza burnt underneath but raw on top guide covers the same balance for fresh dough.

Frozen pizzas sometimes leave cheese or oil on the stone. Burn it off at full heat after cooking; see pizza stone smoking or turned black.

Note:Always check the centre of a frozen pizza is piping hot before eating. Follow the cooking advice on the pack.

Fresh dough is easier than you think

If frozen pizza is a fallback because dough feels like hard work, shop-bought dough balls bake far better in a pizza oven and take only a little planning. See how to use shop-bought pizza dough.

Still choosing an oven? Our best outdoor pizza ovens guide compares gas, wood and electric models.

Frequently asked questions

Can you put a frozen pizza in an Ooni? Yes, at a lower stone temperature of around 250°C to 300°C, turning often.

Should you thaw frozen pizza first? No. Most packs say cook from frozen. Thawed bases go soggy and hard to launch.

Can you cook frozen pizza on a pizza stone in a kitchen oven? Yes. Preheat the stone and reduce the pack time slightly, checking the base.

Why did my frozen pizza burn on the bottom? The stone was too hot. Let it cool to 250°C to 300°C before launching.