You just pulled a frozen pizza from the freezer. Now, you need to know how long do you put frozen pizza in the oven. The answer isn’t always simple, but getting it right is the difference between a soggy mess and a perfect slice.
This guide gives you the exact times and temperatures you need. We’ll cover every type of crust and oven. You’ll get clear, step-by-step instructions for a great result every single time.
How Long Do You Put Frozen Pizza In The Oven
Most standard frozen pizzas bake in a preheated 425°F oven for 14 to 20 minutes. That’s the general rule. But the exact time depends on your pizza’s size, thickness, and your oven’s quirks.
Think of the box instructions as a starting point, not a guarantee. Your oven might run hot or cold. A crowded oven cooks differently than an empty one. We’ll help you navigate all these variables.
Why Baking Time Varies So Much
Not all frozen pizzas are created equal. A thin, crispy crust cooks much faster than a thick, rising crust. Toppings also play a role. A loaded meat lover’s pizza needs more time than a simple cheese one.
Here are the main factors that change your baking time:
- Oven Type: Conventional vs. convection ovens cook very differently.
- Pizza Size: A personal 6-inch pizza vs. a family-sized 16-inch pizza.
- Crust Style: Thin, regular, pan, stuffed, or rising crust.
- Topping Density: Extra cheese and heavy toppings need more heat.
- Oven Accuracy: Many home ovens are off by 25 degrees or more.
The Universal First Step: Preheat Your Oven
This is the most common mistake. Never put a frozen pizza in a cold oven. Always, always preheat. A properly hot oven immediately starts cooking the crust. This prevents a soggy bottom.
Set your oven to the temperature on the box. Give it a full 15-20 minutes to reach the true temperature. The heating light isn’t always accurate. Use an oven thermometer if you have one.
Standard Baking Times by Crust Type
This is your quick-reference guide. Start here, then adjust based on your own observations.
Thin & Crispy Crust
These pizzas are designed to cook quickly. The crust is, well, thin. Overcooking happens in a flash.
- Temperature: 425°F to 450°F
- Time: 10 to 14 minutes
- Key Sign: The edges will be a deep golden brown, and the cheese will be fully melted and bubbly.
Regular & Classic Crust
This is the typical frozen pizza crust. It’s got a bit more dough than the thin kind. It’s the most common style you’ll find.
- Temperature: 400°F to 425°F
- Time: 14 to 18 minutes
- Key Sign: The crust should be golden all the way around, and toppings should look thoroughly heated.
Pan & Rising Crust
These have a thicker, bread-like dough that needs to “rise” and bake through. They require the most time and a slightly lower heat to cook the center without burning the top.
- Temperature: 375°F to 400°F
- Time: 18 to 25 minutes
- Key Sign: The crust will be a rich golden brown and feel firm to the touch. The cheese should be deeply melted.
Step-by-Step Guide to Perfect Frozen Pizza
Follow these numbered steps for the best results. It’s a simple process, but each step matters.
- Read the Box: Check for any special instructions. Note the recommended temperature and time.
- Preheat the Oven: Set your oven to the stated temperature. Let it preheat for at least 15 minutes.
- Prepare the Pan: You can use the cardboard circle under the pizza, but for a crispier crust, place it directly on the oven rack or on a preheated pizza stone. A baking sheet works too, but may soften the crust.
- Place the Pizza: Put the frozen pizza in the center of your chosen cooking surface. Don’t add extra oil or parchment paper unless the box says to.
- Set a Timer: Set your timer for the LOW end of the recommended time (or our guide above). You will check it later.
- Check for Doneness: When the timer goes, look at the pizza. Is the cheese fully melted and bubbly? Is the crust your desired color? If not, add 2-3 minutes and check again.
- Let it Rest: This is crucial. Take the pizza out and let it sit on a cutting board for 3-5 minutes. This allows the cheese to set and makes slicing cleaner.
Should You Use a Baking Sheet or the Oven Rack?
This choice impacts your crust texture. Using the oven rack gives you the crispiest bottom crust because hot air circulates all around. It’s the best method for most pizzas.
Place a baking sheet on a lower rack to catch any drips. Using a baking sheet or pan is safer and easier, but it can trap steam and lead to a softer crust. If you prefer a chewier crust, this is fine.
Conventional vs. Convection Oven Settings
Knowing your oven type is essential. They are not the same.
Baking in a Conventional Oven
A conventional oven has heating elements at the top and bottom. Heat rises, so the top of the oven is often hotter. This is the standard oven most people have. Follow the box times directly. For more even cooking, place your pizza in the center of the middle rack.
Baking in a Convection Oven
A convection oven has a fan that circulates hot air. This cooks food faster and more evenly. If your oven has a convection setting, you must adjust.
- Reduce the Temperature: Lower the recommended temperature by 25°F.
- Check Early: Start checking for doneness at least 5 minutes before the minimum box time. The pizza will likely be done sooner.
- Using convection can give you a wonderfully even, crispy crust.
How to Tell When Your Frozen Pizza is Done
Timers are helpful, but your eyes are the best tool. Here’s what to look for:
- The Cheese: It should be completely melted with bubbles forming on top. No unmelted, solid-looking sections.
- The Crust Edges: They should be a uniform golden brown. Pale dough means it’s undercooked. Very dark brown means it’s overdone.
- The Bottom Crust: Carefully lift a corner with a spatula. It should be crisp and browned, not pale or doughy.
- The Toppings: Pepperoni should be curled at the edges, vegetables should look heated through.
If the cheese is done but the crust is pale, your oven might be too hot. Next time, try lowering the temperature and baking a bit longer. This allows the crust to cook through before the top burns.
The “Resting” Step You Shouldn’t Skip
Pulling the pizza out and slicing immediately is tempting. But waiting 3-5 minutes lets the hot cheese and toppings settle. This prevents everything from sliding off with the first bite. It also gives the crust a chance to firm up slightly, making for a cleaner cut.
Common Frozen Pizza Problems & Fixes
Soggy or Doughy Crust
This is the number one complaint. The main culprits are lack of preheating and using a cold baking sheet. Always preheat. For extra crispness, try placing the pizza directly on the rack with a drip tray below. You can also preheat your baking sheet for 5 minutes before adding the frozen pizza.
Burnt Edges but Undercooked Middle
This means your oven is too hot. The outside cooks too fast while the inside stays frozen. Lower your oven temperature by 25°F and increase the baking time slightly. Also, ensure your pizza is in the center of the oven, not too close to the top heating element.
Cheese Not Browning
If the crust is done but the cheese looks pale and just melted, use your oven’s broiler for the last minute. Watch it closely! Broilers can burn food in seconds. This gives you that nice, spotty browning on top.
Tips for the Absolute Best Results
Go beyond the basic instructions with these simple tricks.
- Add Fresh Toppings: After baking, add fresh arugula, basil, or a drizzle of hot honey for a flavor boost.
- Grate Extra Cheese: Sprinkle a little extra shredded mozzarella on top before baking for a cheesier, more bubbly finish.
- Use a Pizza Stone or Steel: Preheat it in the oven for an hour. It creates a professional, crispy crust by transferring heat intensely to the pizza bottom.
- Season the Crust: Brush the baked crust edge with a little garlic butter or sprinkle with grated Parmesan after baking.
- Check Oven Calibration: If your food never cooks right, invest in a standalone oven thermometer. It’s a game-changer.
Frequently Asked Questions (FAQ)
Can I cook a frozen pizza without preheating?
It’s not recommended. A cold oven will thaw the pizza slowly before cooking it, leading to a very soggy crust. Always preheat for the best texture.
How long to cook frozen pizza at 400 degrees?
At 400°F, a standard 12-inch frozen pizza will take about 16 to 22 minutes. Start checking at 16 minutes. Thin crust will be on the lower end, and rising crust will need the full time or more.
Can you put frozen pizza directly on the oven rack?
Yes, this is a great method for a crispier crust. Just be sure to place a baking sheet on a lower rack to catch any cheese or topping drips and prevent a mess in your oven.
Why is my frozen pizza always soggy in the middle?
Sogginess is usually from a lack of direct, immediate heat on the crust. Ensure your oven is fully preheated. Avoid using a baking sheet unless it’s preheated. Placing the pizza on a higher rack can also help, as the top heat will cook toppings faster while the bottom crisps.
How long to bake a frozen pizza in a convection oven?
Use the convection setting and reduce the box’s recommended temperature by 25°F. Then, check the pizza at least 5 minutes before the minimum suggested time. It will cook faster and more evenly with the fan on.
Can I refreeze a pizza if I cooked it too long?
It’s not safe to refreeze a pizza that has been fully baked. Once cooked, you should refrigerate leftovers and eat them within 3-4 days. You can reheat slices in a toaster oven or skillet.
What if my pizza has instructions for a microwave?
Microwave instructions are for speed, not quality. It will give you a soft, chewy crust. For a better result, always use the oven or even a toaster oven if you have one. The texture is far superiour.
Final Thoughts on Baking Frozen Pizza
Knowing how long do you put frozen pizza in the oven is the first step to a great meal. Remember that the box time is a guideline. Your specific oven and pizza will have the final say. Trust the visual cues—the golden crust, the bubbly cheese.
With the tips in this guide, you can consistently turn a simple frozen pizza into a satisfying dinner. It’s about the small details: preheating, placement, and that crucial rest before slicing. Now you have the knowledge to get it right every time.