I can't remember if I've asked this question or not here, but how do you cook a frozen / fresh pizza in an electric oven without getting a soggy bottom in the middle area ?

Some pizza's are less of an issue than others, but is there some technique I'm unaware of to help solve it for good ?

Or do I need a specialised electric pizza cooker.. ? (Those are a thing right ?)

  • 3
    Unfreeze it?
  • 3
    Perhaps bake it long and/or at a slightly higher temperature? I never really have this issue.
  • 4

    It gets soggy because there's no hot air to dry the crust when using a solid pan/sheet. Get a pizza pan. Or just cook it on the rack; beware of extra cheese, however.

    (Some pizzas cook better on flat sheets because their crust is more uneven, so they get more airflow.)
  • 3
    You have asked this before.
  • 2
    Pizza at the pizzeria is usually baked at 400°C / 752°F for one minute while turning the pie 1-2 times for even browning.

    For home use depends what you've got. Does your oven go above 220°C / 428 °F ? Does your oven have hot air ventilation? On what kind of tray do you place your frozen pizza?

    If you've got a barbeque grill you could make it there, it gets to 400°C / 752°F .

    What i also could reccomend is a microwave with grill and hot air combo. It's awesome! Deep frozen lassagne in 9 minutes with crust. And perfectly even browned frozen pizza in 6 min. And don't get me startet on grilled chicken 🤤
  • 4
    @Root I just assumed that the pizza was being cooked directly on the rack. I never do it any other way.

    You can always place a baking sheet underneath to catch any extra cheese.
  • 1
    Cook it on pizza rack with pan below
  • 4
    I have an electric oven, I usually cook it at like 220°C (regardless of what the packaging says) for however long it says on the packaging minus 3 minutes and I make sure to put it on the rack, not a real pan. Just get some baking paper on top of the rack if you're worried about toppings falling through the cracks (though that never happened to me) oh and in the middle of the oven obviously.
    Trust me, I'm a frozen pizza expert.
  • 3
    Bake fresh pizza.
  • 2
    I just heat them using an ordinary frying pan on an induction cooker. I don't have ovens, I'm poor. But when I compare it to when I heat it using our office oven, the crust is crispier and doesn't get soggy on the frying pan.
  • 1

    Ah yes, so I have !


    Some more answers here to try I see.
  • 1

    Tried that, still have issues. :-(
  • 0

    Tried that too, if I'm not careful, it tends to burn the edges, and still leave me with a soggy middle/bottom.
  • 0
    @Root I do notice the issue is less with a pan with holes in it.

    But still not perfect !
  • 1

    Oven goes up to 250°C

    Yes it has hot air ventilation.

    Tried solid tray and mesh tray with lots of holes.

    > barbeque grill you could make it there,

    > it gets to 400°C / 752°F .

    Not really the weather here for those kind of things, but that sounds a useful thing to try for pizza cooking.

    I wonder if there is anyone on the island with one I could try..
  • 0

    > reccomend is a microwave with grill and

    > hot air combo.

    We have one of those, will give that a try !

    I used to have one, but hated it, because they don't mention in the sales stuff one very serious flaw it has !

    You can't use the oven and then microwave..

    Why, it throws up an "error"!

    Its too hot..

    So you have to spend 10 minutes with a huge fan to cool it down enough to microwave in it..

    Not really kitchen friendly..
  • 1

    Is this a pizza rack ?
  • 0

    Will try that in the future when finances are better !
  • 0

    Frying pan sounds an interesting solution.

    I think we only have small ones of those, so limited testing facilities.

    That reminds me, some places sell such huge pizza, who has ovens big enough for pizza's this big !
  • 4
    @ganjaman never defrost a frozen pizza, they’re meant to be cooked from frozen

    @heyheni I work as a chef in a pizzeria and that’s bullshit. Even at 370 Celsius (which is more like 360 in reality) pizzas need 4-5 minutes.

    @Nanos cook with a fan and follow the instructions on the box. Each frozen pizza is different (thickness, amount of toppings, etc), so do whatever they recommend. But yes, cook it on the rack so that the hot airflow reaches the bottom.
  • 0

    Tried the defrost pizza first @ 250c, the top was rather crispy, the bottom hardly cooked..

    On the plus side, not soggy in the middle..

    Instructions say 220c from frozen.

    Thanks for the corrections.
  • 2
    Higher temperature helps somewhat. Otherwise a pizza stone for the oven might help
  • 2

    FX [ Rushes off to Google pizza stone.. ]

    Cool, never heard of that before, looks promising.

    Anyone experience here of using one ?
  • 3
    @Nanos The work very well! Definitely recommend.

    I do prefer flaky crust, though, which requires good dough and good airflow.
  • 1

    Thanks !

    Now the long task of figuring out which is the best to get..

    So far my search shows this as the best option, thoughts ?


    > Pizza Stone - Baking Stone. SOLIDO

    > Rectangular 14"x16"
  • 0
    Eat it before putting it in the oven.
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