1. PREHEAT – Place a baking sheet on the center rack of your oven and preheat to 450°F. If using a pizza stone, keep in mind that it retains more heat than a baking sheet and you may need to adjust.
2. PREP – Once your oven is fully preheated, remove the pizza from the freezer and take off the plastic wrap. Keep the pizza in its aluminum tin, with the edges folded up to cradle the crust, and place the tin directly onto your preheated baking sheet.
3. BAKE – Bake for 60 minutes, rotating the pizza halfway through for even cooking. Convection is not needed.
4. REST – Remove the pizza from the oven and let it rest, in the tin at room temperature for 15 minutes, or longer. With every minute, it develops further as the crust soaks up the goodness. Carefully remove from the tin, slice, enjoy.
You can fine tune oven temperature, rack position, and bake time to match your oven and achieve your preferred texture, whether soft, crisp, or extra crunchy.
Beyond a conventional oven, appliances such as pizza ovens, air fryers, toaster ovens, and smokers can also produce excellent results, each adding its own unique character.
Got leftovers? NP450° is delicious cold, room temp, and also reheats beautifully at 350°. For best results, wrap it loosely in foil, leaving some room for steam to escape, and heat until it reaches your preferred temperature.
