I don’t know for how long I kept searching for a clue to correct my frozen pizza not cooked all the way.
I love to keep frozen pizza on hand for those nights when I have no energy to cook or when the kids get hungry after school and there is no time to make anything.
And above all, frozen pizzas are comparatively far more affordable than delivery from a pizza restaurant.
But what if you run into the problem of frozen pizza not cooking all the way through?
No doubt it can be annoying, but stay with me till the end and you will know what I discovered during my quest to prepare a well-cooked pizza.
What to Do with Frozen Pizza Not Cooked All the Way?
Having a stockpile of frozen pizza that ranges in size from individual “snacky” slices to full pies for a family is a great idea.
When compared to ordering pizza delivery, frozen pizzas are more cost-effective, and you may customize them to your liking before baking them.
However, there are times when the frozen pizza isn’t fully cooked, and the base is still a touch soggy.
Don’t worry, I am here to help you avoid and rectify this issue, as it seriously dampens the fun.
Tip: Stick to a higher temperature when baking because it is better to have a pizza with a few scorched areas than one that's undercooked and inedible.
How Do You Fix Frozen Pizza Not Cooked Through?
You should know up front that if your pizza is cooked on the edges but raw in the center, there isn’t much you can do about it.
If you try to reheat the pizza any further, it will likely become burnt and unpleasant to eat.
Sometimes, it may help to reduce the heat by 25 degrees, move the oven rack down by one or two positions, and cook the pizza for an additional five minutes.
Watch it closely to make sure it doesn’t catch fire.
However, if you always get your pizza undercooked, you may be making certain mistakes.
Correcting those issues would keep you from dealing with an undercooked pizza in the first place.
Here is what you may want to do to correct or prevent pizza not cooked all the way through.
Let it Defrost
Whether you use frozen pizza or work with frozen pizza dough prepared at home, remember to defrost it first.
You should let it get to room temperature before you decide to bake it.
It may take 30–90 minutes, but the ultimate result will be worth the wait.
The dough will be a lot more relaxed, simpler to stretch, and baked much faster if you give it some time to warm up.
Stick to a Higher Temperature
The first thing you may do is choose a higher temperature to heat your frozen pizza.
It’s important to use the highest temperature your oven can handle when cooking pizza.
Keep in mind that the 850-900F temperatures reached by wood-fired pizza ovens are responsible for the pizza’s delightfully crispy base.
Do not be reluctant to turn up the temperature.
Tip: Before placing the pizza in the oven, check the temperature to ensure it is at the right level.
Position the Pizza Correctly
Another thing I have learned through trial and error is that altering where in the oven you bake the pizza may help significantly.
It is a strategy you may attempt to get uniform browning and a fully cooked center.
I have noticed that far too many people dump the pizza in the oven without arranging the rack.
Do not make this mistake because it leads to uneven cooking.
What to Do?
Putting the oven rack in the center of the oven is a new best practice you should consider adopting.
The pizza will cook more uniformly as heat is able to enter from all sides.
Cooking a pizza with a thick crust requires a lower oven temperature and a rack positioned slightly below the center.
This way, you can leave the pizza in the oven for a few extra minutes without worrying about the top burning.
Remember to Preheat
Preheating the baking sheet in the oven before placing the pizza on it also helps significantly.
When preheating the oven, leave the tray inside. When the oven is hot, carefully place the frozen pizza on the baking tray.
This provides bottom heating as well, leading to a crispier crust and a well-cooked pizza.
Stretch the Dough
It’s best to make the pizza as thin as possible if you’re going to bake it at a very high temperature.
It is especially true when you have homemade pizza dough.
Since it is less thick, it will bake more quickly, preventing an underdone center.
Now, some people might be put off by the thought of trying to stretch pizza dough even thinner.
Well, that’s understandable, given how tough it can be if you don’t know what you’re doing.
It does not have to be difficult though, as all you have to do is let it sit for 10-15 minutes, so the gluten relaxes and becomes more elastic.
If you let the dough rest for a while, you’ll find that it’s much simpler to work with and takes on your desired form.
An Important Consideration
Being too harsh with your dough before stretching it out can tighten the gluten and make it much harder to stretch.
Gluten compacted in this way can be stretched with greater ease before snapping back into shape.
Use Toppings Sensibly
The best-baked pizzas often feature minimal toppings, such as cheese and sauce.
Using less reduces the likelihood that the dough will become too wet to keep it from baking all the way through.
After you’ve mastered the fundamentals of pizza making and are satisfied with the results, you may go on to more complex toppings.
However, it is always wise to consider whether or not the ingredients you are using are appropriate for the pizza you are making.
Tip: always place your frozen pizza on the middle rack in the oven and avoid using a cookie sheet or pan for cooking it.
What Causes Your Pizza to Not Cook All the Way Through?
Everyone hopes their pizza will look and taste fantastic when it comes out of the oven, but sometimes that isn’t the case.
Homemade pizza has the potential to be delicious, but it’s easy to ruin if you’re a novice or don’t know what you’re doing.
The same holds true for commercially available frozen pizzas.
Here are a few reasons why your pizza does not cook properly.
#1. You Bake at an Incorrect Temperature
Keep in mind that various pizza varieties call for varying baking times and temperatures.
When baking pizza, some types require extremely high heat, while others can be baked at a more manageable temperature.
The primary difference between pizzas is their thickness.
You need to remember that a pizza with a thicker crust will require a lower oven temperature and longer baking time.
Therefore, the oven’s temperature must be modified to accommodate the desired pizza crust.
It’s possible that you do not have to worry about the thicker pizzas.
It is usually when you aim for something closer to a typical thin-crust Italian pizza and plan on utilizing a hot wood-fired oven.
#2. You Use Wet Toppings
No matter what type of pizza you are making, using wet toppings is a big no-no.
If you use wet toppings, the pizza won’t bake evenly across the crust, and it will taste sloppy.
It all comes down to the moisture content.
I have seen beginners frequently overfilling their pizzas, believing that baking would still be successful.
Remember, fresh mozzarella and veggies contain a lot of water, making your pizza soggy.
Naturally, pizzas with a thicker crust will be able to accommodate more toppings.
But it is still not a good idea to pile on all the ingredients unless you are sure they won’t make the pizza soggy.
Tip: Do not overthink and just let your pizza bake even if you're worried about it burning, turning too dark, or becoming too hard.
Why is my frozen pizza not cooked all the way? So many things can go wrong when baking a pizza, and it is rather tricky for beginners.
In most cases, fixing the temperature and cooking time can resolve the issue, but other things can cause problems too.
Remember, it is not always possible to salvage your “under-cooked” pizza.
So it is better to be proactive and avoid certain mistakes to have a wonderfully baked pizza.