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Q: Why can’t I get the bottom crust to brown up no matter how long I bake it?

SUGAR makes dough brown. We do not use any extra sugars in our dough. YEAST – We use a high-quality cake yeast which gives us a lighter color, but a delicious flavor.

I baked a CLASSIC pizza following the directions and the crust came up so hard I could barely cut it, do you have any suggestions to achieve a softer crust?

Our CLASSIC pizzas bake up well at a preheated 450 degree oven placed directly on the rack. If you prefer a softer crust, consider using a baking sheet instead of directly on the rack.

Do I need to thaw the pizza before baking?

No, we suggest placing the frozen pizza directly in a pre-heated oven.

I purchased a cheese pizza and baked it upside down in my oven. How can I tell the difference from the top and the bottom for next time?

Unlike our competitors, we par-bake our pizzas. The bottom has pinholes in the crust. The cheese normally has brown spots on the top and are placed right-side up in the box.