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Frozen pizza dough is totally different than fresh dough. Since it's flash frozen and has been hanging out in the freezer for whoknowshowlong, frozen dough tends to turn out limp, no matter how hot your oven, since there are so many ice crystals in the dough, sauce, even the cheese and toppings. The pizza essential steams, rather than bakes.
So, in this case, it's best to let it touch as little of a surface as is possible, and that means the oven rack - slide the frozen pie directly onto the rack, positioned in the "second from the bottom" position. Going from the dry cold of your freezer to the dry heat of the oven is your best bet for any hope of a crispy crust.
If your pizza comes wrapped in plastic (which they almost always do), try this trick: Before you unwrap it, flip it over onto the box or other flat surface, and take the plastic off just the back. Use a fork or paring knife to punch little holes, this will allow the steam to escape, and result in a much less-limp crust.
BTW: There are four major components on any pizza: the crust, the sauce, the cheese, and the toppings. Unfortunately, in most frozen pizzas, each of these components is usually lacking, resulting in a substandard pie. So, address each element individually, and you're well on your way for a passable, even respectable, meal: add cheese, tomatoes, fresh herbs, maybe some meats or salami, drizzle the top with extra virgin olive oil. Enjoy!!!
I find freezer pizzas to be a pretty tolerable base. I buy a pepperoni for two bucks, making sure I get a brand made with real cheese, and cover it with my own green olives and some more mozzarella and parmesan and a sprinkle of cayenne. Often they come out of the oven TOO crispy.
Are you saying to leave the plastic on the top when you cook it?
Oh, nono!! the plastic will hold your toppings in place when you flip your pizza to make holes with a fork.
Then you flip the pizza back, remove plastic ( add more goodies if necessary), and place pizza on the oven rack...
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