Pizza is, and always has been, one of my favorite comfort foods. Savory, filling, and cheesy? Sign me up.
Having grown up on the East Coast, I’m particularly fond of a well-made pizza with a crisp crunch and an ooey gooey cheese pull. However, now that I live in Colorado, a proper New York-style pizza is hard to find. When I have the time, I love hosting pizza nights and making it myself. But more often than not, if I get a hankering for pizza, I’m most likely grabbing a frozen pie.
While these frozen options don’t quite compare to homemade pizza, but they’re still plenty tasty—especially when doctored up just the right way. So, I decided to ask a handful of chefs how they jazz up a frozen pie to make it as delicious as possible—and surprisingly, they all recommended the same hack.
Read More: I Asked 3 Food Editors for the Best Frozen Pizza—They All Said the Same Brand
The Pizza Pros
The Best Frozen Pizza Upgrade, According to Chefs
These chefs all agree that the best way to turn a frozen pizza into something worth writing home about is to enhance it with a mix of fresh and pantry ingredients—regardless of the type of pie you’re starting with—both before and after baking. “I always add dried oregano, salt, and pepper before I bake it,” shares Ray.
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Meanwhile, both Lagsdin and Cutolo double down on the cheese before their frozen pizzas hit the oven. “Many frozen pizzas skimp on the cheese,” Lagsdin notes. “Pre-bake is a perfect time to add some fresh-grated low-moisture mozzarella, or even dollops of fresh ricotta.” Cutolo agrees: “Frozen pizzas often use lower-quality cheese. Add fresh mozzarella before the pizza goes in the oven so it melts into that gooey, stretchy layer everyone loves.”
These chefs also get creative in their post-bake adornment, too. Ray adds chile flakes and some fresh ingredients after it comes out of the oven. “I finish by topping it off with some arugula tossed with fresh-squeezed lemon juice, pepper, and olive oil,” she explains.
After it’s baked, Lagsdin drizzles his pie with olive oil and adds fresh basil and even more cheese. “This gives it that artisan vibe, which makes frozen pizza even better,” he says. “Bonus if you have some hot honey for an extra drizzle post-bake.”
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Cutolo also reaches for olive oil, fresh basil, chile flakes, and extra cheese, and occasionally Calabrian chili oil. “Once it comes out of the oven, shave Parmigiano Reggiano over the top, spoon on dollops of ricotta, or even grate a little sharp Pecorino for contrast. This immediately adds richness, creaminess, and depth,” he explains, noting that it brightens the flavors so the pizza tastes fresh and not flat. “Last-minute touches are what really elevate the pie and give it a homemade feel.”
A Bonus Tip
As an honorable mention, the chefs also recommend baking frozen pizza in a very hot oven—450°F or higher—regardless of what the package says, and using a pizza stone for optimal crunch. “This helps give you a crust that’s crisp on the outside and chewy on the inside, instead of soggy,” Cutolo adds.
With these tips, I definitely know how I’ll be leveling up my next frozen pizza.
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