For some reason, frozen pizza never gets cooked right when I follow the instructions. Yes, the oven is actually at the right temp (I know not to trust the built-in thermister … but, if three different devices agree within a degree or so … I am confident that I’ve got the oven to a reasonably correct temperature!). But the middle ends up uncooked and soggy. Ugh! And cooking it for a few more minutes until the crust is actually cooked just yields burnt pizza. Also ugh!

So I did an experiment — instead of cooking the pizza at 400 for 22-24 minutes, I tried half an hour at 350 and half an hour at 375. I had to add a couple extra minutes in either case, but 34 minutes at 350 yielded a not-burnt-but-cooked frozen pizza! That’s not exactly a quick meal — if I have frozen dough defrosted, I can bake a fresh pizza at 550 for about ten minutes and have a full half-sheet of well-cooked pizza. But it’s a lazy meal — maybe three minutes of active cooking and half an hour to wash dishes or something.