i think a lot of people trust the thermostat in their ovens, and the instructed directions, as to how long to cook it, and come up with something somewhere between barely edible, and delicious.
Most frozen Pizzas say 425f....
I get far better results at 410f and i dont use a timer. I Peek, then hover, till the edge is browning and bubbling.
Sometimes when hovering, and notice the edges just beginning to brown, I'll switch to 'broil' for the last 30 seconds or so, to get the center nearly as lightly browned as the edges.
Burnt edges = inedible, in my opinion.
I've come to dislike anytbing but cheese pizzas though.
I'd much rather top it with my own ingredients, which often need some degree of a head start in a sautee pan, before being applied. Otherwise they can really throuw off the whole result. Depends on how thinly sliced and how they are located upon though.
Perhaps some frozen Pizza brands are more friendly to certain ovens and the 'chefs' feeding the expectations and aptitudebregarding cooking.
I got some good local pizzerias.
One walking distance, with some delicious craft brew on tap.
It's an overpriced ordeal to obtain one.
Screaming Sicilian all cheese, with hyper thin sliced onions, jalapenoes, tomatoes, and one piece of thin pepperoni per splice.
Sometimes mushrooms and black olives too.
Any frozen Rising crust Pizza make me hurl.