Take your Pinsa out of the freezer and thaw it in the refrigerator. Always defrost in the fridge—never on the counter! Be sure to slightly open the packaging and never leave it in fridge for more than 3 days- but who would even have that willpower?!

This allows the heat of the oven to cook your Pinsa, without having to defrost it first.

Ovens in a Pizzeria cook at over 600 degrees.

Your home oven can’t get that high, but most can go to 500. The hotter the oven- the quicker your Pinsa will cook.

Preheat your oven – this is really important as you want the temperature to even out inside the oven before your Pinsa goes in.

Before you preheat your oven, put your baking pan in to let it reach the same temperature as your oven.

Your Pinsa crust was cooked on a stone surface inside our oven.

Stones are great because they retain high temperatures and make the crust crispy.

Time is important, but use your eyes. Each oven is different, so use the timer as a base.

Watch the crust – let it get really golden brown.

Watch the cheese – let it get all melty and yummy.

Don’t be afraid to use your broiler for a minute or so to finish the Pinsa perfectly.