How Hot can I go with a frozen pizza?

[Zig]

OK, in my younger days I worked at a pizza place (Z-Place). We ran our ovens at 600 degrees+ and now I am seeing that it is common for you guys to crank your ovens way up. I like a crispy pizza as much as the next guy, and I have made my share of pizzas. But for now frozen is fine. Anyway..., for my question. Can you crank your oven way up for a frozen pizza? I don't see any reason to have to follow the instructions. If you crank your oven up to 550 do you just reduce the cooking time? Just pull it out when its done?

[Trinity]

I make a lot of them, and I would say that the best thing to do is to just follow the instructions on the box. Preheat and bake directly on the oven rack. And watch very close for the cheese to melt in the middle. When you see that, it's done.

http://www.pizzamaking.com/forum/index.php/topic,2167.0.html

[jonfoxx]

I cook a Digiorno on my pizza stone at a preheated 500 degrees, but I let the frozen pizza thaw a bit at room temperature for about an hour (1/2 hour minimum).  There is no set time, so you must watch it and decide when it's finished to your liking.

[lilbuddypizza]

I cook a Digiorno on my pizza stone at a preheated 500 degrees, but I let the frozen pizza thaw a bit at room temperature for about an hour (1/2 hour minimum).  There is no set time, so you must watch it and decide when it's finished to your liking.

I've used my stone as well, for cooking some frozen pizzas, but the IMPORTANT thing is to not put it on stone if it is frozen solid. The shock will split your stone. What I do is get a thick sheet of aluminum foil, place the pizza on it and then place it over a stovetop burner,alternating HI and LOW temps for about a minute. I'd then carefully take it and throw it on the preheated stone and cook away. It makes for a better pizza, but is more trouble than it is worth (with the preheating and such).