u/mrdollar11_again

Freshetta Hawaiian has always been my favorite frozen pizza but my oven in my new place always leaves the dough under the cheese like totally raw. Does anyone know if there’s a trick? I’ve seen low on the rack, low temp and longer time, high temp and very short time, use a pizza stone, don’t use a pizza stone. Any advice?

EDIT: I finally found someone describe it as a “gum line” as apparently the technical term, but I can’t find any info on fixing that for a frozen pizza, just from scratch mostly