Bennolli's Baking Tips—more than one

Tips for Great Pizza
For best results, cook only one pizza at a time.

For an extra crispy crust, carefully remove pizza from tray during the final 4-5 minutes of baking, and bake directly on oven rack.

Refrigerate pizza if you are not going to use within an hour of purchase. Let pizza come to room temperature for 15 minutes before cooking.

Pizza and crust are best the same day they are made, but may be refrigerated and used the next day.

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1. Preheat oven to 425˚ with rack in the top and center positions.

2. Remove plastic wrap and place one pizza and baking tray in the center rack of the oven.

3. Check pizza after 4 minutes. If bubbles appear, puncture with a fork. Rotate the pizza for even baking.

4. Move pizza from the center rack to the top rack of the oven. Place the second pizza and baking tray in the center rack.

5. Check top rack pizza after another 7 minutes. If bubbles appear, puncture with a fork. Pizza is done when cheese is melted and bubbling, and the crust is golden brown.

6. Check center rack pizza. If bubbles appear, puncture with a fork. Rotate the pizza for even baking.

7. If you have another pizza, move the center rack pizza to the top rack and bake until done.

8. Typical times are 8-12 minutes for thin crusts and light toppings, 10-18 minutes for thick crusts and heavy toppings.

9. Remove pizzas from the oven and let cool for a few minutes. Slice & enjoy!

Do not re-use the baking tray or reheat the pizza on it! Never bake more than two pizzas at a time.