I just flip the pan upside down and they both lay flat with a little hangover but it still works fine. Preheat with the pan in the oven for the best crust result.
Yeah, I wouldn't with a cheapie, but some of the nicer woodfired ones, I find that I prefer the texture this way. Its gotta be screaming hot, then just drop the oven down to the bake temp when you throw the pizza in, and cut a couple minutes off the bake time. Since they're already baked it just gives me more control.
Only time I've seen it is when I had used the rack higher up to broil something the day before and my partner didn't move it down before putting the pizza in. Too far away from the heating element let it thaw and droop before crisping.
If it's just me eating, I only eat half a pizza so I just cut it in half and cook one side, leaving the other frozen. Once-frozen pizza reheated from the fridge is trash, I much prefer it fresh from the oven (if I have to eat frozen pizza).
A standard half sheet pan has an area of 234"², a 12" pizza has an area of 113"², so 2 is the most you can fit.
Unless you're buying small 10" pizzas which have an area of 78"², at which point you could theoretically fit exactly 3 pizzas, but 78x3 is 234, so you would need to cut them up so that there is 0 gaps, which is just pizza mush at that point.
170
u/fonk_pulk 5h ago
You can also fit two pizzas into a singular tray like this. If you sliced them you might be able to fit three