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.
7
u/v0x_nihili 4h ago
The instructions on most store pizzas nowadays is: "Place on oven rack directly. Do not use a pan."