Pizza Freaks at Home – Q&A
Pizza Freaks at Home – Q&A + Baking Guidelines + Proof
THE ONLY THING IN OUR FOOD IS FOOD
At Pizza Freak Co., we believe frozen pizza can be extraordinary. From the very beginning, our mission has been to create a product that reflects care, craft, and respect for every ingredient. That’s why we partner with suppliers whose values align with our own—companies dedicated not just to quality, but to building a food system rooted in integrity, sustainability, and community.
The following highlights our three core ingredient partners. Together, they embody our belief that better sourcing makes better pizza—and a stronger company.
WHAT MAKES PIZZA FREAK DIFFERENT
Pizza Freak® pizzas are handcrafted in Philadelphia by experienced chefs.
We use a high-hydration, gently handled, three-day slow fermentation dough process. Each pizza is baked in 1/4 sheet trays coated in extra virgin olive oil—yielding a light crust that’s crispy on the outside, tender and nicely chewy on the inside.
OUR STORY
Pizza Freak Co. was created by two working chefs (and dads): Chef Brad Daniels of Philadelphia, and Chef Brad Kilgore of Miami.
Chef Brad Daniels – Vetri Alum; Chef/Owner of Tresini (Ambler, PA), Gloria Sports & Spirits (Warrington, PA), and Oyster Bay (Cape May, NJ)
Chef Brad Kilgore – Kilgore Culinary; 2016 Food & Wine Best New Chef; James Beard Finalist; Culinary Director of The Concours Club (Miami); Cima (Honduras); Oise (Ft. Myers, FL); multiple concepts in the iconic Transamerica Pyramid, San Francisco.
Both busy chefs with young families, Brad and Brad LOVE pizza, but could never find a great frozen pizza to keep on hand at home for their weekly family Pizza Nights.
After two years of R&D, Pizza Freak Co. was created using the same approach they use to make a great dish in their restaurants:
• Ingredients: Bianco DiNapoli Tomatoes, King Arthur Flour, Grande Cheese
• Process: A slow fermented dough to build the flavor and texture of our signature crust
• Freak Frame: Baked in our trademarked Freak Frame—25 minutes in a conventional oven and you are enjoying a pizza as good as (or better) than the best shop in your town.
Pizza Freak is for people who love something a little too much.
Deadheads and Gearheads.
Swifties and Trekkies.
Gamers, Golfers, and Pickleballers.
We make craveable pizza you can pull from the freezer and share with joy—simple, delicious, deeply satisfying.
Keep it classic—or improvise and make it yours.
For the people you love to feed.
Get YOUR Pizza Freak On.
INGREDIENTS
CRUST
Unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid. Water, extra virgin olive oil, agave syrup, yeast.
SAUCE
Tomatoes, Tomato Puree, Onion, Extra Virgin Olive Oil, Sea Salt, Basil, Garlic, Granulated Garlic, Black Pepper, Oregano, Cayenne Pepper
CHEESE
Part Skim Mozzarella: Pasteurized milk, cheese culture, salt, enzymes
CONTAINS: Wheat, Milk
THE FREAK FRAME® + FRICO (CRISPY CHEESY EDGE)
Pizza Freak pizzas bake in the black Freak Frame®.
Frico is the crispy, cheesy edge around the pie that forms as the pizza bakes.
Pro Tip (from our baking guidelines): For more “frico,” arrange shreds of cheese in the space between the crust and Freak Frame®.
PIZZA FREAK BAKING GUIDELINES
KEEP FROZEN
• Keep your pizza frozen until you are ready to bake. For food safety and quality, do not allow pizza to thaw.
• Do not eat pizza without cooking.
OVEN SETUP
Preheat your conventional oven to 375°F.
Do not use a toaster oven.
Do not use a microwave.
BAKE
When your oven reaches 375°F, take pizza out of the freezer and remove it from the bag, keeping it in the black Freak Frame®.
Place your pizza on a wire cooling rack atop a sheet pan. Do not place directly on the sheet pan.
Pro Tip: For more “frico,” arrange shreds of cheese in the space between the crust and Freak Frame®.
Bake on the center rack of your oven.
To get a super crispy bottom crust, do not put the pizza on a sheet tray, steel, or stone.
Be sure that the frame does not touch the sides or back of your oven.
Do not use the top or bottom racks.
Do not broil.
Bake for 20–30 minutes, until the cheese is golden brown around the edges.
Oven temperatures may vary, so adjust baking time as needed.
For food safety and quality, pizza needs to reach 165°F internal temperature.
FINISH
Using oven mitts, carefully remove the sheet pan and pizza from the oven (they are hot).
Place the sheet pan on a heat-resistant surface and let cool 3–5 minutes.
Using a spatula, lift the pizza out of the Freak Frame and place onto a cutting surface, slice, and serve.
Pro Tip: For extra-crispy slices, place them back in the oven on a cooling rack with a pan underneath.
Bake at 400°F until the cheese reaches your desired doneness.
Carefully remove the slices, let cool for a few minutes, serve, and enjoy.
Make It YOURS!
Easy ways to customize your Pizza Freak — all with minimal prep.
These quick add-ons let you turn a great pizza into your pizza. Each takes about 10 minutes or less of prep.
1. Sweet + Savory Onions
Prep time: ~5 minutes
Thinly slice ½ medium sweet or red onion (or a mix of both)
- Toss lightly with extra-virgin olive oil
- Scatter generously over the frozen pizza right before baking
Finish after baking with a light drizzle of aged balsamic vinegar
2. Pepperoni, Pickled Jalapeño & Hot Honey
Prep time: ~5 minutes
Add sliced pepperoni (we love cup-and-char placed close together for max coverage)
- Top with thinly sliced pickled jalapeños to your preferred heat level
- Bake as directed
When the pizza comes out and rests for a minute, finish with a generous drizzle of hot honey
3. Fresh Mushrooms (Added Mid-Bake)
Prep time: ~10 minutes
Slice your favorite mushrooms about ⅛ inch thick
- Lightly sauté in olive oil just until softened — keep them slightly undercooked
- Bake pizza for about 10 minutes
- Carefully pull it out, add mushrooms, then return to oven to finish baking
This keeps the mushrooms tender with great texture. Oven times may vary.
SO… HOW DO I KNOW IT’S AS GOOD AS YOU CLAIM?
WHAT FOOD CRITICS SAY
Craig LaBan, James Beard Award–winning food critic, The Philadelphia Inquirer:
“Can frozen pizza’s bad rap be redeemed? … has evolved into one of the best frozen pies I’ve eaten. Made from high-quality ingredients and built on a well-fermented Roman-style cushion of dough … it finishes with a Detroit-style frico … One key: a unique cardboard baking pan with windows cut out — the “Freak Frame” — that allows the bottom to crisp.”
Hunter Lewis, Editor-in-Chief, Food & Wine:
“Another revelation of the weekend: Pizza Freak Co. … Think Stouffer's French Bread Pizza from the 1990s, only 50 times better and sauced with Bianco DiNapoli tomatoes atop a slow-fermented, crispy, lacy, focaccia-like crust. Be on the lookout for this one.”
Jeff Gordinier, James Beard Award–winning writer; Contributing Editor, Esquire:
“This is not a frozen pizza that you settle for because you're tired. This is a frozen pizza that you crave.”
WHAT CUSTOMERS SAY (5-STAR REVIEWS)
10/25/2025 — upt 7900
“I’ve experienced the best frozen pizza ever!!! No lies told here. I wanna say thank you to the owner for giving me a pizza on Thursday and I’m definitely looking forward to trying other options you have.”
08/21/2025 — Ruth Castilleja Albarran
“Great Product!! High quality ingredients that work wonders for not only catering and events (Which is very important as a professional chef) but also for the home cook. Versatile to meet the most demanding palates.”
05/02/2025 — Carlos Alvarenga
“PizzaFreak Co has completely redefined what I expect from a home-cooked pizza. The quality of the ingredients, the precision of the crust, and the balance of flavors are all outstanding. From the moment it comes out of the oven, it’s clear this is not your typical frozen or DIY pizza — it rivals, and in many cases exceeds, what you’d find in well-regarded pizzerias. The crust bakes up beautifully with the right texture and bite, and the toppings are fresh, thoughtfully composed, and generously applied. Preparation is simple, but the results are anything but ordinary. PizzaFreak has set a new standard. It’s a rare product that delivers exactly what it promises: restaurant-quality pizza, made at home.”
04/27/2025 — Chris Furlan
“I know my pizza... Move over Rays! It's not just the best frozen pizza that I have tasted, it is the best pizza. No contest... My family has now returned for two more (the quality is consistent), and we are enjoying the baking tips on the Pizza Freak website.”
08/20/2024 — Vinson Valega
“My wife & I recently ordered from Pizza Freak and man oh man was it tasty and popping with flavor! We then fired up another pie the next weekend with visitors who were also blown away. More Pizza Freak please!! 🍕🍕😋😋”
08/20/2024 — Peter J. Johnson
“Don't hesitate to order. These are fantastic, and the best part is, you can put any toppings on them you want! Dough is fantastic and the sauce is great too. Keep a few in your freezer for an easy midweek meal.”
08/19/2024 — Alec Freidhof
“Without a doubt the best frozen pizza out I've ever had. Incredibly easy to make and the ingredients are very high quality. I would definitely recommend trying it out!”
08/18/2024 — Raheem Ghouse
“I can’t believe this pizza was once frozen. The crust… the cheese… the toppings are lipsmackingly perfect. I personally like to add hot honey and/or Fly By Jing chilli oil. That takes it to a new level 💥”
08/18/2024 — Mark D. Kuhn IV
“Such an awesome product. Better than a lot of pizza I’ve had from a shop. The crust gets so crispy and the dough is so flavorful it’s like focaccia. 10/10 I keep them in stock in my freezer they make for a great weeknight meal”
07/14/2024 — Marilyn Connors
“As food enthusiasts and empty nesters, my husband and I were curious about Pizza Freak Co. after reading the positive reviews from Hunter Lewis... We decided to give it a try... Pizza Freak Co. impressed us with its quality and ease of preparation. It's not just a frozen pizza; it's a delicious meal that brings joy to our kitchen.”
07/12/2024 — Estella B
“The best frozen pizza I've ever had! The baking instructions were spot on, and it came out perfect every time. My kids absolutely loved it, and it was incredibly easy to prepare. Highly recommend for busy families and pizza lovers alike!”
07/10/2024 — Lee Wallach
“Best frozen pizza you will ever have and arguably better than most non frozen options out there. Highly recommend for adults and kids alike.”
07/10/2024 — Eli K.
“This pizza doesn’t even make sense because seriously, how can a frozen pizza be so FREAKing good? ... in 25 minutes you have a truly incredible pizza. One other cool thing about these pies is that you get that cheese crown, which is so popular now.”
07/09/2024 — Isaac Bernstein
“Hands down the best frozen pizza I ever had. Love the soft yet crisp texture of the crust, the vibrant tomato sauce, and that super creamy mozz. The pizza shells are tons of fun, lets my imagination run wild, without having to get the mixer out.”
07/09/2024 — Dustin Selvaggio
“The greatest frozen pizza mankind has ever known... Effortless to cook, and a great base for any toppings!”
SUPPLIERS (CORE INGREDIENT PARTNERS)
King Arthur Baking Company (Flour)
• Certified B Corporation & 100% Employee-Owned
• 2030 Regenerative Agriculture Commitment: sourcing 100% of its flour from regeneratively grown wheat
• Emissions & Waste Reduction Goals: 100% renewable power, cutting supply chain greenhouse gas emissions, reducing waste generation, striving for zero waste to landfill
• Sustainable Packaging: deforestation-free fibers and post-consumer recycled content
• Advocacy & Partnerships for Food Justice and climate-resilient wheat programs
Grande Cheese Company (Cheese)
• Founded in 1941; premium, all-natural cheeses free of fillers and preservatives
• Works with select family-owned Midwest dairy farms
• Four Pillars of Social Responsibility: Business Sustainability, Associate Excellence, Community Involvement, Environmental Awareness
• Environmental leadership practices including manure-to-renewable energy conversion, water recycling, and reduced pesticide use
• Commitment to workforce training, wellness, and community
Bianco DiNapoli Tomatoes (Tomatoes)
• Established in 2010 by Rob DiNapoli and chef Chris Bianco
• Tomatoes grown in California’s Central Valley, packed with minimal processing to preserve flavor and clean labels
• Partnering with local farmers committed to responsible practices
• Acclaimed by critics and chefs
• “Whether a rumor or a tomato, consider the source.”
A NOTE ON INGREDIENTS AND SIMPLICITY
“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.” — Alice Waters