>The general consensus is that hotter is better when it comes

No. They aren't shoving frozen things into those ovens. You will just have a burnt shitty pizza

>>8288782
Depends on the cooking equipment you use, you can crank most ovens to 550F and use a pizza stone or cast iron pizza pan to mimic coal fired brick ovens. I'm not sure though if a pizza stone can handle 550F, I know my cast iron pizza pan can.

>>8288782
If you bring it to room temp first, then it might bring you a better texture than just tossing it in frozen, but it's not going to radically change the final results.

>>8288934
>>8288782
Sorry, misread, never heard this or froze a pizza I made, I just know if you use a pan that retains heat you can almost mimic a brick oven especially if you can get the oven to 550F.
>>8288943
Yea I don't see it doing much, maybe if you use a regular thin aluminum pizza pan or whatever it'll keep the bottom from burning and cook the top part down somewhat evenly, but then you run the risk of the middle being soggy uncooked I imagine.

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>directions call for 10 minutes at 425
>do 5 minutes at 850
>perfect

>>8288782
AND WHERE DID YOU REACH THIS CONSENSUS? DID YOU CONSULT THE INTERNATIONAL PIZZA TRADERS ASSOCIATION?

>>8289033
It only works if you're using degrees Kelvin.