Papa Murphy’s Take ‘N’ Bake Pizza (Oven Guide)
Bake the pizza from refrigerated, not frozen, in a fully preheated conventional oven at the temperature printed on its package. Papa Murphy’s standard instruction is 425°F (218°C), with the pizza level on its supplied tray on the center rack. Follow the product’s time range, then check that the crust is browned and the cheese is melted and bubbling before serving.
A pizza that looks done on top can still be cool or underbaked in the middle. The key is to use the instructions for your specific pizza, keep the oven setting steady, and treat the supplied tray as a support, not as a preheated baking stone. Here’s how I approach the bake and what to check if the result is off.
Before you bake: check the package and prepare the oven
The package is your guide because oven instructions can vary by pizza type. Standard-crust and stuffed-crust pizzas need different bake times, and specialty products may have their own directions. Keep the pizza refrigerated while the oven heats, remove its packaging as directed, and use a conventional oven and the supplied tray unless the label says otherwise.
Preheat the oven to the temperature printed on the package. Papa Murphy’s standard bake instruction is 425°F (218°C), but check your pizza’s label before relying on that setting. A fully preheated oven matters: putting a cold pizza into an oven that is still warming can make the listed timing less useful.
Remove plastic wrap and any packaging that is not explicitly marked oven-safe. Place the pizza on its supplied tray. Do not add oil unless the package tells you to. Set the tray aside until the oven is ready, rather than leaving the pizza at room temperature through a long preheat.
The tray is meant to support the pizza during the instructed bake. It does not work like a preheated stone or steel, which holds and transfers heat differently. For this method, follow the tray and oven directions on the package instead of swapping in a different surface.
Oven temperature, rack position, and bake time
Temperature is the oven’s heat setting, while bake time is the window the pizza needs in that oven. For standard Papa Murphy’s instructions, use 425°F (218°C) and the center rack, but let the package for your specific pizza set the final temperature and time. Begin checking near the early end of any listed range.
| Pizza type or detail | Common instruction | What to do |
|---|---|---|
| Standard crust | 425°F; commonly 12–18 minutes | Use the package time and check near its early end |
| Stuffed crust | Commonly 32–40 minutes | Use the stuffed-crust package directions; do not use standard-crust timing |
| Rack position | Center rack | Keep the tray level |
| Temperature | Standard instruction is 425°F (218°C) | Confirm the label before heating |
These are common ranges, not a substitute for the label. Pizza size, toppings, and product type can affect the directions. If your package gives a different time or temperature, follow it. Avoid opening the oven repeatedly; each opening lets heat escape and can make timing less predictable.
Step-by-step: bake the pizza on its tray
A steady setup makes the bake easier to judge. Keep the pizza cold until the oven is ready, center the tray on the rack, and use the package’s timing as a guide rather than a guarantee. Check the crust and toppings before serving, especially if your oven tends to bake unevenly.
- Read the package. Note the oven temperature, time range, rack position, and any product-specific instructions.
- Preheat fully. Wait until the oven reaches the stated temperature.
- Unwrap the pizza. Remove plastic wrap and packaging unless a piece is clearly labeled oven-safe.
- Set it on the supplied tray. Keep the pizza level, then place the tray on the center rack.
- Start with the package time. If the label gives a range, begin checking near the lower end. Use oven mitts when handling the tray.
- Check for doneness. Look for a browned crust and cheese that is fully melted and bubbling. If it needs more time, continue baking and watch it closely.
- Remove and rest. Set the hot tray on a heat-safe surface. Let the pizza rest briefly before cutting.
Do not switch to a broiler just to brown the top unless the package explicitly allows it. The supplied tray’s suitability for broiling or higher temperatures cannot be assumed.
How to tell when the center is ready
Doneness means more than a browned top. Check the crust and the center together: the crust should be browned, and the cheese should be melted and bubbling. If the top looks ready but the center seems cool, keep baking at the package temperature and check again after a short interval.
If you choose to check temperature, 165°F (74°C) at the center is a conservative food-safety check, not a Papa Murphy’s brand-specific bake endpoint. Use a clean food thermometer, and avoid touching the tray with its probe. Visual checks and the package instructions remain the main guide for routine baking.
A bubbling surface alone does not confirm that the center is hot. If you are unsure, give the pizza more time in the oven rather than serving it based only on the edges. Keep a close eye on it as it finishes so the crust does not become overly dark.
Troubleshooting common bake problems
When a pizza does not bake as expected, check the oven setting, package timing, rack position, and whether the pizza went in while the oven was fully preheated. Those details often explain uneven results. Make one adjustment at a time, and do not raise the temperature beyond the package instructions to speed up the bake.
| What you notice | What to check | Next step |
|---|---|---|
| Pale crust or cheese that is not bubbling | Is the oven fully preheated? Has the package time elapsed? | Continue at the package temperature and monitor |
| Top browns before the center is hot | Is the oven hotter than directed, or is the rack too high? | Keep baking at the instructed temperature; avoid broiling |
| Center seems cool | Did you use the correct time for this crust type? | Continue baking and check again |
| Tray looks damaged or scorched | Was it used above its labeled limits or under a broiler? | Stop using it; follow package restrictions |
Here are three common kitchen scenarios, offered as troubleshooting examples rather than reports of specific customer cases:
- The cheese is bubbling, but the center feels cool. Check whether you used the stuffed-crust timing by mistake on a standard pizza, or standard timing on a stuffed crust. Follow the correct package range and continue baking if needed.
- The top is getting dark before the center is ready. Keep the oven at the package temperature and avoid the broiler. Check that the rack is in the center position, then continue baking and monitor closely.
- The crust stays pale. Confirm that the oven finished preheating and that the tray is on the center rack. Continue within the package directions, checking often near the end.
Tray safety, cutting, and serving
The supplied tray is intended for the bake method described on the package, not automatically for every oven function. Its temperature limit and suitability for broiling, grilling, or direct flame should not be inferred from ordinary oven use. Following the label helps avoid tray damage, scorching, or fire.
Use oven mitts to lift the tray and set it on a heat-safe surface. Let the pizza rest briefly before cutting so the cheese and toppings can settle. Cut on a stable surface with a pizza wheel or suitable knife. Avoid cutting directly on the tray if the blade could puncture or score it.
After the tray has cooled, discard it unless its label expressly says it can be reused. Do not wash or reuse a single-use tray. Melted cheese can stay very hot, so allow extra cooling time before serving children.
Frequently asked questions
These quick answers cover the most common oven questions. The product package remains the final reference because directions can vary. When in doubt, use the listed temperature and time, keep the tray on the center rack, and check that the center and crust are ready before serving.
What temperature do I bake Papa Murphy’s pizza at?
The standard instruction is 425°F (218°C). Check your pizza’s package, since product directions can vary.
How long does a standard-crust pizza take?
A common range is 12–18 minutes. Use the time printed on your package and check near the early end of the range.
How long does a stuffed-crust pizza take?
A common range is 32–40 minutes. Follow the stuffed-crust package directions, not standard-crust timing.
What oven rack should I use?
Use the center rack unless your package says otherwise. Keep the supplied tray level.
Should I leave the pizza on the tray?
Yes, for the package-directed bake. The supplied tray supports the pizza during cooking.
Do I remove the plastic wrap before baking?
Yes. Remove plastic wrap and any other packaging unless it is explicitly labeled oven-safe.
Can I use the broiler to brown the top?
Do not use the broiler unless the package explicitly permits it. The tray may not be rated for broiler heat.
What if the cheese browns before the center is hot?
Continue baking at the package temperature and monitor closely. Do not raise the heat or switch to broil to speed things up.
How can I check the center temperature?
A reading of 165°F (74°C) is a conservative food-safety check, not a brand-specific endpoint. Keep the probe away from the tray.
Can I wash and reuse the supplied tray?
Only if its label expressly allows reuse. Otherwise, let it cool and discard it.
A reliable finish
For a dependable bake, use the package’s temperature and timing, preheat the oven, and place the pizza level on its supplied tray on the center rack. Check for browned crust and fully melted, bubbling cheese before serving. If the pizza needs more time, continue at the directed temperature and monitor it closely.
(This article was written by one of our staff writers, Andrew P. Morrison. Visit our Meet the Team page.)
