If you’ve ever wondered how to cook a papa murphy’s pizza, you’re not alone. This take-and-bake pizza is a favorite for its fresh ingredients and easy prep. Pasta sauce develops deep flavor when you start with a soffritto of onions, carrots, and celery in olive oil, but for Papa Murphy’s pizza, the sauce is already perfect—you just need to bake it right. In this guide, I’ll walk you through every step, from unboxing to slicing, so you get a crispy crust and melted cheese every time.
How To Cook A Papa Murphy’s Pizza
Before you even turn on the oven, you need to know the basics. Papa Murphy’s pizzas are raw and unbaked when you buy them. That means you have full control over the final result. The key is to follow the store’s instructions but adjust for your own oven. Let’s start with the setup.
Preheat Your Oven Correctly
Set your oven to 425°F (218°C). This is the standard temperature for most Papa Murphy’s pizzas. If your oven runs hot or cold, use an oven thermometer to check. Place a rack in the middle position—this ensures even heat distribution. Don’t put the pizza on the bottom rack; it will burn the crust before the cheese melts.
Remove Packaging And Prepare The Pizza
Take the pizza out of the plastic wrap. Leave it on the cardboard tray that comes with it. This tray is oven-safe up to 450°F, so it’s fine to use. If you want a crispier crust, you can transfer the pizza directly to a preheated pizza stone or baking sheet. But the cardboard tray works well for most people.
Should You Remove The Plastic Dome?
Yes, remove the plastic dome completely. The dome is only for transport, not for baking. If you leave it on, it will melt and ruin your pizza. Also, peel off any stickers or labels from the cardboard tray.
Baking Time And Temperature
Bake the pizza for 12 to 18 minutes. The exact time depends on your oven and the pizza size. A large pizza might need 18 minutes, while a small one could be done in 12. Start checking at 12 minutes. Look for a golden-brown crust and bubbling cheese. The edges should be slightly crispy but not burnt.
How To Check If It’s Done
- Lift the edge of the pizza with a spatula. The bottom should be golden brown.
- Touch the center of the crust. It should feel firm, not doughy.
- Cheese should be fully melted and slightly browned in spots.
If the top is browning too fast but the crust is still soft, tent the pizza with aluminum foil for the last few minutes. This prevents burning while the center finishes cooking.
Tips For A Crispy Crust
Everyone wants a crispy crust, not a soggy one. Here are some tricks to get that perfect crunch.
Use A Pizza Stone Or Steel
Preheat a pizza stone or steel in the oven for 30 minutes before baking. Place the pizza directly on the hot surface. This transfers heat quickly to the bottom, creating a crispy crust. If you don’t have a stone, use a preheated baking sheet upside down. The flat surface works almost as well.
Bake On The Lowest Rack
For extra crispiness, place the pizza on the lowest oven rack. This puts the bottom closer to the heat source. But watch it closely—the bottom can burn if left too long. Reduce the baking time by 2-3 minutes if using this method.
Let It Rest After Baking
When the pizza comes out of the oven, let it rest on a wire rack for 3-5 minutes. This allows steam to escape, preventing a soggy crust. Don’t cut it immediately; the cheese needs to set slightly so it doesn’t slide off.
How To Cook Different Papa Murphy’s Pizza Varieties
Not all Papa Murphy’s pizzas bake the same way. Here are adjustments for popular types.
Stuffed Pizza
Stuffed pizzas have a thicker crust and more filling. Bake them at 425°F for 18-22 minutes. The center might take longer to heat through. Check with a food thermometer—the internal temperature should reach 165°F. If the top browns too fast, cover with foil after 15 minutes.
Thin Crust Pizza
Thin crust pizzas bake faster. Reduce the time to 10-14 minutes at 425°F. Watch closely after 10 minutes. The edges can burn quickly because they are thinner. Use the middle rack for even cooking.
Gluten-Free Crust
Gluten-free crusts are more delicate. Bake at 400°F for 12-16 minutes. Don’t overbake, or the crust will become hard and dry. Let it cool on the tray for 5 minutes before slicing to avoid crumbling.
Common Mistakes And How To Avoid Them
Even experienced cooks make errors with take-and-bake pizza. Here are the most common ones.
Not Preheating Long Enough
If you put the pizza in a cold oven, the crust will be doughy. Always preheat fully. Wait until the oven reaches the set temperature and holds it for 5 minutes. This ensures even heat from the start.
Overloading With Extra Toppings
Adding too many extra toppings can make the pizza soggy. The cheese and sauce are already balanced. If you add more, spread them thinly. Precook wet toppings like mushrooms or peppers to remove excess moisture.
Cutting Too Early
Cutting the pizza right out of the oven makes a mess. The cheese is too hot and runny. Wait 3-5 minutes. Use a sharp pizza cutter or a large chef’s knife. Rock the cutter back and forth, don’t press down hard.
Storing And Reheating Leftovers
If you have leftover pizza, store it properly to keep it tasty.
Refrigeration
Let the pizza cool completely. Place slices in an airtight container with paper towels between layers. The towels absorb moisture and keep the crust from getting soggy. Store for up to 4 days.
Reheating Methods
- Oven: Preheat to 375°F. Place slices on a baking sheet for 5-7 minutes. This restores crispiness.
- Skillet: Heat a non-stick pan over medium heat. Place slices in the dry pan for 2-3 minutes, then add a few drops of water and cover for 1 minute. The steam melts the cheese without making the crust soft.
- Air fryer: Set to 350°F for 3-4 minutes. Works great for single slices.
Avoid the microwave. It makes the crust rubbery and the cheese tough.
Frequently Asked Questions
Can I cook a Papa Murphy’s pizza on a grill?
Yes, you can grill it. Preheat the grill to medium heat (about 400°F). Place the pizza directly on the grates or on a pizza stone. Cook for 10-15 minutes with the lid closed. Check the bottom to prevent burning. The grill adds a smoky flavor.
How do I know if my Papa Murphy’s pizza is fully cooked?
The crust should be golden brown and firm. The cheese should be melted and bubbly. Use a food thermometer to check the center—it should read 165°F. If the dough feels soft or looks pale, bake for 2-3 more minutes.
Can I freeze a Papa Murphy’s pizza before baking?
Yes, you can freeze it. Wrap the pizza tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. To bake, thaw in the refrigerator overnight, then bake as usual. Add 5-7 minutes to the baking time if baking from frozen.
What should I do if the crust is burning but the cheese isn’t melted?
This usually means the oven is too hot or the rack is too low. Lower the temperature to 400°F and move the pizza to a higher rack. Cover the edges with foil strips to protect them while the center finishes cooking.
Is it safe to eat Papa Murphy’s pizza raw?
No, the dough contains raw flour and eggs, and the toppings may have raw meat. Always bake the pizza until it reaches an internal temperature of 165°F. Eating raw dough can cause foodborne illness.
Final Thoughts On Baking Papa Murphy’s Pizza
Now you know exactly how to cook a papa murphy’s pizza. The process is simple: preheat, bake, rest, and slice. With a few tweaks, you can get a crispy crust and perfectly melted cheese every time. Remember to adjust for your oven and the pizza type. Don’t rush the resting step—it makes a big difference. If you make a mistake, don’t worry. Even a slightly overbaked pizza is still delicious. Just learn from it and try again. The next one will be even better.
So grab your Papa Murphy’s pizza, fire up the oven, and enjoy a homemade-style meal with zero prep work. You’ve got all the tools now. Happy baking—or should I say, happy cooking.