First, be sure to preheat your pizza stone properly. Modern ovens take about 15 minutes to preheat to 425°F, but the stone itself will take an additional 20 to 30 minutes before it gets to the 425°F recommended by Papa Murphy’s for their take-and-bake pizzas. If you are cooking on a grill, let the stone heat up for at least 30 minutes before using it.

Papa Murphy’s pizza has a sticky dough that is made directly on a white heat-resistant, disposable tray. For best results, we suggest you leave the pizza on the white Papa Murphy’s tray, placing the tray and pizza directly on the pizza stone.

Check on the dough after 6 to 8 minutes and use an ordinary spatula to separate the pizza from the white tray by turning the tray and running the spatula around the edge. If it does not separate, place back in the oven for a few more minutes and try again.

Once your pizza is loose on the white tray, tip the tray and slide pizza onto the stone, removing the white tray altogether. Continue baking for 4 to 6 minutes more until brown on top and crisp on the bottom.

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