They never come out anywhere near as good as a freshly made pizza at a pizzeria when I follow the box directions. I imagine some of that is a result of freezing the pizza, but I think the directions might be the bigger factor. So my plan is to try emulating the conditions of a proper pizza oven to the best of my ability by:

• Thawing the pizza out before cooking
• Preheating the oven to its hottest setting (500f) with a metal baking sheet inside it
• Putting the pizza directly onto the hot sheet and closely monitoring until it looks done

This is still a very far cry from a pizza stone and an actual pizza oven, but I'm hoping it'll at least be somewhat closer to the real thing. Am I going in the right direction with this / do you have any better ideas?