Did you refrigerate the dough?
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I have a 12 year old, so frozen pizzas are an easy quick meal for her.
The only one I like is Amy’s Organic brand. In SF I have easy access to multiple styles of good pizza, but on the occasional Friday night if I’m too lazy to pick up or too impatient to get delivery, I doctor up an Amy’s pie with diced pickled onions, salami and/or jalapeños.
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We have never, and I do not know any Chefs who eat frozen pizza, though it is possible.
All my best wishes … Have a nice afternoon.
It could be argued that the “chefs” working at Dr Oetker know even more about good pizza than the chefs who “cheat” by making it fresh every time. 
If I was a chef and I was your friend, Barca, I would definitely eat frozen pizza sometimes - but I’d be careful not to do that in front of you. 
Photo 1 & 4) One of our daughter in laws and one of my assistants. Up the street … a lovely Italian family restaurant …
Photo 2) A Tuscan Trattoria Pizza …
Photo 3) Down the street, a little Pizza Bistro … (Napoletano)
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I’m fortunate to live in an area with lots of great pizza (Philly). Northern Italian, Southern Italian, crispy, somewhat doughy (not a fan of thick dough). Wood-fired, coal-fired, traditional, Greek. So when I order/eat out pizza I pick my shop based on what I’m craving at the time. And yes, I do crave pizza once or twice a month.
That said, I am not averse to frozen pizza. As a kid, I liked Ellios . . . I tried it again a year or two again and can say never again. But there are some good options and in these times it is nice to have something filling and not bad in the freezer when the pandemic and snow every other day make shopping for fresh ingredients a challenge. I did get out this morning, but by this afternoon my plow guy admitted he’s running out of places to put the snow, my driveway turnaround is plowed in and the driveway itself is as narrow as my Camry.
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As I recall we did. Why do you ask?
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I’ve heard that refrigeration improves the dough.
You really need a big old wood-fired stove to pull that off.
Use Oaxaca crumbled on tacos!
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My mother didn’t believe in frozen pizza, but we did grow up making this treat on Friday nights:
Fortunately I have improved my pizza game since then (as has she)!
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A long, slow rise in the fridge improves just about any dough!
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When I was left in charge my younger siblings were very happy to polish off a Tree Tavern pizza. Closest thing we had to a tv dinner. Today, we would fix one for our kids just to share a memory but no argument that enjoying pizza today is a completely diff thing.
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I’m a little foggy on the details as this was more years ago than I’d care to admit to. I know the trays of dough were usually refrigerated before use but I’m also sure there were times we used it without refrigeration.
Even now I like to make my dough ahead of time so that it can be refrigerated before I use it but I also take it out at least an hour or two before stretching. “Old” dough has its place too.
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There was an interesting interview with Dan Richer, owner of Razza Pizza which is one of the best pizza restaurants in NJ. I have never been there but would love to try it one day. He is real serious about his pizza ingredients.
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Been to Ray’s and Rosie’s he mentions in the interview. Both delicious pizza places.
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