At Old Forge Pizza Express, we want you to enjoy our pizza at its very best. To ensure this, here’s a few helpful preparation and baking hints based on our extensive testing:

• Pizza must be whole/uncut when placing in your oven;
• Refrigerate your pizza if you don't plan on baking it within an hour or two;
• If refrigerated beforehand, your pizza should warm to room temperature before baking;
• Cook only one pizza at a time;
• Freezing your pizza is not recommended.

Baking Instructions

1. Preheat your oven to 425 degrees.
2. Remove your pizza from its Old Forge Pizza Express bag.
3. Remove the plastic wrap that covers both your pizza and the tray on which it rests.
4. Partially slide out the center rack of your oven.
5. Gripping the pizza's tray and using a fork or spatula as necessary, slide your pizza off the tray and directly onto the center rack. Do not place tray that comes with pizza into your oven. Do not allow pizza to touch sides of your oven.
   (Note: You may also place pizza into your oven on a baking sheet, although our extensive testing has shown that placing it directly onto the oven rack as we describe yields by far the crispiest pizza crust.)
6. Bake between 8 – 12 minutes, checking pizza throughout this four-minute time frame to ensure the pizza’s crust/bottom browns to your specific taste. Your pizza’s cheese should be evenly melted and its crust/bottom a rich golden brown.
7. When your pizza is cooked, use an oven mitt and/or fork or spatula to slide it from your oven rack and back onto the tray your pizza came on – then let it stand for a minute or two.
8. Using a pizza cutter, slice pizza into Old Forge-style rectangular pieces and enjoy!

Baking Instructions (Other Items)

• For Garlic Knots and Sausage Rolls, bake right in the tray they come in. Simply preheat oven to 425 degrees, remove the tray’s plastic top and place directly onto your oven’s center rack. Garlic Knots take about 8 minutes and Sausage Rolls about 10 minutes. Check frequently to ensure items brown to your specific taste.