Frequently Asked Questions about True Pizza

Where and when can I get the products delivered?

We currently deliver only within the Amsterdam ring area. If you would like to make an order outside of the specified area, please understand it’s difficult to organize at the moment, but we are working on it. Please get in touch so we can notify you when we expand our delivery range.

We deliver on specified days, Fridays and Saturdays every week. You will be asked to pick the day for delivery in the checkout process.

How will the products be delivered?

Some of our products are delivered frozen, some chilled. All the products in your order will all be delivered together, chilled and packaged suitably. Make sure to move the frozen products to a freezer as soon as possible.

How are your pizzas prepared?

We pre-bake the crust for pizzas so you can finish baking them at home and enjoy the flavor, temperature and texture of a freshly baked pizza. Like a friend said, “True Pizza is the homemade pizza you wish you could make yourself”.

Our pizzas are quick frozen. We found this method to be the best way to preserve the freshness and quality of our product.

The dough is fully cooked and safe to store and eat, but still allows you to finish baking it at home and keep it moist and fresh on the inside, crispy and golden brown on the outside. The toppings on our pizzas are fresh and haven’t been baked. Unlike some other frozen pizzas, on True pizzas the cheese and most other toppings will be baked for the first time in your own oven.

How can I make the pizza at home?

For our Classic Square pizzas, take the pizza out of the freezer, unwrap it and let it reach room temperature before baking. With Thin & Crispy pizzas you have two options: bake frozen, or bake thawed. The rest of the process is the same for all pizzas:

Preheat your oven to 220°C/230°C, ideally on the convection setting with the bottom heating (some ovens have the pizza baking mode), and leave it running at the temperature for at least 20 minutes, so it gets very hot. Keep the baking tray in the oven while it’s preheating, you want it to be as hot as possible to get a crunchier pizza bottom.

While you’re waiting for your oven to heat up, add any additional toppings to your liking (more cheese (really?!), salami, veggies…). Remember, less is more!
If you use too many wet ingredients, the pizza might end up being soggy. If you’re adding veggies, cut them really thin. Some ingredients are best not baked, so keep your prosciutto crudo, buffalo mozzarella… out of the oven, and add to the pizza when you take it out of the oven. Once the oven is hot, pop the pizza directly into the hot oven, on the preheated baking tray. 

Depending on your oven settings and desired crunchiness, bake it for about 6 – 8 minutes. Keep an eye on it, when the cheese starts bubbling and the crust is getting some color, the pizza is ready! You’ll get more browning on the cheese if you place the pizza directly under the grill on maximum heat for about 30 seconds.

Take the pizza out of the oven, and leave it out to set for about 3 minutes, preferably on a cooling rack. We know hot pizza is hard to resist, but hey, this gives you just enough time to open a nice bottle of wine. The resting will ensure the toppings don’t slide off the pizza when you cut it, and keeping it on a wire rack will make sure the bottom remains nice and crispy.

That’s it, the pizza is ready to eat. Enjoy it and make sure to let us know how you liked it!

How to store the pizza

Keep the pizza in the freezer, best before date can be found on the label.

Defrosting: Take the pizza out of the freezer and leave it at room temperature for about an hour, until it’s full defrosted and ready for the oven.

What’s in your dough?

Made with a handful of ingredients of premium quality, every day fresh in our bakery, our dough takes the central stage of our whole operation. The amount of muscle and brain power devoted to the development and the making of our dough is unmatched by any other part of our daily work.

We make a few variations of our dough, but in essence, it is made with a mix of high protein italian flour, low-acidity italian extra virgin olive oil, sea salt, a tiny amount of baker’s yeast, and water. These are combined, mixed for optimal gluten development, left to rest to start the fermentation, and then placed in a temperature controlled environment to slow down the fermentation. This process is what makes our dough so flavorful, airy, and light.