BAKING INSTRUCTIONS

"This isn't what you were imagining when you decided to get a pizza at the grocery store. It's better. The best frozen pizza on the market, in fact." - Thrillist



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Home Run Inn Frozen Pepperoni Pizza

Classic & Signature Pizzas

  1. Remove pizza from all packaging and shrink wrap.
  2. Set oven rack to middle position and preheat oven to 450°F.
  3. Place pizza on middle rack. Do not use a pan or cookie sheet to bake pizza.
  4. Bake for 15-20 minutes or until pizza is golden brown.

All ovens cook differently, so be sure to keep an eye on your pizza as it cooks. Pizza is done when the cheese is melted and edges are golden brown. Oven time and temp may vary, adjust as necessary.

Frozen HRI Ultra Thin Cheese Pizza

Ultra Thin Pizzas

  1. Remove pizza from all packaging and shrink wrap.
  2. Set oven rack to middle position and preheat oven to 450°F.
  3. Place pizza on middle rack. Do not use a pan or cookie sheet to bake pizza.
  4. Bake for 8-12 minutes or until pizza is golden brown.

All ovens cook differently, so be sure to keep an eye on your pizza as it cooks. Pizza is done when cheese is melted and edges are golden brown. Oven time and temp may vary, adjust as necessary.

Take N Bake Pizza with Toppings in side dishes

Take N' Bake

  1. Adjust oven rack to middle position and preheat oven to 425°F.

  2. Remove fresh pizza from all packaging. Slide pizza off the cardboard disc, directly onto middle rack of the preheated oven (do not cook pizza with cardboard disc).

  3. Bake pizza approximately 14-20 minutes or until the crust is golden brown and the cheese bubbles. Oven temperatures and cooking times may vary, adjust cooking time as needed for oven and toppings.

  4. Transfer the cooked pizza onto cardboard disc, cookie sheet or cutting board. Let rest 2-3 minutes before slicing. Enjoy!

The 14-20 minute cook time stated above is recommended for a cheese pizza. Please add 2 minutes to the cook time for each additional topping on your pizza. Rotate your pizza halfway through baking so pizza cooked evenly. Do not cook in microwave. Cooking in a convection oven is not recommended. If baking two pizzas simultaneously, alternate racks halfway through. Pizzas must be cooked or frozen with 24-48 hours of pickup.

Pizza may take slightly less time to cook if parchment paper is used. All ovens cook differently, so be sure to keep an eye on your pizza as it cooks. Pizza is done when the cheese is melted and edges are golden brown. Oven time and temp may vary, adjust as necessary.

Safe Handling Instructions
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.

DIY Pizza Kit Cooking Instructions

  1. Remove the doughball from packaging and let it sit at room temperature for 20 minutes.
  2. Preheat oven to 425 degrees.
  3. Roll out the dough ball and hand press it onto the parchment paper into an 8” circle. Crimp the edges of the pizza to form a crust.
  4. Spread the pizza sauce onto the pressed dough with a spoon. Sprinkle the cheese on top of the sauce. Add your favorite toppings.
  5. Place your assembled pizza with the parchment paper onto the center rack in your preheated oven.
  6. Cook pizza for approximately 16-20 minutes. Oven temperatures may vary so check your pizza after 8 minutes and rotate if necessary. (Parchment paper may darken during cooking.)
  7. Remove from oven, let your pizza rest for 2-3 minutes before slicing.
  8. Enjoy!

Famous Thin Crust Chicago Pizza Since 1947

Above all, Home Run Inn is a proud, family-owned business—one with deep roots in the city of Chicago. In 1923, the original Home Run Inn location opened as a small tavern on Chicago’s South Side. Founded by Mary and Vincent Grittani, the tavern received its name one fateful day when a baseball from the neighborhood park smashed through one of the tavern’s windows, a home run for some young slugger on the sandlot. In 1947, after that baseball made history, Mary and her son-in-law, Nick Perrino, crafted the iconic Chicago pizza recipe known today.

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