Your one tip for masking frozen pizzas deficiencies

After years of trial and error and testing in the kitchen, I've concluded that the most common problem for frozen pizza is dry crust and the crust coming out too dry and crunchy – not in a good cracker crust way but in a shitty and cheap way.

I recently started brining water to a boil in a sauce pan (a sauce pan that's least an inch smaller in radius than the frozen pizza itself). While the water is beginning to boil, brush olive oil on the bottom of the frozen pizza and hit it with about 3 shakes of garlic salt or garlic powder. Place the pizza over the sauce pan and move the pizza around every once in a while to evenly distribute the steam. Remove right before the point when the crust begins too look and feel too soggy.

Frozen pizza will always be imperfect, but this was the breakthrough Ive been looking for after all of these years.