These are huge, but after removing the box they stack up nicely in the freezer for storage. Taking a sheet out and letting it thaw on a pan for 10-15 minutes and the dough in ready, so that's nice. I bought one of those Chefman indoor pizza ovens and so these are too large to fit in that, but I've found that these work great by cutting them in half after they thaw and just balling them up again. Sticking the extra half into a Tupperware container and putting it in the fridge lets it proof some so that when you use it the next day or a couple days later it rises very nicely. Balling these up again lets me use them for both traditional pizza pies and also putting them into a baking pan for a Detroit style deep dish. $27 for 42 pizza crusts is a great deal.

I let dough sit for an hour, I cut it in half adrede a little salt and olive oil I made 2 balls the I let them sit for another hour and baked 2 12” pizzas came out pretty good

The price and taste is unbeatable. They are a little more than $1 a piece and is already shaped, vs most dough you either need to mix or form yourself. I have not yet perfected the way to cook it but so far leaving it out in room temperature for 2 hours to thaw then stretching/shaping to your desired thickness, add topping and set for another hour or so to allow the crust to rest and put in the oven using a pizza tray at 450 for 15 minutes is my to go.

Little tricky to find the best way to cook these. I had the most luck by defrosting, rolling into a ball and letting it set before adding it into a smaller size pan.

I have yet to figure out how best to use this. If I put it in frozen. Tastes like cardboard. If I let it thaw it becomes so tacky and soft it’s unimaginable.. I need some help

Not sure if they changed the recipe or not, but these used to raise really big, and now just a little. I liked the dough balls better.

Had to ask where to find in the store ( food court) Great flavor HEAVY and huge box!! Wrong size for our wood burning pizza oven so we have to modify each time. Will take us more than the summer to use up.

Purchased the case of pizza dough for school dance. Tried it out on staff and it was perfect. I pulled out a sheet to the refrigerator a couple of hours, then placed on a half square pan and stretched to fit. Gave it little more time to rise in the warmer. Added ingredients and worked in gas over at 4:50 for about 10-15 minutes and it was perfect.

These are perfect for making family night pizzas the way you want them and controlling what is on them. I also though the dough, slice into quarters and allow people to make their own personal pizza's. You can also slice the dough into thin strips and then make your own garlic knots or bread sticks.

I bought these because of the ingredient list which is minimal and for the convenience and great price. The custs were completely frozen and packaged well. We split the case of 21 crusts with my husband's brother & his wife who ave a propane-fired Ooni pizza oven while we have a standard residential electric oven with a convection setting. The baking surface on their OOni reaches 700°F while our oven's highest setting is 550°F and we have a 1" thick baking stone. Tey have used their share of the crusts to make several pizzas so far. . My sister-in-law said he crusts are too large for the OOni, so they cut each one into fourths, they brush the crusts with a little olive oil and sprinkle with some herbs before adding the the toppings and the pizzas are done in l90 seconds to 2 minutes and turn out great every time--light and flavorful. So far, we’ve only made one pizza and our results were poor because we were too impatient and didn't let the oven & pizza stone heat long enough so the crust baled with mp pvem-s[romg amd came out hard and inebile. The crust was also too large for the suface of our pizza stone so next time we will cut it down. We’ll try again and make sure to get our oven and pizza stone heated to the max.