Grease the pan with cooking spray. ( Use a 16 size pan for 22 oz or 26oz for a thicker crust) Remove a frozen Dough Flat from its packaging, and set the packaging bag aside to use for thawing. Place the Dough Flat flour side down in the middle of the greased pan. Using the packaging bag, place the pan with frozen Dough Flat back into the bag, tucking the bag under the pan and around the Dough Flat. Place the pan with the frozen Dough Flat into the cooler to thaw overnight. The next day, remove the thawed Dough Flat with its pan from the cooler. On a work surface, using the palms of your hands, stretch the thawed and pliable Dough Flat to the edges of the pan. The palms of your hands will create a more even surface, rather than using your fingers which can leave impressions or holes in the dough. Spread 6-8 ounces of sauce over the surface of the Dough Flat to within 1/2” of the edge of crust. Top with 8 ounces of diced, or 10 ounces of shredded cheese. Bake for 6-8 minutes in a 450 degree oven. Slice and serve.

These doughs are good IF you prepare correctly. Allow to thaw slightly, then remove from wrapper. If you wait til dough is too warm, it's hard to remove plastic because the dough is so floppy it's hard to handle. Lightly coat baking surface with flour/cornstarch/ground wheat or corn (like grits or cream of wheat). This makes cooked product slide right off a baking sheet! Allow dough to rise to about 3x frozen thickness. Cook in preheated 400° oven for 25min. We usually stretch our dough to fit a large rectangular baking sheet. If you don't let the dough rise alot, it's more like a thin crust pizza. 2 of these pizzas feed our family of 7. 2 parents and 5 kids ages 3-14! Have also made chicken pot pie with these rounds....gives more bready crust than pie dough.

Don’t waste your time or money! Once again big business thinks they know best and destroys a great product. The dough ball were delicious and versatile and convenient to store, whereas these flat useless disk of yuck belong in the trash! Thanks SC for knowing best!

At First I was not really happy with this product.(Since they don't carry dough balls anymore} You would put it on a pizza stone add Sauce,Cheese and whatever and the pie would get bubbles and the Dough would not taste that great. But to do it right have a Scale and cut the Dough after 1 hour in 3 pieces. Each one should be around 8oz(Use 1 and store the other 2 aways} Now I use the BEST pizza cheese (Grande}and Best Sauce (Tomato Magic} And I am able to get a Thin 14 inch pizza that taste greattttt.And have 2 extra Doughs for future pies. To me thats the best way to do it unless you are like many others that use this product and put Cheap cheese like Polly-O or other cheap brands..If you are going to make a pizza Cut it into 3 dough balls..............

if you don’t prepare the dough correctly it will come out poorly. Think of the flat sheet of dough as a future dough ball. Cut it in half or thirds or quarters after it’s defrosted and gently make a dough ball folding the edges under multiple times. This will put air in it for the Sam’s fluffy crust. If you do it this way it will come out semi-Neapolitan. Lay it out on a lightly floured surface under a humid towel and let it rise for an hour and a half or two. It will be perfect. Then punch it down and stretch it out and you’re ready for your pizza. 420° for eight minutes will get you a perfect Sam’s pizza.

Been buying the dough balls for several years and last time they brought out these flats. At first I was pleased how fast they thawed but they never rose to the flavor and consistency of the dough balls. Also these are much less versatile, can’t make rectangle pizzas and they are tasteless. Will be finding another source for pizza dough!

First time making pizza from scratch, including my own sauces, I defrosted one pizza sheet in fridge overnight, cut in half folded each one into itself to form a ball, placed on a pan covered with a damp towel and placed in the oven for about 3.5 hours (do not turn the oven on) to let rise. Punched flat and rolled each dough ball into about a 10 to 12 inch flat, placed my toppings on and cooked on my Kamado Joe pit at 420 for 15 minutes. They were perfect. I made on with pizza sauce and one with Alfredo sauce and the Alfredo sauce was the best!. Don’t forget to use flour when working the dough.

Great product. Used to buy the dough balls, this helps save a step and defrosts MUCH quicker. Really no need for instructions. It is frozen raw pizza dough that is already rolled out. It only takes at room temp around 1 - 1.5 hours to fully defrost. I just heat the oven for like 40 seconds at 200 to get it slightly above room temp, grease a 16 inch round pan with olive oil, throw the frozen dough on it and put it in the oven to sit. If you wait longer then 1.5 hours it will rise a bit more also. After that sauce it and put your topping on then cook it at whatever temp you like. We like 425 for 10 minutes normally with this dough. Sometimes we do it higher temp for less time. Point being, don't be afraid to try different things. Try fully defrosting a frozen Pizza before cooking it sometime.

First time user to this product- I purchased for a new start up business & I am experimenting… I like the prewrap crust… I added some spice onto of dough before I put the sauce & cheese… my technique is I cooked it on the BBQ for 20 mins… came out delicious. I will purchase again

Use these for my Ooni pizza oven and they always come out great. Let them defrost and then rise for a bit on the counter then make your pizza and eat. I use left over trimmings to ball up and let rise longer and make bread balls out of for dipping in sauce or olive and garlic oil.Also used them to make pepperoni rolls cheese rolls and amazing calzones. I believe you can make a better dough at home but if you are having a pizza party or want to keep some in the freezer for spontaneous who wants pizza days these are great.