Review: Pillsbury’s Best Thin Crust Pizza Dough
There are several shortcuts available for making pizza at home. The whole idea of using other-than-scratch ingredients is to craft a pie that is better than any frozen pizza, but without a lot of time or effort.
I’ve had plenty of success with buying balls of pizza dough from bakeries, ALDI, Trader Joe’s, and Whole Foods. I’ve also had surprisingly decent crusts fashioned from pizza crust mix packets.
|A pre-baked pizza shell by Boboli|
All of these “fresh dough” approaches are superior to using a pre-baked pizza crust shell, even the venerable Boboli crust.
|Click on any image to enlarge|
I was intrigued when I spotted a new approach from Pillsbury. The package of Pillsbury’s Best Thin Crust Pizza Dough had the same dimension as a roll of cling wrap, and it contained a rolled-up 10″ x 13″ sheet of thin pizza dough on parchment paper.
|Unrolling the dough with parchment paper|
|Dough on paper, ready to bake or top|
The basic directions are to unroll the dough with the parchment paper onto a baking sheet. Top as desired, then bake 11-15 minutes. I followed the package’s alternative “for a crisper crust” instructions by baking the crust alone for 7 minutes, then adding toppings and baking for an additional 6-8 minutes.
|Out of the oven|
Baked alone, the crust developed some very large bubble bulges, almost as though the dough was composed of two very thin layers. It was simple to puncture these so that the crust would be flatter for …read more
Source:: Pizza Quixote