Pillsbury Refrigerated Classic Pizza Crust, 13.8 oz

This Pillsbury Pizza Crust has always tasted good and has never disappointed us. It's perfect when there is no time to make my own pizza crust. My husband cuts it in half and puts both halves on one large backing sheets. We then put our own toppings on our own half. We then freeze any leftovers. It's better and cheaper than delivery or any frozen pizza on the market when we use our own toppings.

I seen a recivpe for mozzarella sticks. unroll. Add mozzarella sticks to the bottom half, fold over the mozzerella sticks, cut with pizza cutter to make stick size. Bake or air fryer. Add, a concoction of butter, garlic, basil or Italian seasoning. I also took the whole roll and baked bread. Not bad,

I bought 3 cans because of the hype. It was really good with good directions, the pizzas came out great. My family said they didn't know I made the pizzas myself and would want it again. Toaster oven pan makes deep dish, larger countertop oven pan makes thin crust. No Pillsbury product aftertaste.

I love taking my muffin pan, putting little squares of doe into the greased muffin tins, putting a dab of sauce, fresh basil, cheese and pepperonis and popping into the oven on 350 for 15 minutes! there gone in a minute in my house. great to reheat in the air fryer also. i love making new things with this pizza doe. happy baking!

This is my go-to crust for homemade pizza. It's easy to work with, bakes up nicely, and gives you a great homemade pizza without having to make dough from scratch. Just add your favorite sauce, cheese, and toppings and you're good to go. The whole family enjoys it!

I have used this brand many, many times for homemade pizza in the past and always turned out good. Last week I was making another pizza %26 the dough would not stay spread out on the pan %26 ended up just throwing it away %26 ending up ordering pizzas to be d elivered and that got costly.

My go to refrigerated pizza doughs. It doesn't fall apart or rip when opening and rolling out. Cooks nice and even and is not too thick or to thin. Decent crust flavor.

We used this to make pizza and it turned out really delicious. The crust baked up crunchy, held up well to multiple toppings (pepperoni, cheese, sauce, onions, and peppers), and was easy to slice. That said, it isn't my favorite overall because other brands offer a better value and a cleaner ingredient list (I try to avoid products with “natural flavors” when I can). This was a substitution on a delivery order, and it worked well in a pinch.

Pillsbury refrigerated pizza dough is the definition of convenience done right… and texture done wrong. Let's give credit where it's due. This dough is effortless. Pop the tube, unroll, press it out, and you're in business. No flour storm, no sticky hands, no existential dough crisis. For ease alone, it's a clean 5/5. It requires a pre-bake prior to adding toppings, but that is not an issue. . Now the problem. The texture has that unmistakable mass-produced, “commercial” chew. Not rustic. Not artisanal. Not even trying. This is dough that has been engineered, and not from a pantry stocking authentic pizza flour. There's almost no undercarriage to speak of, so you might have to eat some of it with a fork. All in, convenience and flexibility drag the score up to a 3/5. It's a perfectly serviceable option for time-starved nights when the goal is “pizza exists” rather than “pizza matters.” Recommend for the ‘exists' folks, and a pass for the ‘matters' connoisseurs.

I like the kind you have to mix up better. It's just a whole lot easier to work with and shape then this way. And when I tried to shape this it just fell apart and tore. And then when I tried to fixed it, the dough cooked wonky. Like if tried to push it back together it didn't work and then it cooked like it was layered.