Yeti In The Freezer ebook
I've tried a billion pizza crusts on the market and these things are really good for pizza as long as you follow a few important steps when making them.
They are best cooked on a very high heat in your oven and don't really respond well to sitting on a low bake setting for a half hour. You want to flash cook these suckers on one of the lower trays inside the oven. If you cook them too slowly they can dry out.
In addition, these things taste about a thousand times better if you cover the surface in olive oil. Doesn't have to be expensive stuff. Just your basic olive oil. This makes them brown really nicely and also adds a good flavor to the finished crust.
Most of the pizza crust mixes that you have to add ingredients to are rather cardboard tasting. These things aren't and they're even ready-made.
I'd say the only drawback to these yummy things is that they cost a fortune.
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