Golden Home Bakery Products Ultra Thin Pizza Crust, 12" (3 Pack)

I should lead with that my favorite pizza is a race between Chicago Deep Dish and Detroit style. So, an Ultra Thin Crust pizza was not on my radar. However, I really like this crust, and for the price, this is amazing value (a 3-pack of 12" crusts for the price of a single famous brand regular crust? Sign me up!). I've not had any issues that others posted about needing to bake it before adding toppings - I just slapped everything on it and threw it in the oven at 425 for 12-ish minutes and it comes out crispy BUT with a chewy tooth-feel that is very satisfying to me. It is not a cracker crust...it has some give and chewyness after you get through the crunch. I really love them. Their flavor is good - nothing negative to say at all in my experience.

It took me half an hour to get a table at an old brick building in Grand Haven where I heard about this really great super thin pizza place. This crust was almost the same and equally as good, without the weight or the expense. I don't work in Michigan anymore, so I don't have access to that restaurant today, but I can still get a similar pizza at home. I use an air oven that does 450 degrees, and with this crust they can cook fast. I have a square pizza stone I got specifically as it would fit my countertop air oven. I set it to bake and let it preheat for 10 minutes or more. Pizza prep is easy. The tape strip opens, and you can remove one or more of the ultra-thin crusts. You seal back the tape strip and save the remaining crust(s) for later. Three crusts are priced at less than the price of one typical 12" grocery store prebaked crust. I brush the top with olive oil to create a liquid seal, then spoon out and spread the pizza sauce. Add toppings and cover with a blend of pizza cheese. In my oven I use a pizza peel to put pizza on the stone, close the door and it cooks golden brown in 3.5 to 5 minutes depending on toppings. On a preheated stone to 450 degrees, F, it will crisp the crust nicely and easily cut with a pizza cutter. The crust will be crispy, and the taste is excellent. It has some flavor, hard to describe, but a big difference over some grocery store brands. You can store for weeks unrefrigerated, but I like to refrigerate after opening although it may not be necessary. As long as I have the cheese and sauce, a pizza can be on the menu anytime I have a spare 15 minutes. Recommended.

After using this product I found I like Whole Foods thin and crispy crusts much better. The Golden Home crusts just seem like dough pressed into a disc and just cook that way. The WF crusts have better taste and even some flakiness. Also my Golden Home crusts were knocked around during shipping and a bit tattered on the edges. After shopping getting WF crusts home without damage is also challenge but, at least, you are in control. Both of these crusts are extremely thin and found 'less is more' as far as ingredients. If you pile on ingredients you have a droopy, soggy mess. Still hungry?.. just make two pizzas. And found if you pre-warm the naked crust in the oven for a few minutes you run a better chance of a crisper crust that will hold up better to limited ingredient piles. YMMV Rating changed from 3 to 4 stars… Too quick to judge the Golden Home thin crusts initially but after adjusting cooking procedure these crusts can be delicious. To get a super crispy, flakier crust in a small air fryer oven first cook the naked crust 2 min. on the oven rack to warm and dry out some moisture. Then use limited toppings with a 12” perforated pan in my case and cook normally. The Golden Home thin crusts freeze well in an unopened package. To defrost pop a frozen, naked crust in the hot oven for 3 min. then top and cook as normally. Adjust cook temp/time as need for your setup.

First. Preheat your oven for 40 minutes. If you’re going to cook pizza at 425° preheat your oven for 40 minutes the same for 500°. I can go into the technicalities I can go into all the professional reasons why but just do it. Second,, 1/3 cup Newman’s Own Basil pasta sauce, 1 - 2 teaspoon fennel seed, 2 teaspoons Huy Fong Foods, Inc. Chili Garlic Sauce . After 40 years of baking on perforated pizza sheets this pie dough will do. PREHEAT FOR THIRTY MINIUTES MINIMUM 40 minutes is best at At your desired temperature. 425 degrees for 10 minutes WITH a perforated sheet. But Play seen it on an oven rack is asking for disaster. Too many recipes recommend baking directly on a baking rack. This is a baking disaster and a big cleanup. A well manufactured baking sheet with perforation will prevent this mess and still give you a crisp or crisper crust without the mess. Period. Admittedly a heavy well-designed pizza pan without perforations will do fine if you preheat the pan and have the pizza pre-loaded on a pizza peel or Upside down cookie sheet that you can slide on the preheated pan in the oven. It does extremely nicely for about eight minutes at 500°. DON’T overload the crust if you want more pizza cook another one and only takes Another 8 to 10 minutes. At least at some point in your life. Oh I tried to get by without on, yeah me, too for 10 years and me cleaning the oven for 10 years. This crusts is fine. It’s not the best it’s not the worst I mean I can whip up pizza dough in my Cuisinart heavy duty food processor in 120 seconds which includes the processors kneading the dough. Whether from a store package or from a recipe it takes no time and I just let it rise inside the Cuisinart bowl and dig it out later. It’s a lot better crust. To this day and for the last 30 years I can make a pizza from scratch including dough before one can get delivered. That includes chopping vegetables smearing the sauce throwing on the cheese. So for this crust is not a bad option. And I will probably buy it again to keep in the freezer for those quickie Friday and Saturday night specials at 12 and 1 AM. All the ingredients shown in the pizza photo are frozen leftovers or pre-chopped and frozen. Yes you can buy fresh vegetables chop them up and individually bagged them and then put them in freezer bags and they are good to go anytime If placed in heavy duty freezer bags. Pizzas don’t know really if the vegetables are fresh or from the freezer, not really but really they don’t matter. I typically try to keep turkey pepperoni and fried turkey sausage patties if I have made them this week. I don’t have access to great mozzarella cheese so it is typically great value or Karft those sometimes I go to the deli and buy thin provolone slices at the bottom then I just cover the whole thing lightly. Again this is a thin pizza don’t overload it. If you’re not using a perforated cookie sheet you are likely to fit two pieces in at once two perfectly sized pans side-by-side but make heating adjustments accordingly like increase temperature to 450 for an extra couple minutes. Buy a perforated pizza pan! The best you can afford. I was a college student in 1981 and I paid almost $70 for this but I knew I was going to have a long time. Still it was a fortune.

These pizza crust taste good, but cracked and broke in places when taking from the packaging to put on pizza pan. Perhaps I got an older package. I am willing to give them another try.