Weisenberger Pizza Crust Mix, 6.5 Ounce - Premade Pizza Dough Flour for Homemade Pizza, Breadsticks, Flatbread, or Calzones - 3 pack

Can I give it 6 stars? I have been buying "fresh" pizza dough from whole foods for the last few months. I have been making my own "mini pizzas" to go along with my diet plan. Yeah.. I know pizza's & diet don't seem to go together.. but I can make the calories come in under 400 per pie.. So.. I had been having spotty results with the whole foods.. I had to let it "proof" for several hours to bring it up to temp etc.. Sometimes the pizza was perfect, sometimes tough.. and the last time it was tough and flat. So, when I saw this pizza mix.. and saw it only needed like 5 minutes to rise.. I figured.. what the heck. It's not expensive and it seems to be a lot less tricky. So, I got it and tried it out. I let the dough rise longer than 5 minutes.. basically while I was out walking my dogs.. which probably was closer to an hour.. but the dough rose up nicely. I divided it up (decided next time to divide before rising and that worked best) into 4 balls.. formed my pizzas, toped with sauce, veg and cheese and popped in the oven. They turned out fantastic! Crust was tender and crisp.. and it was easy. I have made it now a few times and it works consistently great every time. Since I am using the mix "fresh" I don't have to wait hours for it to come up to room temp to proof.. it is all set to go within 30 minutes.. now THAT is convenient.. and it tastes good too. By dividing it into 4 my pizza crusts clock in around 165 calories.. I add about 100 cal of cheese and the sauce/veg is well under 50 calories.. so I am at like 315 calories for a tasty not diet tasting food.. yay.

best pizza crust I have found and so simple to make

Always wanted to make pizza at home, but there is no one in the family that is exactly a Martha Bakes person. We succeeded in making a nice cheese and tomato pizza with a thin crust the way we like it with this mix. Instead of mixing a whole 1/2 cup water with contents of packet in a bowl (per packet directions) we slowly dripped in the water until we got the consistency indicated in the directions to form a dough ball. We had about 2 tablespoons of water left in our measuring cup - had we added the 1/2 cup of water from the start, it may have been too much. Left the ball covered with a cloth for about 40 minutes; it rose nicely. We formed the crust in a 14” pan and baked for about 4 minutes in preheated oven; took out the pan and added sauce & cheese. Baked for about another 17 minutes. Pizza came out with a perfectly baked through bottom crust. Granted we only had a simple cheese pizza; not sure if we would have had the same success with more toppings but pre-baking the crust a little before adding toppings seemed to have helped. This pizza mix will never replace scratch or pizza from your favorite pizzeria - the bread crust was very mild tasting; didn’t have the yeasty bread taste that we all love. But the crust tasted light & fresh; it was an excellent vehicle for the great tomato sauce and 4 cheese pizza we made. We were delighted.

Fantastic Pizza dough, excellent tasting crust, not doughy or Chewie Matches perfectly with Don Papino Pizza sauce

Delicious, easy to use.

Didn't work well for me

I like it. I use 4 packs for 3 deep dish 9 x 12 pizzas. Excellent product!

Great flour for making pizza. I highly recommend it!