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.

I ordered these for the first time a few months ago. Prior to that, I was buying pre-made pizza crust from the bakery at my local grocery store. I like these a lot better! Not only are they a better value, my son likes the thinness and the texture better than what we were buying. They are super easy to use... put on some sauce, cheese, and some toppings and we pop it in the oven till it looks done. Quick meal! The bread really holds up under the toppings, and the size is perfect for a meal for my young adult son. Highly recommend!

This is not organic, but ingredient quality pretty good overall. Happy it's non GMO. Only used once, will update if any change. Thin crust held up pretty well, only a small outside area trying to break off. Used on an inside pizza machine. Anxious to try it on my outside gas powered oven, but climate change heat preventing this. Also want to try better toppings, such as mushrooms, kalamata olives, sweet peppers, etc. when my budget permits later this month. Tastes pretty good. I love thin crusts, and this one states it shelf stable until opened, so may be considered a shorter termed emergency food. Price is reasonable. Please don't raise the price. This happens whenever I say reasonable...thinking of omitting this response. But for now, buy with confidence.

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.

This pizza base is decent but as it's name indicates, it is ultra thin. One of the three bases in the pack were broken. Found that less time was needed to cook pizza than the instructions stated. Would buy again.

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.

Thin crust pizza is what I wanted I just bought 5 more packages of them. They taste good

This used to be approaching an economical option instead of ordering a real pizza, if you wanted to risk putting in the work to finish it. But it was never really what you think of as a crust for pizza - it does not expand, like any actual bread that would rise in an oven. It resembles a card-board platform to add ingredients. And now that the cost has gone to the moon (3x since last I ordered it), there is no way this could make any sense. You might as well just order a complete fresh-made pizza, all ingredients included, at the carry-out price from your local dot-chain store. Alternatively, you could order a three-pizza deal and then freeze the other two for later, because the take-out pizza will save huge prep time and money compared to buying everything to make it yourself. One thing for sure: you won't want to eat this flat, tasteless circle by itself. It definitely needs a pile of food added just to take the focus off this sorry crust replacement. In theory, if you ate this entire pack of 3, you may feel like you had something to eat but then regret doing so by the end. Adding garlic and butter to these things would be a total waste of those items because this is not bread to begin with. As the name of the product states it is "ultra thin", it remains true to that description. These three flat things look more like something that would be used to package something else rather than the food itself. This product may be better suited as a coaster for your drink or a background for some kind of craft art than actual edible food. It probably has other creative uses, but I certainly would not feed this to an animal. To fully grasp how bad this is, you may have to see it to believe it. But since this some how qualifies to be called food, you may not have to return it. So I would not even suggest trying it even one time. The high ratings come for reasons other than taste, nutrition, or economics, because it completely fails in all three aspects. At the end of it all, I could see it being used as part of a comical or revenge plot - something that would stay together when projected toward the face of someone else. As punishment for bad grades or failing to complete a task, you could offer one of these and fold it over with peanut butter inside as an insult. You could even just serve it rolled up on a plate to get a response like "What the .... is this?" or amusing response like "Is this is a napkin?" You certainly do want these 'crusts' (or the wrapper) anywhere near a meal if you are trying to maintain any scrap of a favorable reputation. On the bright side, if you eat these regularly and share space with room mates, you don't have to worry about any of them taking your food. It will be all yours, all the time.