Mama Mary's 12" Original Ready to Bake Pizza Crusts, 24 Ounce, 2 Crusts

Finally somebody has made a prepackaged crust that will make your guest and you feel like you made it from scratch at home!! Follow the directions I brush good olive oil oil all over the crust, including the edges and par. Bake it for 15 minutes in the oven, take it out let it cool a little And add my sauce and toppings and cheese, and you would swear that this was homemade crust. Absolutely delicious, authentic great crunch, and chew. I would highly recommend this product. Always have a couple sitting around at home in the cupboard just in case. Stop with the frozen pizzas make your own and use mama Mary’s crust

PERFECT SIZE, TASTE AND THICKNESS FOR A PREMADE CRUST! BEST PRICE TOO. EASY TO BRUSH A LITTLE GARLIC OLIVE OIL ON BOTTOM AND SIDE TO ADD MORE CRUNCH AND FLAVOR IF NECESSARY. This is not gourmet fresh food, this is premade. BUT for that we get a very ACCEPTABLE inexpensive quality product for a quick easy and fun pizza making and eating experience.

Bad crusts. Both were cracked in two and around the edges. Very disappointing. Crust is doughy. Don’t waste your $$.

Update: Okay, thought I'd give these another try.. They ~are~ more substantial than the Pastorelli crusts, but also a little more "doughy" tasting too... It's a trade-off...That said, the problem is the packaging... They are fragile, because they're a bit dry, and thick...Neither would be a problem in itself, but the Packaging Dept at this company needs to be fired...They come in a well sealed (but not re-sealable) plastic bag, but there is just no support to help keep the crusts flat, while they are being handled in shipping... Just a simple heavy cardboard disk would be great.. But they won't do that...And as such, what arrives is the crust you see in my picture above... And that's after pulling it out as carefully as I could so that it wouldn't break apart further...So, as you can imagine, it just makes making and handling the pizza very, very difficult...And the result is just frustration and a disappointment...Never again, Mama Mary... You've lost me forever as a customer..------------------------------------------------------------------------------------------------So I've tried the Pastorelli thin crusts (which I ~do~ like), and thought I'd give these a try as well...Brushed on some olive oil, then the sauce... Then added my seasoning.. I finally learned to do that early-on, as the spices won't char if they're not on top... Then the rest of the toppings, and cooked it for 10 minutes... 425 degrees, top oven rack..The crust is definitely not a thin crust - a little thicker than that, plus an even thicker surrounding outer ring of crust... Let the crust brown just a bit on the edge, and that seemed to be just right...The crust is a little more chewy than the thin crust - which isn't a bad thing at all - just a matter of preference... Decent enough flavor and substance to the crust, for a pre-made crust..Just understand these will never be the same as you'd find fresh-made at a pizzeria, but that's the the nature and convenience of the pre-made pizza crust..My ~only~ negative on these is the packaging... I didn't really see a way to re-seal the package, so if you're just making one pizza, find a big plastic bag as well for the leftover crust..Also, as other's have noted, and as you can see from my picture, the crust was cracked in two spots...They are thick enough that if they get bent in shipping and handling, without a round piece of corrugated cardboard under the crusts, I'd say there's a good chance of getting cracked...I don't really see how it's not going to happen, the way they are packaged...Other than that, a good value and decent taste/consistency for the money...

These were good for the price ..Obviously not as good as Restaurant pizza or homemade pizza crust , but great to make when time is a factor ..Tasted okay ...I brushed on Garlic infused olive oil , before the sauce and cheese and that helped ...Did not , as some others reviewed taste like cardboard ...these are a little thin and will crack if you try and fold it ..I just cut it in 8/10 slices ...fast , easy snack ..

Why did you pick this product vs others?:We have tried a lot of pizza crusts. This is my husband's favorite. Thickness:Just rightFunctionality:Does not sag even with lots of sauce, chees, and toppings

I should have guessed before I ordered two packages of two that like some grocery store brands this would have no flavor. I was fooled by the packaging, and disappointed that my usual brand had tripled in price. Strangely that brand is now back down to around the regular price. This is not inedible, but for me it might as well be one half of a baked dressed pizza is now in the trash, and one unopened package of two and the second unused crust from the first two pack. Now I've experienced similar crusts in the past and they mostly came on frozen pizzas. Bland, zero flavor, just thick round tasteless mass of formed flour. Baked it develops a crunch, but not what I'd consider crispy. Miles as well from the flavor of a good hand tossed crust. The best comparison is there is a flavorful baked Italian crust sold online and in most grocery stores. When it goes on sale, I usually had bought some, but the store brand was like this, less expensive and no flavor, bought it once, never again.I make my own pizza at home. For my air oven I bought a 12" by 12" pizza stone (square) and put it inside to preheat to 450 degrees. On subscribe and save I was buying these three packs of ultra-thin and crispy crusts for around $5.00. They were thin would crisp up nicely and had some flavor. All of a sudden, the price change nearly tripled so I looked for alternatives. This two-pack seemed to have promise, so I ordered two of them adding them to the subscribe and save subscription. Note, until today where I tried one and cancelled the subscription tossing 3 and a half crusts in the trash can. I buy high quality pepperoni, premium pizza cheeses, make my own sauce out of Roma tomatoes and spices, I canned over a dozen jars last summer and have been making dozens of pizzas. I use a technique taught by a pizza maker how to use olive oil to seal the crust before putting on the sauce to make it less soggy and use either a premium shredded blend or slice off of a block of mozzarella and add slices of Romano cheese. On the pizza stone I bake at high temperature for five to six minutes until golden brown and enjoy. No joy at all today as I struggled to chew the flavorless crust. I realized that the 2nd crust I sealed in the package with tape so it wouldn't dry out would be a waste of good cheese and toppings, and the two pack I wish I knew someone to give it to would follow it into the trash can, along with four slices of wasted pizza and toppings.Why not give this one star? Well, honestly, I don't fully know why. To me it's close to zero stars, but there are some people that like bland crusts, and eat frozen pizzas. It's apparently food grade; it just does not provide a good platform for quality pizza toppings. Some effort is made to put tiny holes to allow heat to bake through from the bottom and the formed lip on the top edge to keep the toppings and cheese inside. It browned nicely on the bottom without burning in six minutes at 450 degrees. Although I had a hard time cutting with my professional pizza cutting wheel. If you love uber cheap frozen pizza's this is for you for me it's an absolutely not recommended. I wouldn't give a dime for it to make a Frisby for the dog.