I've had plenty of success with buying balls of pizza dough from bakeries, ALDI, Trader Joe's, and Whole Foods. I've also had surprisingly decent crusts fashioned from pizza crust mix packets.
|A pre-baked pizza shell by Boboli|
|Click on any image to enlarge|
|Unrolling the dough with parchment paper|
|Dough on paper, ready to bake or top|
|Out of the oven|
The most common error in pizza making - home or in pizzerias - is overloading the pie with sauce, cheese, and/or toppings. On this very thin crust, the risk of overloading is even higher. I used Spanish Manchego cheese, sliced homemade turkey meatballs (heavily seasoned with garlic and onion), and canned Italian cherry tomatoes that I seasoned with basil, oregano, sugar, and salt.
|Dumpling-textured underside of the crust|
|I can't imagine this is very good in flavor or texture|
The simple toppings of a savory cheese, flavor-packed meatballs, and a modest amount of cherry tomatoes proved to be a winner, too. You could go a lot of different directions with toppings as long as you maintain proportions.
I wouldn't rank this better than, say, a pizza made from a Trader Joe's dough ball, but one keen advantage is that this is a relatively low-calorie way to make a pie at home. The entire crust (8.21 oz.) has 600 calories before toppings, so that works out to just 75 bread calories per slice if you cut it into eight pieces as I did. By comparison, the Pillsbury's Best Classic Pizza Dough (14.56 oz.) makes a 12" round pie that clocks in at 1,050 calories.
|Gourmet slices at Jules Thin Crust Pizza|