Boboli pizza crusts have always struck me as an ingenious product; less work than pizza dough but more flexibility than a frozen pizza. Vacuum sealed in their packaging they taste reasonably fresh and provide a good option for those looking to make a personalized pizza. They were an occasional item in our house growing up and I always appreciated the novelty of being able to customize my pizza. I’ll readily admit that I was pretty stoked when I came across Red Hen Baking Co’s Pizzaz. Not only have I stopped enjoying Boboli’s overly chewy and too filling pizza shells, I was able to rekindle that youthful excitement with a local product.
We loaded our Pizzaz up with a thin layer of sauce and a bunch of cheese, popping it into the oven at the recommended 350 degrees for just under fifteen minutes. We threw it on our pizza stone, despite the cooking recommendations, and while the crust did have a good firmness we didn’t find it overly crispy. The overall integrity of the pizza shell was good, it didn’t wilt in the middle and you could pack the ingredients on this pie without having to worry about it falling apart once it’s cooked. The crust had a solid bready flavor and retained a good chewy texture. I’d put this Pizzaz up against any other dough or pre made shell out there, and it’s certainly much better than the mass produced frozen options available.
Verdict: Like Boboli? Pizzaz will easily become your new favorite pre-baked pizza shell.