Pizza is one of the easiest foods to find in the United States. Grocery stores, convenience stores, tons of sit-down restaurants, and of course, the ease of ordering pizza in your underwear and having it delivered to your place.
Pizza is not easy for me because of my sensitivity to mozzarella cheese. Sure you can buy small pizza crusts in the store, but the majority of the crusts I find in conventional stores are from Boboli, a fine company except that its crusts are stuffed with mozzarella cheese. Finding an alternative in those stores is virtually non-existent. And if you find a crust that first the criteria, the crust is bigger than you need for one person.
All the cool kids say, "Posh. Just make your own pizza dough. It's easy." Making your own pizza dough might be easy, but the procedure is intricate and not worth the needed effort.
Then I discovered that some outlets have ready made pizza dough. Here was the compromise solution: you don't have to create the dough, but you still have to labor for your dinner.
I love the Meijer's individual pizza crusts: perfect size and good tasting. However, shopping at Meijer's isn't done every two weeks, and sometimes the crusts would curl, rendering them partially unusable.
The advantages to the Trader Joe's pizza dough: whole wheat dough, enough dough for two pizzas, and the crusts didn't suffer from being already done. The disadvantages were also obvious: the dough needed 20 minutes at room temperature, you should pre-cook the dough, adding more cooking time.
Still, I could get two servings from the Trader Joe's pizza dough for approximately the cost of one Meijer's crust. And I was getting a better product … as long as I was willing to work for it.
With the premade crusts, I needed 12 minutes of oven time: 2 for preheating and 10 for cooking. The pizza dough needed 12 minutes for cooking once the dough was cooked a little bit. The total time was 17 minutes, not so bad but more.
There is an art to laying out pizza dough, and I'm still trying to figure that out. A skill that is good to have in life, especially someday when making pizza dough might be viable.
Don't have too much dough on the edge; otherwise, you're just wasting dough. Also, make sure you have enough dough underneath to support all the cool toppings.
Being free from dumping cheese on a pizza allows me to be very creative as to what goes on the pizza. Picking great ingredients with flavor in mind produces a pizza that I literally can't find anywhere else. And I know what goes in that pizza.