Golden Home Bakery Products Ultra Thin Pizza Crust, 12" (3 Pack)

4.3 4.3 out of 5 stars | 3,921 ratings

Price: 5.49

Last update: 07-31-2024


About this item

16g Protein
Unopened pizza crusts are shelf stable up to six months.
Unused pizza crusts can be stored in your refrigerator for 3-5 days in resealed package or in your freezer for up to 30 days.
Number of items: 1

Top reviews from the United States

skf
5.0 out of 5 stars Always fresh
Reviewed in the United States on April 23, 2024
For quickie pizza craving, very good. These have always arrived fresh (several times) I put them straight in the freezer to store them. Do initially store them on something flat in freezer to prevent contortion/bending. The package reseals like a dream It's a very thin crust. Too high heat too long, they burn. Too low heat not long enough = tough, so play around according to your oven. I bake on parchment straight to rack-no pan-and seems 450 for about 8 minutes works for me with moderate amount of toppings. Good taste for time-saving pizza. Review for Golden Home Bakery Products Ultra Thin Pizza Crust 12". I like thin.
Na Spa
5.0 out of 5 stars Firm crust
Reviewed in the United States on April 24, 2024
Tried this crust for the first time and was very pleased. I make a traditional sauce, basil, mozzarella pizza. I baked it slightly longer than directions suggested because I like the crust darker. It holds up well when done and made a drlivious pizza. I will be buying it again. Quick lunch, dinner, or to impress friends.
PS
4.0 out of 5 stars Bit too thin but good
Reviewed in the United States on April 28, 2024
I felt this crust to be a bit too thin but and easily gets too crispy but the taste is good. Placing the right amount of sauce and cheese does not make it soggy but acts as a thin crust
Ra San Flo
5.0 out of 5 stars PIZZA ???? CRUST - How Delicious and Easy to COOK❤️
Reviewed in the United States on April 26, 2024
where to start… I’m no where a chef or a cook, but making a pizza with this pizza crust. It was so easy and effortless! spread the pizza sauce. Put your veggies & your meat toppings & Cheese on your pizza and put in the oven at 450° for 10 minutes and it comes out crispy in the airy and you know it, so good you won’t be disappointed !
Beth H Malbon
3.0 out of 5 stars Crust was broken upon arrival
Reviewed in the United States on July 19, 2023
SUPER THIN “CRUST” - this pizza crust is the same thickness as a tortilla, but not pliable.

All 3 pizza crusts arrived broken in half. (The company should look into better packaging especially for the price!)

The company says to cook crust on rack, but that’s impossible as first, the crusts are broken and second they’re too thin.

The sprouted crust tasted fine. It was tastier than some other crusts I’ve bought in the past. BUT because these are so thin, I will not purchase this product again.

CHECK EXPIRATION DATE BEFORE EATING. I bought these mid-July and they expire next month.
Customer image
Beth H Malbon
3.0 out of 5 stars Crust was broken upon arrival
Reviewed in the United States on July 19, 2023
SUPER THIN “CRUST” - this pizza crust is the same thickness as a tortilla, but not pliable.

All 3 pizza crusts arrived broken in half. (The company should look into better packaging especially for the price!)

The company says to cook crust on rack, but that’s impossible as first, the crusts are broken and second they’re too thin.

The sprouted crust tasted fine. It was tastier than some other crusts I’ve bought in the past. BUT because these are so thin, I will not purchase this product again.

CHECK EXPIRATION DATE BEFORE EATING. I bought these mid-July and they expire next month.
Images in this review
Customer image Customer image
Maggie
5.0 out of 5 stars Very easy to use Pizza Crust
Reviewed in the United States on April 29, 2024
We like this crust because it is so thin, but holds tons of veggies, sauce, etc. I have put it directly on the oven rack, but when full of lots of veggies I tend to use a large pizza pan. Works great and does not over power the pizza. Very hard to find in most places.
DeadHeadCycler
5.0 out of 5 stars 40 Experience years of baking on perforated pizza sheets. This pie dough Will do!
Reviewed in the United States on July 25, 2021
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.
Customer image
DeadHeadCycler
5.0 out of 5 stars 40 Experience years of baking on perforated pizza sheets. This pie dough Will do!
Reviewed in the United States on July 25, 2021
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.
Images in this review
Customer image Customer image
DH
1.0 out of 5 stars Disappointed
Reviewed in the United States on May 11, 2024
It was like they were sliced by something. Edges came off coming out of bag, then sliced down the middle. All were in 3 pieces. Too much aggrevastion to take all the way to kohl's to return, but won't buy again

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