Prep

1. Preheat oven to 425 degree F. Pour crust mix from both pouches (or prepare 1 crust with 1 pouch and 2/3 cup very warm water. Drizzle with 1 tablespoon oil, and follow steps 2-4 on single pizza pan or cookie sheet) into a medium bowl. Stir in 1-1/3 cups very warm water with fork; mix until completely moistened and dough forms into a loose ball. Drizzle 2 tablespoons vegetable oil over dough. Turn to coat entire surface with oil. Cover loosely with plastic wrap; let stand in a warm place for 5 minutes (may increase stand time to 20 minutes for a more pliable dough and lighter baked crust). 2. Spray two 12-in pizza pans – or – two cookie sheets with no stick cooking spray (May substitute a light coating of vegetable oil for cooking spray). Divide dough in half placing each piece in the center of selected pans. For pizza pan – using hands, spread dough to edge; pinch edge to contain sauce. Repeat with other pan. For cookie sheet – using hands, shape dough into a 14 in x 10 in rectangle; pinch edge to contain sauce. Repeat with other pan. 3. Spread half of pizza sauce evenly on each piece of dough to within 1/2 inch of edge. Open cheese pouch; sprinkle evenly over sauce. Personalize pizza by adding favorite toppings – cheese, vegetables or other cooked meat, if desired. 4. Place prepared pizzas on the lowest two racks in oven. Bake for 10 minutes; rotate pans in oven. Bake for another 10 – 12 minutes or until crust in golden brown. For a Thick Crust Pizza: Preheat oven to 425 degrees F. Spray 13 x 9-inch glass baking pan with no-stick cooking spray. Using hands, spread dough into bottom of pan. Spread sauce evenly over crust. Top with cheese. Bake for 22-24 minutes or until bottom crust is golden brown.