Home › Forums › Lunch & Dinner Forums › Pizza › Kraft Pizza Mixes vs. Chef Boyardee vs. Appian Way › RE: Kraft Pizza Mixes vs. Chef Boyardee vs. Appian Way
Would anyone care to explain how instant pizza mix in a box or package can compare to a well prepared pizza dough made from scratch using a good high-protein bread flour and yeast? The only credit I can give it is convenience but there are numerous ways to prepare dough for different kinds of pizzas and one size does not fit all. As for the peel, a well prepared dough should slide off a peel with semolina flour or corn meal.
I too started out using pizza mix in a box in the 60s but now that I feel I have developed my skills enough making pizza dough there is no way I will pay the extra money for a packaged product.