Chef BOYARDEEPepperoni Pizza Maker, 31.85 oz, 6 Pack

This pizza kit was the second thing I learned to cook, the first being English Muffen pizzas! I am very snobbish when it comes to pizza, and I have loved this kit since I was about 8 years old. Its also one of the few foods i can eat after chemo that i can still taste!! I add about 1/2cup extra flour to the mix, a little extra water and then set the bread machine to the dough setting and let it do all the hard work. Then I add about a tablespoon of EV olive oil. I come back in about 10 minutes and i have perfect dough! I like thin crust, so the extra flour allows me to use a 16" pizza pan and roll it out to the edge. One can of sauce is NEVER enough for two 16" pizzas so I also order the 12 pack of Chef Boy RD sauce from Amazon. (All the stores around me stopped selling them.) And I make a childhood treat for myself and the family. I just gave the last 2 kits I bought here as Christmas gifts to friends that have never had it before. Yup, they love them. Got 2 new customers! The flavor does not seem to be for everyone, a few of my friends and family hate the flavor. Can't please everyone, but it's one of my favorite treats, I always keep 2 kits on hand.

UPDATE: I found that if I let the dough rise longer, like 1 hour instead of 5 minutes as directed, the dough comes out “chewey”. I also knead it’s for about 10-15 minutes, and find that the texture of the dough is like the ones from restaurants. I noticed that if I follow the directions from the box, the dough is a little like bread. Also, I tried letting it rise in the fridge overnight, and the dough came out to be chewey like the NY style pizzas.Super yummy. I live in NYC, and I have tried all varieties of pizza, from fancy ones all the way down to the $1 slices, which by the way are far tastier than the “fancy and overpriced” ones. The frozen ones can get mushy in the middle and many of them are too bread-ey or too thin and hard. This pizza is not like that. It’s kind of in the middle, but you can modify the thickness to your liking. I am not a foodie, so I’m sure that plenty of people would say otherwise, but whatever... I don’t even crave the local pizza anymore. The sauce is basic, but that’s what makes it good. I do add extra mozzarella cheese and/or pepperoni to make it to my taste. I can add different combinations of toppings. I really like this.

Thank you it showed up today I appreciate you guys for helpin us gwt the foods we love to our homes have a great day thank you

I used to make Chef Boyardee pizzas at home when I was a kid. I especially remember the taste of the sauce: tangy and not too sweet. I haven't made these in years, decades, even. So, delighted to find that they are still available (and affordable), I ordered.When it arrived I found that Chef Boyardee has changed the kit since I was a teenager. In the old days, the kit used to contain a package of yeast dough mix, a tin of sauce, and a small tin of grated parmesan cheese. Now, the dough mix is a biscuit dough (not yeast), and the cheese is no longer included; just dough and sauce.Still great flavored sauce, though, and soda dough doesn't require rising time. I'm going to use my own activated yeast with it, and use shredded mozzarella and parmesan. The price is right.

Finally!! Something from my childhood that not only still exists, it's just the same as it always was.Too bad Kraft didn't do that with their Mac and Cheese.

These are the best pizza's. Only thing is the price is slightly high for one pizza. Because it only comes the dough and the sauce. Everything else you have to add at additional cost. Used to come with the sprinkle cheese but does not anymore. So the price is a bit high because of that. But these are the best pizzas. Just should be maybe 75 cents or a dollar cheaper for the amount of product.

. . . a retirement income and also need to watch your weight, this is perfect for you. As a baby boomer, you probably remember making these pizzas as a kid. So I decided to revisit the experience.Calorie-wise, even if you divide one 12" pizza into four slices, supposedly each is 280 calories and 15% saturated fat - not bad at all. If you are on a diet, just eat one piece for dinner - nothing else. And at around $25 for a six-pack, each of which makes two pizzas, each slice of pizza costs you 52 cents! Cheap and doesn't clog your arteries like the commercial stuff.You realize what a deal this is when you receive the parcel, which is a fairly large box and weighs a ton! Some reviewers mention their kids don't like it. Well if they are used to the commercial stuff from Domino's, Anthony's, Papa John's, and Pizza Hut, they will be disappointed with these because they have 1/3rd of the crust, the sauce, the meat, and the cheese. On the other hand, it won't lead to a lifetime habit of weight problems and heart disease. Commercial pizza is the absolute worse junk food you can eat, with the incredible saturated fat from the cheese and pepperoni/sausage and the massive amount of carbs. Americans can get away eating it up till the age of 25. But as you get older your metabolism slows down so you don't burn off as much calories. So eat pizzas and other junk food and expect to gain 10 pounds after age 30, another 10 pounds after age 40, and another 10 pounds after age 50. You will be lucky if you can stop at that.These Chef Boyardee pizzas are a good compromise where you can continue to eat pizza but not become a fat bank. Just don't add any additional cheese or toppings to the original mix. What creates the unique taste of these pizzas is the cheese is all grated Parmesan, no Mozzarella.

I used to make these all the time when I was a child. I remember the crust being a lot thinner and it came with parm cheese. I loved it! This one was just a can of horrible sauce and the dough dry ingredients, no cheese. I put my own on it but it did not help the flavor. I guess you really can't go back home...