Be warned..... This pizza mix it relatively labor-intensive. I always get nervous when yeast is involved and you have to wait for it to “rise”. It’s different for me every time. This time, it turned out delicious, but let me give you some tips: Don’t try the rising method of putting it in an oven that’s been heated to 200 and then cooled. This ruined my pizza one time and it didn’t rise or cook properly If you’re going to use a pizza stone, make sure to heat it for at least 30 minutes first. One time, I just thought I could cook the pizza extra long since I didn’t heat the stone. Needless to say, I ate dough that night If using a pizza sheet with holes in it, this dough will fall through, so make sure to put it over a cookie sheet, at least while preparing and for the first 10 minutes of cooking This pizza is definitely delicious and worth the work when prepared properly. If you’re in the mood for pizza and you don’t have an hour to kill cooking it, I would ABSOLUTELY recommend the Chebe pizza mix over this. This has more of an authentic french bread type pizza flavor than the Chebe does, but the Chebe is so easy that I do that way more often. There’s a picture of the mix above so you can find it in your grocery store (I found mine in Whole Foods). It’s also available on the King Arthur website.