Hey Norma thank you sweetie! Yep, I'd recognize that crust anywhere...
I thought it was great for what it is and believe you are right on the money as far as maybe being a good noobie thing(or NY rookies like me). Dough can be frustrating and this gives a person a chance to have immediate fun playing around with sauces and toppings while they gather the info/experience that goes with dough making. We'll see.....thanks again.
I am glad that you thought the crust was good and I agree that maybe newbies, or other people that just want to learn to fool around with sauces and toppings, might benefit from a thread from you about using the Pillsbury crust, if you decide to start a thread.
Didn't you ever try a NY style pizza dough, other than the Pillsbury dough? It isn't really hard and a dough ball can easily be mixed by hand. I know you have decent scales, so why don't you make your own NY style dough, if you didn't try any before. I don't want to sound like I am pushy, but am just curious.