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Make pizza night part of your weekly routine with Rhodes Bake-N-Serv®. Rhodes’ Thaw, Rise & Bake doughs make the perfect pizza crust and save you the time of mixing and kneading the dough. It’s easy to make pizza with Rhodes frozen dough- just shape it, build it & bake it.

Thaw Rise & Bake

White Bread

Thaw Rise & Bake

Yeast Dinner Rolls

SHAPE IT

Decide what kind of a crust you would like and get shaping. Thaw dough to room temperature and combine or divide as needed. Look below for instructions on different styles and sizes of crusts.
hand tossed

12” Hand Tossed: 9 rolls     |     14” Hand Tossed: 12 rolls or 1 loaf

Pizzeria style crust that is both chewy and crispy, hand tossed pizza is the most common pizza in the US.

  1. Dust counter with flour or spray counter lightly with non-stick cooking spray. Form dough into a ball and press from the center out forming a circle one inch larger than your desired pizza size.
  2. Cover with sprayed plastic wrap and let rest 15- 30 minutes. Remove wrap from dough and place in a sprayed pizza pan.
thin crust

12” Thin Crust: 6 rolls or 1/2 loaf

Thin crust pizza is rolled out as thing as possible to make for a cracker crisp crust.

  1. Dust counter with flour or spray counter lightly with non-stick cooking spray. Form dough into a ball and press from the center out forming a circle an inch larger than your desired pizza size.
  2. Cover dough with plastic wrap and let rest for 15 minutes. Remove wrap from dough and place on a sprayed pizza pan.
personal size

Personal Pizza: 2 rolls or 1/8 loaf

A miniature version of a hand tossed pizza. Perfect for a single serving.

  1. Dust counter with flour or spray counter lightly with non-stick cooking spray. Press dough into a 6 inch to 8 inch circle.
  2. Cover dough with plastic wrap and let rest for 15 minutes. Place dough on sprayed cookie sheet.
deep dish

12” Deep Dish: 12 rolls or 1 loaf

A thick and chewy crust makes deep dish pizza delicious.

  1. Dust counter with flour or spray counter lightly with non-stick cooking spray. Form dough into a ball and press from the center out forming a circle three inches larger than your desired pizza size.
  2. Cover dough with plastic wrap and let rest for 30 minutes. Remove wrap from dough and place in a sprayed deep dish pizza pan, covering bottom and sides.
stuffed crust

12″ Stuffed Crust: 12 rolls or 1 loaf

Stuffed crust pizza has cheese in the crust to make every bite cheesy.

  1. Dust counter with flour or spray counter lightly with non-stick cooking spray. Form dough into a ball and press from the center out forming a circle four inches larger than your desired pizza size.
  2. Cover dough with plastic wrap and let rest for 15-30 minutes. Remove wrap and place on a sprayed pizza pan (edges will overlap pan).
  3. Cut each string cheese in half lengthwise and arrange on the dough around the edge of the pan. Bring the edge of the dough over the cheese and press to seal it inside. Press seams a second time to make sure they are fully sealed.
calzone

Personal Calzone: 3 rolls or 1/4 loaf    |    Family Calzone: 12 rolls or 1 loaf

Calzones are like a pizza in a pocket. Make them personal or family sized.

  1. Dust counter with flour or spray counter lightly with non-stick cooking spray. Form dough into a ball and press from the center out forming a circle about a quarter of an inch thick.
  2. Put toppings and sauce on one half of the circle. Fold dough over (like a turnover) and pinch edges together to seal.

BUILD IT

Once you have your pizza crust shaped, pick your toppings. Build your pizza with a sauce, cheese, meat, veggies and/or maybe something a little different. Make it any way you like it. Here are some of our topping suggestions.
sauce

Slightly sweet tomato sauce with a blend of Italian seasonings is what most people are familiar with on their pizza. Pizza sauce compliments a variety of savory toppings making pizzas that are sure to please a crowd.

Not just for pasta, Alfredo sauce adds rich flavor and creamy texture to a pizza. Add some cheese, broccoli and chicken for a delicious Chicken Alfredo pizza.

In Asian cuisine peanut sauce is typically used to add flavor to meat. Typically made with garlic, ginger, chili and sesame oil peanut sauce adds a sweet but spicy twist to your pizza. Try it on a Thai Peanut Pizza.

With regions all over America claiming to have the best style BBQ sauce options are endless. From spicy to sweet, vinegar based to tomato based there is a barbeque sauce that everyone will like. Try a BBQ chicken pizza today. Using BBQ sauce as your pizza sauce will add a delicious zing to a standard pizza.

Artisan pizza makers across the world use crushed tomatoes for their pizza sauce. The straightforward, fresh, tomato flavor of crushed tomatoes compliments fresh mozzarella and basil on a traditional Margherita pizza or even livens up a pepperoni pizza.

Originally made with garlic, pine nuts, and Parmesan cheese, modern day pesto is now recognizable by most recently added ingredient basil. Pesto gives pizza a punch of fresh flavor.

 

cheese

From fresh to shredded, mozzarella is the most used cheese on pizza. True Italian mozzarella is made from buffalo milk and is preferred by artisan pizza makers.  The mild flavor of mozzarella never competes, only complements toppings on any pizza.

Known by its pungent aroma Asiago has a full-bodied, sharp flavor similar to Parmesan. This hard cheese is easy to grate and melts well making it perfect for pizza.

Cheddar cheese is semi hard, yellow in color, and the longer it ages the sharper the taste.  This gives quite a variety in flavor. There is sure to be cheddar at the perfect sharpness to add to your pizza tonight.

Best known in its grated form dusting the top of Italian dishes, Parmesan has an intense sharp flavor. This hard cheese adds a true Italian flavor to pizza whether included in the actual ingredients or just added after it has been baked.

Swiss cheese is most identifiable by it’s holy appearance. While there are several kinds of Swiss cheese they all are all made to resemble the mild, slightly sweet, and savory flavor of Emmental cheese.

meat

Boneless, skinless chicken breasts are probably the most popular cut of meat sold in America today. It is one of the most versatile foods on the planet and a great source of protein.

Salami is a dry, boldly seasoned sausage. Traditional salami combines a mixture of beef, pork, salt and various herbs and spices.

Once viewed as a decadent luxury reserved for special occasions, shrimp is now the most consumed seafood in the United States.

Pepperoni is an Italian-American variety of Salami made from pork and beef. Pepperoni is available whole, chopped or in slices and is commonly found in American deli counters.

Any type of meat can be made into sausage but the most common is pork. More than 200 different varieties are made in the United States alone.

Canadian Bacon is much more like ham than traditional bacon and a favorite topping for pizza.

Roast Beef is the national dish of Great Britain and loved by almost everyone. It gets its name because it has been roasted in the oven. It is also widely used for sandwiches.

veggies

Technically a fruit, tomatoes are treated as a vegetable in the culinary world. Whether baked or sliced fresh on top, tomatoes are a great addition to pizza.

Grown on a tree, olives are much to bitter to eat right off the branch. Instead they are cured in various ways depending on the type of olive. From black, to green, to the more traditional kalamata olives add some to your pizza today for a flavor that won’t disappoint.

There are thousands of varieties of mushrooms in North America alone. Often considered a vegetable, mushrooms provide many of the nutritional attributes of produce. They add the perfect touch to any pizza.

Onions bring layers of flavor, color, and texture to any pizza. Onions are high in vitamin C and are a good source of fiber.

Sweet basil is most commonly used in Italian cooking. It has a strong flavor and is added as the dish is being finished because cooking the basil decreases the flavor. Basil is a great addition to the top of a pizza.

Not typically thought of as a pizza topping, carrots add a great crunch. Grated carrots go especially well on our Thai Peanut Pizza.

Bell peppers are sweet peppers that come in a variety of colors; red, orange, green, and yellow. Best sliced for pizzas they add a sweet but savory flavor to any pizza.

something different

Chocolate chips top off a dessert pizza perfectly. They also add a sweet twist to a fruit pizza.

Sun Dried Tomatoes are traditionally made from dried red plum tomatoes. Usually preserved in olive oil along with rosemary, basil and garlic.

Garlic is a close relative to the onion. Cooking garlic mellows its strong flavor and gives it a savory, nutty taste. It is a favorite in Mediterranean cuisine.

Most people have heard of pineapple on a Hawaiian pizza but what about making a fruit pizza. Use whipped cream as the sauce and all your favorite fruits for a fresh, summery treat.

The small seeds that fall from pine trees have a light, delicate flavor. Toast them for a delicious topping or use them in a pesto sauce, either way they make pizza great.

A saltly crumbly cheese, used mostly in Mediterranean meals. Commonly used as a topping for salad, it can also be sprinkled on a veggie pizza to enhance the flavors.

Cream cheese is the perfect sauce for a fresh vegetable or fruit pizza. Available in many flavors such as chive and onion or strawberry that will complement your favorite toppings.

BAKE IT

Bake It Oven

Baking In The Oven

Homemade pizza, fresh from your oven is a delicious and easy meal. There are many baking methods for making pizza (i.e. prebaking crusts). Follow instructions on Rhodes recipe if different than below.

Hand Tossed:  Bake at 450ºF for 8-12 minutes.

Deep Dish: Prebake crust at 450ºF for 5 minutes. Add toppings and continue baking for 8-12 minutes.

 

Stuffed Crust: Bake at 450ºF for 8-12 minutes.

Thin Crust: Bake at 450ºF for 7-10 minutes.

Personal Pizza: Bake at 450ºF for 8-12 minutes.

Calzone: Bake at 350ºF for 20-25 minutes.

Bake It Stone

Baking On A Pizza Stone

A pizza stone creates a delicious, crispier crust. The stone heats more evenly and retains the heat.

Place pizza stone in oven and preheat to desired temperature for at least 20 minutes. Assemble pizza on a floured pizza peel to prevent sticking when transferring to stone.

Hand Tossed:  Bake at 450ºF for 7-10 minutes.

Stuffed Crust: Bake at 450ºF for 7-10 minutes.

Thin Crust: Bake at 450ºF for 5-8 minutes.

Personal Pizza: Bake at 450ºF for 5-8 minutes.

Calzone: Bake at 450ºF for 10-15 minutes.

Baking On The Grill

Grilled pizza is a great summer meal that keeps your kitchen cool. Grilling pizza adds a great artisan charred flavor. There are many baking methods for making pizza (i.e. baking on pan). Follow instructions on Rhodes recipe if different than above.

Hand Tossed: Place rolled out dough on grill over direct medium heat (350-450ºF). Bake first side for 2-3 minutes. Remove from grill, flip and top. Bake second side for 3-5 minutes.

Thin Crust: Place on grill over direct medium heat (350-450ºF). Bake first side for 2-3 minutes. Remove from grill, flip and top. Bake second side for 2-3 minutes.

Personal Pizza: Place on grill over direct medium heat (350-450ºF). Bake first side for 2-3 minutes. Remove from grill, flip and top. Bake second side for 3-5 minutes.