The choice is simple: make one shared pizza on the Large Medium-Thick Crust, or make two smaller pizzas on the Small Thin Crusts.
The large crust is flat-packed, medium-thick, and sized for one pizza that you cut and share. It has four listed servings before toppings. The small-thin pouch holds two hand-rolled 4-ounce crusts, each with two listed servings. Choose it when everyone wants their own toppings, or when you want a personal pizza without making a second full-size pie.
Both product pages give the same instruction: Bake at 425°F until heated to your desired temperature. They do not give a fixed baking time, and that is sensible. Ovens, topping amounts, and pans all change the result.
Keep wet toppings from taking over
The thinner crust benefits from a lighter hand with sauce and toppings. Spread a thin layer of sauce, leaving a small bare edge. Add cheese and toppings in an even layer instead of piling them at the center.
Drain wet toppings before they go on the pizza. Pat vegetables dry after washing. Cook mushrooms or spinach first if they are likely to release a lot of liquid, then let the excess liquid drain. High-moisture cheese needs the same treatment.
The large crust gives you more room for a full topping plan, but it still benefits from restraint. Too much sauce or a heavy layer of cheese can leave the center soft before the pizza is fully heated. Add fresh herbs after baking if you want their flavor without adding more moisture.
Both crusts contain wheat. Their nutrition facts describe the crust only. Sauce, cheese, and toppings have their own nutrition, so use the current product pages and labels when that matters to your meal plan.
