DiGiorno has been the best we've tried of the rising-crust kinds. (J doesn't like crispy crusts.) Sorry you folks had bad luck with it.

I've tried "fresh" pizza dough from the store, and making my own. It makes it easier to get the crust evenly cooked, but it's much messier and we haven't been happy with the results yet (it's either too thick and doughy or too thin and crispy).

Basically, fresh would need a lot more practice. ;-)

Thanks.

Cheers,
Scott.