With a batch of pizza dough by master pastry chef Jean-Yves Charon stashed in your freezer, from-scratch, pizzaiolo-quality pies can be at your fingertips any night of the week, no take-out required. Simply thaw, shape the dough and add your favorite toppings-like fresh mozzarella and basil for a classic Margherita-and bake. The dough yields a crust with a crisp exterior and a soft, chewy interior. Four 12-oz. dough balls; 3 lb. total. Shipped frozen. Made in USA.