For Bridgford Parkerhouse Style Roll Dough:

For one individual size pizza, form 2-3 roll dough pieces together. Using your hands, roll these pieces into a ball. On a lightly floured board, pat each piece into a circle approximately 4-5 inches in diameter. Transfer to a greased baking sheet. Top with sauce (approximately 1 tablespoon per dough round). Divide shredded cheese over each pizza. Top with additional pizza toppings if desired. Bake at 425° for 8-12 minutes or until cheese is bubbly and crust edges are golden. Remove from baking sheet to cool on a wire rack. Yield: 6 pizzas according to quantity of ingredients.

For Bridgford Frozen Ready-Dough®:

Divide loaf into 6 pieces. On a lightly floured board, pat each piece into a circle approximately 4-5 inches in diameter. Transfer to a greased baking sheet. Top with sauce, cheese, desired toppings, and bake as instructed above.

Cookie cutter shapes:

If using large cookie cutters for shaped pizzas, roll thawed Ready-Dough loaf out into approximately a 10×12-inch rectangle. For thawed Parkerhouse Rolls, form entire package of thawed rolls into a large ball, and then roll it out into rectangle. Cut dough into shapes (approximately 6 pizzas). Top with sauce, cheese, desired toppings, and bake as instructed above.

Tip: you can wrap any remaining pizzas in foil and freeze for later!