We have a local bread factory that sells pizza dough. It's very good. However, I'm with JG. I started using Boboli a year or so ago, and it's great. I like the thin crust, but my daughters like the original, so I usually get both. I tend to make it when I have leftover sauce, and love to make some plain cheese, others with meatballs or sausage. YUM.

As for pasta, depends on what you want. Here's my Penne Vodka recipe.


Penne with Vodka Sauce

2 tbsp. butter
½ onion, minced
1 garlic clove, minced
2 tbsp. flour
2 cups cream
¼ cup vodka
¼ cup tomato paste
1 tsp. salt
1 tsp. pepper
Sprinkle of basil
1 cup grated cheese

• Melt butter in a pot
• Sautee the onion and garlic over a low flame. Do not allow garlic to brown
• Add flour and thicken
• Add the cream, vodka and tomato paste
• Stirring constantly, bring slowly to a boil. Sauce will thicken slightly
• Add the seasonings
• Add grated cheese, stirring constantly, until completely melted and blended
• Serve over one pound of cooked penne pasta