Directions:

KEEP FROZEN UNTIL READY TO BAKE

THAWING DOUGH
Let dough thaw (covered with plastic wrap coated with cooking spray to keep it from sticking to dough) for 2 to 4 hours, or overnight in the refrigerator. Actual time depends on the temperature of your kitchen. Remove from refrigerator 20 to 30 minutes before you are ready to shape dough. Carefully remove the plastic wrap.

MAKING RHODES PIZZA
Makes one 15-inch pizza

1 loaf Rhodes Pizza Dough and Italian Bread, thawed pizza sauce, grated mozzarella cheese, pizza toppings

Roll thawed loaf to fit a 15-inch pizza pan or 10 x 15-inch jelly roll pan. Cover with plastic wrap and let rest 10 minutes. Remove wrap and place on pan coated with non-stick cooking spray. If desired brush with olive oil. Pre-bake crust at 400 for 10 minutes. Remove from oven. Spread sauce over dough to within 1-inch of edges. Sprinkle with cheese and top with desired toppings. Continue baking for 10 minutes or until cheese is melted.

MAKING ITALIAN BREAD
Makes 2 long thin loaves

1 loaf Rhodes Pizza Dough and Italian Bread, thawed
flour

Slice loaf in half lengthwise. Roll each half into a 15-inch loaf. Rolls loaf in flour. Place on a large baking sheet coated with non-stick cooking spray. Make diagonal cuts on top of loaf ¼ - inch deep. Cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising. Let rise 2 - 3 hours or until double in size. Remove wrap and bake at 400F for 10 minutes. Reduce heat to 350 F and bake 10-15 minutes longer.