Brad and I have debating the cost of pizza dough via weblogs.

He wrote an excellent cost analysis of the store bought pizza dough versus dough made from scratch.

Here's what Brad didn't know...

The dough from Trader Joe's is not boboli style, it is ready to knead pizza dough. I suggest that while it is possible to save 18¢ if you are careful, you still get the tactile enjoyment of kneading dough and making the shape and thickness of your pizza.

Premade dough saves not only the time, but the mess of flour involved in the scratch dough creation.

Dare I claim victory in the Pizza Dough debate?