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It's just the dough in a bag. Sometimes its still frozen when they put it out. Then I let it come to room temp, roll it out, add sauce, parmesan, basil, mozzarella and bake.

It's a lot easier to get a kamado to heat up than it is to cool down. Don't overshoot your temp if you can help it. Pitmaster IQ works great for low and slow.

The Walmart pizza dough is better than the Publix dough for half the price. Trust me, I was surprised.

Publix has baby backs on sale.

You really gonna throw out something that awesome sounding without a recipe?