Levels I - II and III explained! (Click images to view videos)! Level I         This is where I started making pizzas in 1968, Chef Boyardee in the box, so I had to show this one. It was a treat for me just to get involved making a pizza, one of the MAIN loves in MY life. I only made a few before moving up the ladder but it was exciting at the time. Level II         We didn’t have par-baked crusts available back in the early days of my learning to make pizzas, at least not that I was aware of. They were out there though for that’s how most of your frozen pizzas are built, on par-baked crusts. Papa Murphy’s figured out how to do it with fresh dough by placing the dough on a parchment type product to bake on, otherwise they had to be on a solid crust in order to handle the take ’n bakes or frozen in your home oven. Using a par-baked crust enables you to add your toppings and bake on a pan or bake directly on the rack in your home oven and is very easy to do. Your goal should be however to move up to level III for that’s where it’s all at, everything from scratch! Level III         Aah, this is where’s it’s all at, everything from scratch! This is where you have full control over the ingredients eliminating the items you prefer not to eat. Not only that but this is also where the biggest savings are. I can make a 15” cheese pizza here in Wisconsin for just under $3.00, not much to talk about when it comes to high quality and a huge savings on top of it! Where do you get the best of both worlds, quality, flavor, freshness, plus, save money? These are the cold, hard facts. I haven’t fudged any of the cost figures I show on this site.         No special video for this level. If you become a member you get access to ALL the videos on this site!