I've had to experiment with Tombstone pizzas to learn how to cook it correctly. This pizza will fold while baking, and despite letting it rest, it won't relax and unfold. So, if you bake it for 14 or 15 minutes, enough to get the crust mostly browned, and then turn the oven to broil, without raising the pizza closer to the top, and bake it an addition 3 to 4 minutes, the pizza will begin to flatten out again. It'll also finish cooking the top and get the center of the pizza done. The sauce is okay (sometimes too saucy for my liking) but could stand to be a tiny bit sweeter rather than spicier/acidic. The crust is almost always dry and hard to chew (so if you have a family member with dentures or bad teeth they won't be able to handle this pizza), but they're usually generous with cheese, which is a plus on a frozen pizza, which is usually sorely lacking in cheese. The crust isn't too thick or too thin. I primarily purchase the pepperoni pizza, which has lots of pepperoni slices, but also chunks of pepperoni in the sauce. Overall, Tombstone used to be a good brand of pizza, but I feel they're slipping. They're not as good as a lot of other brands, even Red Barron, which was never my favorite, but I buy more often instead of Tombstone. It's only good if you have strong jaws and good teeth. Otherwise, go with another brand.