Yes, I have used it quite often, it is pretty decent stuff. Let it fully warm up, roll it thin, for some reason, it puffs a lot for me. I find the taste is pretty good, although I would not use it for bread, a little too neutral for my taste for use as bread.
Anyone try it at high temp in a wood fired oven. Pickin up a Forno Bravo for the business this winter and one less thing to do like make dough would be great.
As a vendor, I have been looking for a dough for my BBQ beef pizza. Dough is quite time consuming, and since we don't have Trader Joe's, I will be working with our local Piccadilly Pizza maker for it.