Has anyone here ever used those mylar bags for pizza stuff?

[jasonmalone]

I got curious and ordered a small pack from yourspackaging to see if they're any better than the usual plastic bags. I put cheese and pepperoni inside, and it actually stayed fresh way longer. No weird fridge smell either, which was nice. The bags feel thicker and the seal is pretty solid.

I haven't tried it yet with pizza dough, but I wonder if it could help when you make a big batch and want to save some for later.

Has anyone else here used custom mylar bags for toppings or leftovers? Do you think they're really worth it, or is it just easier to stick with normal bags and containers?

[Borrman]

I've used thicker bags for cheese and meat before, and I can definitely see the advantage when you're trying to keep strong smells contained. For pizza dough, though, I'd probably still use a regular food-safe container or freezer bag with some room for the dough to expand. The mylar could work, but I'd be more concerned about the dough sticking to the bag or the bag not leaving enough room for it to rise. For toppings and leftovers, especially things with strong odors, I could see them being worth it, but for everyday storage I'm not sure the extra cost would be justified.