I've tried the pre-made TJ's pizza dough twice now. The first time I worked with the dough I didn't leave it out at room temperature long enough. Too cold, couldn't get it to roll out thin enough. Almost gave up and threw it all away. Ended up with a veggie calzone and a pepperoni pizza with crust too thick and undercooked. Last Monday, the second time, I left it out too long. It was too thin. Still didn't cook right, not crisp enough on the bottom and just blah throughout. This time I called my sister for her recipe. Her and Y's pizza is always perfect! Hoping the homemade dough will be an improvement — even without using a pizza stone. { sketched the mozzarella, yeast package and pizza sauce jar on the striped receipt }