I only make my own pizza, dough & all. Have for decades. Way better tasting than pizzaria. All my friends & relatives say so. At potlucks my pizza & breads are always requested. I have always made my own bread. I do use a breadmachine set on "dough", but I don't cook in it cause I ferment my dough 1 to 3 days in the frige to make the carbohydrates resistant, cause I am diabetic, & can eat all the bread I want, of course I only use King Arthur flour. To make real french baguettes (& some other ethnic breads) the dough needs to refrigerate 72 hours, with a folding each day. I don't have all the fat & tons of sugar the pizzarias put to addict a person to pizza. & it is not the peperoni that is greasy it is the cheep processed cheese the pizzarias use & they drizzle olive oil over the pizza just before putting in the oven. So I do meat lovers with way more pepperoni than the stores put on pizzas & they are never greasy. Won't give up pepperoni, I eat it in a lot of things & even snack by itself. I make big batches of pizza, cut it up, individual wrap in plastic wrap, waxed paper, thin parchment, whatever and stuff in zippy bags, & freeze. Even did that with pizzaria pizza. I pull them out 1 at a time, and reheat in microwave 11 seconds at a time, or reheat in toaster oven. They come out just like I had made them that day.