Rolling that fucking dough out is the worst. Take it out, let it sit, roll it, let it rest, roll it, put it back into a fuckin ball and start again. how can it get paper thin and stay in a 3/4" thick glob right nest to it. Then try working the only fat part thin and the part you can just about see through tears a hole even though you're not even touching it. So you put it in the oven to cook a little before dressing it, even though half the dough bags don't say to. Or you don't and top it raw, doesn't matter, still comes out the same. The cheese gets burnt to shit while the bottom of the crust is barely warm. "Put foil on it." some may say. Well that might slow down the burning but not stop it, but then everything gets stuck to the fuckin foil when it comes out, even the browned scabbed over cheese somehow. And I've never seen a pizza place put foil on a pizza. Finally you check it. top is burned to hell, the bottom in the center it crusty so you take it out, let it sit, cut it, and the first 1/16" is like crust then the next 3/16" up is still almost fuckin dough! And even when someone is proficient at it, it's never as good as a restaurant.