I'd always avoided dealing with yeast, though I'm not quite sure why. I think I was intimidated. My husband was out of town, my car died, and I got hungry and curious and started making pizza dough (and sauce, though that's another issue). I've no real fancy tools (found a cheap pizza stone, still working on a peel while my eyebrows grow back), use only all-purpouse flour and all the tricks in the book that the purists and obsessivea scoff at (parchment, rolling pin, Saran Wrap), but the pizzas I've made in the past few weeks have SO far surpassed frozen and outpassed the chains.
I guess I'm wondering: If you still buy frozen, why? If you still buy Boboli or the generic equivalent, why?