Inspired by Trader Joe's raw pizza dough I tried yet again today to make pizza but achieved only my usual result, a savory pastry that, while good, tastes nothing like bought pizza. If I bake it long enough so the onion and pepper won't be raw, the mozzarella incinerates and turns brown (today my husband asked, "What kind of cheese do they use that's stringy?"). Homemade dough was better than TJ's, that's not the problem, but the topping doesn't work for me. I am making a nice spicey tomato sauce and using good cheese, olive oil, sausage, the works. Given that I don't have a brick oven, what am I doing wrong, and how can I achieve the flavor of commercially-made pizza? And how can I keep the cheese "stringy"?