Just to point out, personal opinion only, but making pizza dough and
then pizza from scratch is not at all a difficult process, and the
end product has got to be better than anything you'd make with a
dough that comes out of a cardboard tube. Yes, it takes more time.
Yes, you have to plan ahead. But it's worth it if you can take the
time.

I also don't try to fit the dough to a pan. I hand stretch it, and
if it comes out more free-form than circular, well, they're charging
extra in pizza restaurants these days for "rustic" pizza, so you're
just ahead of the curve. Use a pizza stone at 500 degrees, and
invest in a wooden peel and a box of corn meal. Just like in the
old country (which, for me, is the North End in Bahstun...).