Here is a favorite childhood memory: Saturday lunch with my family often involved Chef Boyardee pizza kits and apparently they still exist. My dad would mix and knead the dough, then set it aside to rise in bowl covered with a dish towel. Afterwards, he would roll the dough out onto a pan and top it with tomato sauce, shredded mozzarella, and sliced pepperoni. I don't think I was ever successful at not burning the roof of my mouth on the first bite once the pizza came out of the oven, but that didn't stop me.
It had been a while since I made pizza dough, so I cracked open my copy of The Bread Baker's Apprentice and made "Pizza Napoletana." While I didn't reach for the Chef Boyardee kit this time, I used another kit instead: make-your-own mozzarella.
A+++, will use again. For my first attempt, I overworked the mozzarella a little too much, resulting in a very firm cheese that did not melt as easily. Next time, I will use a lighter touch. I have plenty of opportunities to improve my technique since the kit makes a total of 16 batches of mozzarella.
For sauce, I used Sungold cherry tomatoes, green onions, basil, and oregano from my garden as well as a little bit of garlic, olive oil, and salt. I just pureed them all together, then spread it across the dough, and topped it with slices of mozzarella.
I am delighted. Now excuse me, it's pizza time.