Turn the oven ON when you're ready to mix the dough. The heat will vent out through of one of burners, giving you a warm spot to allow the dough to "rise". Besides, it takes a while for the oven to warm up anyway. Mix the dough in a metal salad bowl. A ceramic one will will crack from the venting heat.
Be careful about adding the last 1/4 cup of water to the instant dough mix. The consistancy of the dough can jump from a dry-flour to a wet-paste very fast. Even an extra tablespoon of water can ruin the dough! If this happens, add a pinch of flour to bring the consistancy back to normal.
Do not use vegetable oil to coat the dough. Instead, pat it with flour so the dough does not stick to your hands or the (covered) bowl that it is warming up in. It's a good idea to flour your hands as well.
There is nothing wrong with letting the dough warm up an extra 5 or 10 minutes. Before spreading, pat the dough with more flour along with your hands. A round, 12-inch diameter pizza pan sprayed with PAM seems to work best when spreading the dough.
Even though the directions tell you to spread the sause and pepperoni (from the can) evenly, it is better to shallow out the center and build up near the edges. Leave about a 1/2-inch margin away from the crust. By the way, the supplied bag of dried cheese is the same stuff you sift on a plate of spaghetti.
Make sure you thoroughly drain all vegetable items before placing them on the pizza, as wet items will cause the dough to become soggy. Place all of the extra ingredients on TOP of the mozzarella cheese; they will cook better that way (it also makes the pizza look almost edible).
Expect to add an extra minute of baking time for each item you add on.