For the past couple of years I've been on a "home cooking" stretch making as many different varieties of cuisines possible, dough is by far one of the toughest to perfect even with decades of experience in the restaurant industry . Without decent equipment costing an outrageous amount you're going to be spending hours and multiple attempts to get a product that resembles the flavor and texture profile you're aiming for.

I feel like the responses I see to how "easy" home cooking is comes from the Dunning-Kruger effect. No one enjoys setting up a flour station and having to clean that shit up (especially if you're a dough slapper, which why wouldn't you be). A beginner cutting up and prepping the ingredients for a deluxe pizza is going to take 30 mins alone (precook sausage, 7+ different items needing to be cut, blending sauce, shredding cheese). The dough is a whole other paragraph that's just making me tired thinking about it, but decent dough takes time.

Top professionals know the years of hard work and learning that is needed to efficiently run a quick kitchen. There's so much research needed, trial-and-error, and shitty recipes out there it's beyond unnecessarily complicated without a solid template (mentor, family recipes) to follow. It becomes a second hobby (which people don't have time for) if you want to completely replace expenses and keep the same quality from desirable restaurants. Got a shitty oven that doesn't cook evenly? Can't afford anything but a wooden spoon and a large plastic mixing bowl? Temperatures in your dwelling that vary rapidly effecting your meal prep? The poorer you are the more you have to micro-manage every detail when you're already stretched so thin.