I use the Costco mozzarella, and I like it a lot. It works fine. I don't buy any specialty items, just normal grocery store Italian sausage, pepperoni, veggies, etc.
About the store-bought dough, I have never really heard of such a thing aside from biscuits in a can. But dough is easy to make, especially if you have a mixer.
I use the Glutenboy dough
recipe and the Red November sauce #2
. You definitely won't spend 5 hours. More like an hour and a bit, at most.
I'd encourage you to try both of those recipes. You'll have way more sauce than you need, but the excess can be frozen in small containers. I feel it's better to make the sauce using the full 28 ounce can of crushed tomatoes rather than try to scale down the already small quantities of herbs and seasonings.
You may need to scale down the dough recipe, and I'd suggest making it two days before you want to use it, and let it cold ferment in your refrigerator. The dough calculator tool that you can access from the site's main page can help you scale it. You need to know what size (diameter) pizza you want to make and the thickness factor to scale the dough properly. As an example, I make my dough balls 309 grams each (10.8997 ounces each), which gives me a thickness factor of 0.0964 for a 12 inch diameter pizza.