I personally don't get uptight about anyone using refrigerated or frozen pizza doughs, including those from Trader Joe's, Pepe's, regular supermarkets, specialty markets, etc. Some members start their pizza making careers with such commercial doughs and gradually learn to make their own doughs, and some purchase commercial doughs for convenience in making last minute pizzas. We have a small number of members who only use frozen dough balls but they are few and far between. That doesn't bother me. That is their prerogative. I don't even care if they buy frozen pizzas.
Having looked at a lot of frozen and refrigerated dough balls in my time, I found that a common problem is that it is hard to tell where they are in their fermentation cycles. It actually takes a fair amount of pizza making knowledge to know how to optimize the results when using frozen and refrigerated pizza dough, and especially the refrigerated variety. It also doesn't help that there are so many different refrigerated/frozen dough formulations. I can pretty much tell what to do by reading the ingredients lists and Nutrition Facts but that has only come from years of researching such information.