Oh for sure, jarred sauce is the best place to start. I always dump a jar of the basic marinara into a pan, fry up some garlic in olive oil first, then add the sauce. Let it simmer for like 20 minutes and toss in some fresh basil. It tastes totally different, way richer. Makes a huge difference.

Is a shrinking disc really that outdated? It's just a piece of steel you spin. Seems like calling it dinosaur tech is a stretch for something that simple.

Cold kitchens are a real problem for dough. My place gets drafty and I had the same issue with loaves spreading out flat. Letting it sit out for a couple hours before the fridge made a huge difference for me. It builds enough strength to handle the cold slowdown. Now my schedule is about two hours room temp then into the fridge for no more than twelve. The bread keeps its shape much better that way.