When we first married, I bought frozen loaves of bread dough and would plunk a frozen loaf into a 13x9 pan before heading off to work in the morning. Well greased with shortening and then covered with a towel to keep it from drying out, the loaf of frozen dough would thaw enough by the time I got home around 4-5 in the afternoon for me to spread out for a pizza. Sometimes it would be warm enough in the house for the dough to raise, raise, raise before I'd get home, but I'd just punch it down, wait 10 minutes & then press it into the pan for pizza.
In recent years, I'd taken to buying those inexpensive little pizza dough mixes found in the baking aisle. Super cheap & just about as quick as starting with thawed bread dough.
Still make homemade pizzas--only difference is that I make my own crusts now (unrisen dough pictured here). For the recipe, go to Google books by clicking the link here which will take you to The Berghoff Café Cookbook. Once there, go to page 119 for the Homemade Pizza Crust recipe. Three sets of instructions are given for folks working by hand, with a food processor or with a stand mixer.
Best part about it: this recipe makes TWO crusts, so I made two pizzas yesterday. One waits in the freezer for some lazy-don't-feel-like-cookin' day. For that pizza, I prebaked the crust a bit before loading it up with the sauce, onions, peppers, etc.
Okay, time for my pizza confession! I like dousing my slice of pizza with Frank's RedHot Cayenne Pepper Sauce before eating it. YUM! What's your pizza obsession??