Don't get me wrong. I like pizza that's delivered to my door. Especially when I don't feel like cooking. (That happens?) But homemade pizza is so ridiculously easy and in the end probably more cost effective than ordering out.
There are two methods I've discovered. The first, the one I've used for a couple years now, calls for the use of traditional yeast and you'll need about an hour start to finish. But a couple weeks ago I discovered that Fleischman's Yeast has created "pizza dough" yeast. It doesn't require you to proof the yeast or let the dough rise. You'll be eating pizza in a half hour, tops. It's not as "puffy" as pizza dough made with traditional yeast, but it's a whole lot faster and just as tasty.
I'm going to give you a quick run through of the basic pizza dough recipe I use with traditional yeast, because when I have time (like on a snow day or a lazy Sunday afternoon) it's still very easy.
