A lot of people are afraid of making baked goods that have yeast in them. Some recipes are pretty temperamental and require a lot of commitment, so I can understand their hesitation. However, pizza dough is the most forgiving yeast recipe I can think of. Don't have time to let it rise? Give it 20 minutes and it'll be fine.
1 tsp instant yeast
2 tsp sugar
2 c all purpose flour
1.5 c warm water
1 tsp salt
1 tsp olive oil
In a bowl (the bowl of your stand mixer if you have one), add the yeast, sugar, a pinch of flour and a couple tablespoons of your warm water. Stir gently and allow the yeast mixture to bloom for a few minutes. It should be foamy when you come back to it. Next, add the rest of your flour and salt. Start stirring in warm water (or you can use the dough hook attachment on your stand mixture if you have one) in small increments until the dough is kind of sticky and there are no longer lumps. You may not use all of the water, or you may use more. I actually never measure my water so you kind of just have to eyeball it. Next, roll the dough onto a lightly floured surface and knead it by hand, pulling the dough toward you, then folding it in half away from you, and then rotating a quarter turn. Do this 40 times or so, or if you have a stand mixer (you lucky duck, you!) then just let the mixer run for 5 minutes or so. The dough should look smooth and pliable. Put it back in your bowl and rub a little olive oil on the dough, then cover it with plastic wrap. At this point you can either put it in the fridge overnight to enjoy the next day, or you can let it rise for an hour at room temperature (or whatever amount of time you have).
Once the dough has risen, bring it up to room temperature and then punch it lightly to expel excess gasses. Lightly oil a pizza pan, stretch your dough to the desired thickness and shape, top with delicious toppings (can I recommend some fancy mozzarella and lots of fresh basil?) and bake for 10-12 minutes at 400 degrees.
Do you ever make your own pizza dough?