I have two ways of acquiring pizza dough. I like to make my own.
When I do, I use this recipe from Joy of Cooking:
Combine, in a mixing bowl or bowl of heavy duty mixer and let stand about 5 minutes:
21/4 teaspoons active dry yeast
11/3 warm water
31/2 cups all purpose flour
2 Tablespoons olive oil
1 Tablespoon salt
Kneed for 10 minutes with dough hook on medium low speed until dough is smooth and elastic. Transfer to bowl that is coated in olive oil. Cover with plastic wrap and a twoel and let rise in a warm place until doubled in volume. (about 2hrs...depends on how warm the area is). Punch dough down and divide into two balls. Let rest another 10-15 minutes and prepare pizza toppings.
If I don't have time to make my own or decide last minute I want some pizza, I try to keep Trader Joe's pizza dough on hand. It comes in a bag and you can freeze it. You just need to let it defrost overnight in the fridge. There's no speeding up that process, unfortunately. They have both regular white dough and whole wheat. While I prefer the regular white dough, I will make some pizzas with the wheat dough, just to feel like we're trying to be healthy.
This recipe demands the white flour dough. It's very simple and tastes just wonderful.
Olive Oil and Tomato Pizza
1 Package of Pizza Dough.
2 Vine-Ripe Tomatoes
Let the pizza dough sit on the counter for 15 minutes to let the chill come out of it a bit.
While that is happening, remove the top shelf from the oven and place the bottom shelf on the very lowest section.
Preheat the oven, with pizza stone or inverted cookie sheet inside to 500 degrees.
While the oven is preheating and the dough is settling, thinly slice the tomatoes.
Once the dough is ready, stretch it with your hands to approximately 9".
That's the size of my pizza stone, so that's the size I use.
Drizzle olive oil over the dough in a side-to-side motion.
Use a pastry brush to cover the entire dough with oil.
You can leave the crust uncovered, if that's what you prefer.
Shake the italian seasoning over the olive oil.
Use just enough to give some flavor, don't overpower it.
Lay the sliced tomatoes over the seasonings.
Bake at 500 for 15 minutes.
The crust should be nicely browned. This pizza's crust comes out crispy on the outside and soft on the inside. It took me a while but I finally found this temperature works best for pizza in our oven.