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I make my own crust, from a bagged mix (gluten-free). I've tried various recipes for making it from scratch, but the bagged mix just works better and more reliably.

I use an already made crust.
If I'm making pizza at home, it's because I want something easy.

I make my own

We make our own dough. We're making pizza tonight!

I either buy the dough, from Trader Joe's or something, or sometimes I make my own from scratch, with yeast and everything. Mine is better, but it requires advances planning-- like letting it rest for 2 or 3 days. But the recipe makes 3 pizzas worth so I freeze the other two and just have to remember to take them out of the freezer.

If anyone has a quicker homemade recipe I'd love to see it.

I've bought TJ's dough, but I also make my own!

I always make my own crust and sauce. Tastes better that way.

@Foodnerd81: My recipe just needs to rise for an hour or two!

1 c warm water
2 tsp active dry yeast
pinch of sugar
1/2 tsp salt
1 tbsp olive oil
3 cups flour (1/4 may be whole wheat or rye)
cornmeal

Place the water in a medium large bowl, sprinkle in the yeast and sugar, and stir to dissolve. Let stand for 5 min or until it begins to bubble (I usually don't bother proofing the yeast if I'm using it consistently).

Stir in the salt, oil, and 1 c flour. Beat for several minutes with a wooden spoon (or the paddle on the kitchen aid mixer). Add the remaining flour 1/2 cup at a time, mixing after each addition. The dough will be soft but should not be sticky.

Turn the dough out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hr.

Punch down the dough and return to a floured surface. (this is the point you can freeze the dough for future use) Divide the dough into 4 equal parts, knead each quarter for a few minutes and then let the balls of dough rest for 10 minutes.

Stretch each ball into a 6 inch circle. Generously sprinkle baking trays (or baking stone) with cornmeal and place circles on top. Bake in the lower half of the oven for 10-12 minutes at 500 degrees F.

If I pull the dough out of the freezer at lunchtime, it's usually ready to use for dinner.

make my own crust or use a premade crust. I'm GF so rolling out a GF crust can sometimes be difficult.