I'm really enjoying the bread class that I'm currently in, so much that I go home and like to make more of the breads I've learned that morning. In the past when I've made pizza, I would buy the pre-made bagged pizza dough that Trader Joe's sells, but since I made pizza in class a few weeks ago, I decided to not be lazy and just make the dough. It was much quicker than I thought, especially using my kitchen aid mixer versus all the kneading we do by hand in class [its my daily upper body work out!]. I let the dough slow-ferment in the fridge and by dinner time, it was ready to roll out and become a pizza. Usually when I order pizza out, I looove the stuffed crust ones and since I bought some amazing Italian truffle cheese the other day, I turned that into a delicious crust.
I don't know why many people are so intimidated by making yeast doughs. There are only a handful of mixing methods for doughs, and usually its a straight dough method aka everything in the bowl + mix. Taking 15 minutes to make a dough sure beats spending $10 on a pre-made dough or buying those already baked cardboard "pizza crusts". Once you make doughs a few times, you should get a feel for how its supposed to be.
