If you don't want to take the time to make a yeast-based dough, you can always make a 15 minute beer pizza dough.
3 cups of all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 12 oz beer, preferably a pilsner or a light beer
Put dry ingredients in a bowl, whisk together to sift through them. Pour in beer, mix with a spoon (or put in stand mixer and mix it on low for 5 minutes). It will form a sticky ball that pulls away from the sides.
There is enough dough for two medium pizzas, so cut ball in two, and set one aside in a container in the fridge, or make both into pizzas. Add a little olive oil to the container so it doesn't stick and lightly coat the ball with olive oil.
Flour your work surface, hand-shape ball into a flat disk, slowly flattening and stretching, letting gravity do most of the work as you stretch from the middle.
Preheat oven to 550 degrees or as hot as it will go.
For sauce, take a can of San Marzano tomatoes. Hand crush, or put into a blender. Mince a clove or two of garlic, and add in. Add salt and pepper to taste. Blend, and then spoon onto pizza dough. You will have more than enough for 4-5 pizzas, or 2 Chicago style deep dish. Put extra sauce in a container in the fridge, it keeps for several days.
Put corn meal or flour on your pizza pan so the dough doesn't stick while baking.
After sauce, put on shredded mozzarella, and any toppings you may want.
Bake in oven for 8 minutes.
Remove, slice, and serve.