usually, that means storebought crust and then topping and cooking it yourself. That's the way I like doing it. Sometimes I even go so far as a pizza crust mix, but making crust from scratch just doesn't cross the extra work to benefit ratio for me.
Making homemade crust is totally worth it IMO. I make it every week. One week I didn't have a chance to make it, so I bought a Pilsbury dough type of pizza crust in a cardboard tube. It was horrible! Making a good pizza crust is actually very easy with a Kitchen-Aid-type mixer.
2 crusts:
2 cups Bread flour
3/4 cup (warm) water
1 tsp bread yeast
1 tsp salt
Mix it in the mixer with the cake paddle first on slow/medium speed to get it all together (like 1 min.). Then switch to the bread hook on high(er) speed for 7-10 min. Take the dough out of the bowl and form it into a ball. Put it back in the bowl (you can glaze the bowl with oil so the dough doesn't stick later if you like) and cover in the refrigerator for ~24 hours.
Take it out of the fridge and out of the bowl. Cut it into 2 equal pieces, invert each one into a ball, and place it on a floured cutting board or plate. Let this rise at room temp. for 1 hour. If you only want one pizza, you can freeze one at this point for future use.
To form the crust, I use a roller to flatten it out. Then I spin-throw it up in the air a few times so the centrifugal force expands it evenly. Put it onto a corn-mealed pizza peel and you're ready for the sauce, cheese, and toppings. Another good tip is to use a BBQ brush to put a light coating of olive oil around the edge of the crust. This helps the crust brown and be crunchy on the outside, chewy on the inside.
Seriously, aside from waiting for the mixing and waiting overnight, the amount of work that goes into each crust is like 20 min..
