I note that Peter Rienhart in his "American Pie" http://www.amazon.com/American-Pie-Se... has a recipe for creating a homemade frozen pizza crust that he claims is far and away better than commercial frozen. I made up a batch (4 untopped crusts) over the weekend, but probably won't try to cook one until next week. You are supposed to be able to throw it in the oven after topping just like a supermarket one.
My first try was a bit too loose, I'm sure I should have use a tad more flour. I also tried to thin the center, but this browned a bit too fast, so the "good" ones were of uniform thickness.
Anyone else try this out?