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This is a dough recipe we'll be using as base for a number of quick pizzas. You can make as many dough medallions as you like when you have a spare half hour (multiply quantities as desired) and they'll easily keep 2 months in the freezer. Then, when you want pizza, just take one out to thaw – it takes around 45 minutes, but you can easily take it out in the morning before going to work/school, and when you get home just whip up the topping while the oven is pre-heating, and bake.
It may be possible to use all-purpose or other flours, but bread flour works for me for these specific quantities/temperature/short baking time, and I can't vouch for other flours giving the same result. It's also, simply, very tasty. Try it with granary bread flour, it's great!
More recipes in my folder: Quick Food, Not Fast Food