As others have said, a slow fermentation is what makes great pizza crusts and promotes flavor and proper browning. I studied about bread a WHOLE lot before I got into smoking and grilling and learned that using very little yeast and letting it rise slowly is the secret to a dough that is easy to work with and has great flavor. I prefer leaner doughs, but they can be hard to get right and pretty difficult to produce consistent results.
I'm not sure what style pizza you like, whether it be New York, Chicago thin, bar pies, etc., but if you don't want to plan ahead for pizza crusts ever and want to be able to bake one in a few hours, this recipe here has given me good results when I haven't refrigerated the dough and just let it rise at room temp.
It isn't anywhere near as good as a slowly fermented New York style crust or even a Neapolitan style crust, but it is definitely tasty and has a fried greasier bottom than a drier New York style or neapolitan, almost like a very thin Pizza Hut pan pizza. It's very crispy for sure. The recipe is posted on the page at the top above the first picture of the pizza. It's a good article to read too.
Serious Eats: Bar Pies
Good luck though. Even a bad homemade pizza is edible, and usually much tastier than a frozen or chain-made pie.