I think pizza making should be relatively easy and more nutritional.
Like others, I usually use the "no knead" (a.k.a. Mark Bittman) method for making dough (letting it sit at room temperature overnight). Then I just pull it out into a more or less round shape on a greased cookie sheet. Then onto a hot grill without a pan, stone or anything then turn it over after a minute then add remaining topping ingredients (while on the grill).
A food processor can also make good/easy pizza dough more quickly as can a stand mixer.
The main criteria, like others have already mentioned, is defining what you want in a crust.
I like mine relatively thin but substantial in nutrients and crusty. For me, nothing beats Indian "atta" flour. The bad thing is you got to find an Indian grocery store to purchase it. Look for atta that is 100% whole wheat durum. It's cheap (like $1/pound) and highly nutritional. Probably the best choice for diabetics too (like me).
The only thing better than atta is grinding your own. Which is what I'm just learning to do.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology
A thin line separates paranoia from an acute understanding of reality.