Making pizza crust is pretty simple, especially if you have a food processor. All it takes is some yeast, water, flour, and olive oil. But it does take a while for the yeast to rise, which won’t always work if you’re in a hurry.

Fortunately, there are lots of alternatives you can use to make a great pizza in less time. These days, many grocery stores carry balls of ready-made pizza dough in the refrigerator section. Let it sit at room temperature for 20 minutes or so and then cut the dough in half. You can make two 13″ pies using your favorite pizza recipe, or save the other half for another time.

Stretch the pizza dough or roll it out without a rolling pin to whatever thickness you prefer.

With a little practice, you can even toss and spin the dough in the air the traditional way. If you like a really thin pizza crust, this is the way to go. If you like a chewy, outer crust, crimp the edges of the dough before adding your pizza sauce.

If you’re using a pizza peel, and you should, dust the peel with corn meal and then transfer the pizza dough to the peel before adding your sauce and toppings. Then you can slide if off the peel onto a preheated pizza pan or stone.

Alternatively, transfer the dough to a pizza pan and assemble the pizza on it before putting it in the oven to bake. You can even bake a pizza in a gas or charcoal grill. Roll out the dough on parchment paper and then spray the top of the crust with some olive oil. Place the dough on the grill face down, and then peel off the parchment. Grill it for a few minutes until it sets, then flip over it and add your pizza toppings. It will be done when the cheese melts.

We’ve gotten our best results using a cast-iron pizza pan that you preheat in a 450-degree oven. We make the pizza on the peel and then slide it onto the hot pan. The first couple of times, it’s a little daunting, but before long, you’ll get the hang of it. And your pizza will be done in 8 – 10 minutes.

There are lots of alternatives you can use if you don’t want to work with pizza dough. Ready-made crusts like Boboli make it possible to have a pizza on the table in under 20 minutes. But these can be pretty high in calories. If you’re using favorites like sausage and pepperoni, you could be up to 1,200 calories per serving in no time.

A better choice if you’re watching your weight is a tortilla. Most are low in calories and fat. They come in a variety of sizes and flavors. And they cook fast. The smaller ones are great for personal pizzas. You can even make them in a skillet on top of the stove if you cover with a lid to melt the cheese.

Many cultures have a flatbread such a pita, naan, or chapati. You can find them in upscale or ethic grocery stores. These have more body than tortillas and if they’re pre-baked in a wood oven, they have a subtle, smoky flavor. To keep them from getting soggy, be sure to drain tomatoes, fresh mozzarella, and other wet ingredients.

For quick appetizers, split and toast whole-grain English muffins. Then add whatever pizza toppings you like. Or roll out pizza dough and cut it into rounds with a 2″ biscuit cutter or a drinking glass. Top, bake and serve at your next cocktail party.

Next time you’re in the mood for pizza but don’t have crust or dough handy, think outside the pizza box. You probably have something on hand that would make a great base.

Look for more of Molly’s pizza topping ideas at bestpizzatoppings.com

Check this out for more pizza crust ideas and alternatives.

If you love making pizza like I do, you’ll love your Bread Machine. This little invention not only makes great bread quickly, but you can make enough pizza dough in 1 hour to feed a football team. Here is how I do it.

The full dough cycle is too long and not necessary. When making pizza dough you want your dough to rise slowly. This develops very tasty pizza crust with lots of character. I put my Bread Machine on its dough setting and add all my ingredients.

Here is my pizza dough recipe:

3 cups of flour
1 tbl salt
1 tsp yeast
1 1/12 cups of warm water
2 tbl of olive oil

Try my Bruschetta Recipe:

3 cups of flour
1 tbl salt
1 tsp. of dried minced garlic
1 tbl of dried Italian seasoning
1 tsp yeast
1 1/12 cups of warm water
2 tbl of olive oil

After 10 or 15 minutes you should see a bouncing ball of dough in your Bread Machine. If it is too gooey add more flour. Then take the dough ball out of your bread maker and place it in an oiled sprayed freezer bag. Place it in the refrigerator until your ready to make pizza. Check it after a few hours. If it rises too much punch it down.

When you refrigerate your dough it slows down the yeast production and gives you a nice slow rise. When you’re ready to make pizza, (2-4 days) take your dough out and let it rise again at room temperature. This will make a pizza crust that everyone will love.

For more recipes and pizza making techniques check out my website at: perfecthomemadepizza.com.

Chef Vinny DiLeo is very passionate about pizza and Italian cooking. You can find some of his award winning recipes at his website at: http://www.perfecthomemadepizza.com