The problem that most people new to making pizza is the dough and is often therefore one of simply planning ahead and patience - and more difficultly - the oven temperature.

The quickest a base can be ready in is 90 minutes to two hours to allow a first decent rise. To make a pizza that's a lot better needs to have you prepare the base dough the day before .... or longer. I suspect most problems come about because people expect to make a dough and cook it straight away. Anthor challenge is that many people try to roll the pizza base out with a rolling pin which destroys the air bubbles in the dough. It needs to be pulled out flat rather than rolled.

The other major problem - that is insurmountable to the majority - is that the temperature required to cook a raw pizza to most peoples taste ie a crisp and unfloppy base requires temperatures between 350 - 600 degrees. Most domestic ovens reach around 220. This issue combined with most people's desire to put too much wet topping means a fairly dissapointing result.

Assuming that you overcome the dough challenge then a way to minimise the temperature challenge is to use a very large oversized frypan. You heat the frypan on a hob then turn it upside down and place it under the grill just before you put your uncooked pizza on it. This sometimes produces a reasonable pizza base.

These issues unluckilly make pre-cooked pizza a better result for the majority.