One of my favorite pizza crusts (and the easiest) is an Olive Oil Bread from the cookbook Artisan Bread.
Olive Oil Bread Pizza Crust (No-Knead):
Mix 2 3/4 c. warm water
1 to 1 1/2 T. yeast
1 1/2 T. kosher salt
1 T. sugar
1/4 c. extra virgin olive oil
6 1/2 c. flour (I use whole wheat with some ground flax seed).
***This dough is enough for four pizza crusts. It can be easily halved.
Here's how hard this pizza crust is to make.....
Mix all the above ingredients in a container and cover with a loose fitting lid.
That's it- no kneading. Make sure you use a big enough container for the bread to rise.
Allow to sit, covered loosely with a lid, at room temperature for at least 2 hours. (You may put the dough in the refrigerator at this point if you don't plan on using it the same day- it will keep for up to 12 days. Bring back to room temperature before you roll it out.)
Preheat oven to 450 degrees with a pizza stone. (If you have one.)
Sprinkle a pizza peel or large cookie sheet with corn meal. Divide dough and sprinkle with flour- begin rolling. It will roll out very easily. (The thinner you roll it, the crisper the crust.)
With your hands, smear the dough with extra virgin olive oil. Poke all over with a fork to prevent bubbles.
Pre bake crust for 5-7 minutes in a hot oven.
Spread with about 3 heaping tablespoons of homemade pizza sauce and whatever toppings you'd like.
Cheese, spinach and tomato pizza
Bake for an additional 5-7 minutes.