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@Aroogah
Actually home made pizza is really easy. I've got quick dough recipes and ones with a Biga (long rise, wet starter) which tastes much better, it just takes a little foresight. I have a pizza stone and the key to that is get it smoulderingly hot before use - max out the oven and leave it in there for an hour - and if you're worried about it sticking to the stone, make your pizza on baking parchment and use that transfer it on and off the stone using a baking sheet as your pake. 10000x better than anything that can arrive in 30 minutes or less.*