I buy pizza, but make mostly make my own. Try making your dough a day or two ahead of time and put it in the fridge until you need it. It will taste better, less yeasty as quick breads tend to be. It also means you can throw some together at whatever hour suits you and have it ready to go for another day. I've tried it with many dough recipes and they always turn out better.

You don't have to go to this extreme, but it gives you an idea: http://www.bakingsteel.com/blog/72-hour-pizza-dough