I buy Iraqi tandoor bread (a large thin round piece that is stuck to the inside of the tandoor oven for a few minutes) and put what I'm not going to use right away into the freezer. It serves as a wonderful thin pizza crust in a hurry. The modern Middle-Eastern bakeries have a metal oven, top-loading free-standing or built in, and the flattened dough is transferred from the work surface to the side of the barrel-shaped oven via a really gnarly looking fuzzy pillow thing.

When I make my own pizza crust I used to use a modified bread (loaf) recipe, but now use one I found in Martha Stewart Living that is simply the best. Biancho's pizza dough.