Tired of frozen pizzas? Try these three options for pizza crusts at home.

1. Mama Mary's ready-made pizza crusts

Prep and cook time, from start to finish: 10–15 minutes

Cost: About $4.50 for two crusts, plus toppings

Mama Mary's (or any other ready-made crusts) are available at most grocery stores. These crusts are surprisingly tasty, and they make homemade pizza a breeze. All you have to do is preheat the oven, brush the crust with olive oil and top as desired. It takes about 8 minutes to bake the pizza.

2. No-yeast pizza dough

Prep and cook time, from start to finish: 45 minutes

Cost: Cost of pizza toppings

Yield: 1 pizza (enough for 2-3 people)

Making pizza dough at home doesn't have to require a special trip to the grocery store. All of the ingredients are staples, and this recipe is so simple and easy it can be done spontaneously on a weeknight.

n 2½ cups flour

n 2¾ teaspoons baking powder (if using baking soda, use half and omit salt)

n 1 teaspoon salt

n 1 tablespoon oil

n ¾ to 1 cup water

Mix dry ingredients. Add ¾ cup water and oil. Stir until it forms a ball; if dough is stiff, add more water. The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes, roll or toss out and top with desired ingredients. Bake at 400 degrees for 15-25 minutes.

3. Whole-wheat pizza dough

Prep and cook time, from start to finish: 3 hours

Cost: You will probably have to buy dry yeast (under $1) and whole-wheat flour, in addition to toppings.

Yield: 4 7-inch pizzas or one 14-inch pizza

For a gourmet whole-wheat dough, you'll have to budget more time.

n 1 package dry yeast

n 1 1/4 cups lukewarm water

n 1 1/2 cups whole-wheat flour

n 2 cups all-purpose flour

n 1 tablespoon olive oil

n 1 tablespoon honey

n 1/2 teaspoon salt

Proof yeast in a measuring cup with lukewarm water.

In a food processor, add whole-wheat and all-purpose flours, proofed yeast and oil mixed with honey and salt.

Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball (or one large ball for one pizza). Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.

On a floured board, roll and stretch each piece of dough into a 7-to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

Preheat oven to 450 degrees and bake 7 to 8 minutes per pizza.