"While you certainly could make a pizza from scratch, the preparation time of making a pizza isn't always in the cards."

No.  If you have a jar of sauce, some bread-like substance, and cheese on hand you can make a pizza:

Preheat oven.  If you like a crispy crust, put a sheet pan in while it heats.  Top your bread item (English muffin, bagel, hoagie roll, flour tortilla if you like a thin crust), smear some sauce on it, add some cheese and other toppings, slide onto a (possibly preheated) sheet pan, and bake.  If it's not browned enough to your taste after 5 minutes, switch your oven to broil.

Toaster ovens excel at this, and may not require preheating.  Just hit toast a couple of times.

If all you have is sliced sandwich bread, toast it first.

No sauce on hand?  Toast a slice of bread, add salami or similar, some cheese and toast again (or under the broiler if not a toaster oven)


"When the hunger for pizza hits you may not necessarily feel like heading to your local pizza joint or calling in for delivery."

Um.  This seems questionable.  I mean, I could see not wanting to go to a place with plague rats if there's a COVID surge in your area.  And I have social anxiety regarding making phone calls, but even I can call for pizza if I have to. How about "but what if you get the munchies at 2am and no one is open?" Or "how can you prepare in case you have to quarantine with Covid?"  Or even "but what if you live in a sketchy neighborhood or in the middle of nowhere and no one will deliver to you?"


"We ranked the 20 best frozen pizzas to help you on your next trip down the frozen foods aisle."

How the fark are there 30 in your list, then? This isn't some random blog, you have a damned magazine.  How do you not have editors?

/knows someone who can only order pizza delivery on certain days of the week at ~8pm
//because they're in the middle of nowhere but one of the delivery guys will bring them pizza at the end of the night as he lives in that direction

hlehmann: A couple of decades ago, before I started doing any real cooking, my wife was out of town and I was tasked with feeding our kids.  I thought sure, I'll just get one of those frozen pizzas.  It was a Tombstone pizza of some kind, and it was pretty bad.  I haven't bought frozen pizza since, but the freezer section at the market sure is full of them so someone must like that stuff.  I find it's really very little work to start some no-knead pizza dough in the morning and have cast iron pan pizza that evening.  Heck, some jarred pasta sauce, pre-shredded mozzarella, and pre-sliced pepperoni still makes a better and cheaper pizza than the frozen ones.

The no-knead dough in "Artisan Bread in 5 Minutes a Day" can hang out in the fridge for more than a week (it starts looking a bit grey by two weeks and has a vague sourdough taste, but still works)

If you have fridge space and suitable container, you can mix it up and have it on hand.  And it's usable in about 45mins if you use warm water, it's just loose so you might not be able to transfer after assembling unless you have experience