Kids love making their own pizzas. I love being able to control what goes into (and onto) their pizzas. Win-win. Below is the bread machine pizza dough recipe I use most often. The recipe yields enough for 2 meals for our family, if served with a side salad. Once the dough has risen, I put it into ziploc bags and throw it in the freezer. (Defrost for about 12 hours in the refrigerator and bring to room temperature before rolling out, topping and baking.)
If you have a bread machine, I highly recommend Beth Hensperger's The Bread Lover's Bread Machine Cookbook, which I got a number of years ago at Williams Sonoma.
Whole Wheat Pizza Dough
1 1/3 c water
1/4 c olive oil
2 1/2 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
2 1/2 tsp bread machine yeast
Place ingredients in the pan in the order recommended by the manufacturer of your bread machine. Program for Pizza Dough or Dough cycle, and press Start.
When the machine beeps, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide into the desired number of portions and flatten with your hand, kneading lightly if required. Cover with a damp towel and let rest for half an hour.
Freeze as recommended above, or roll out, top and bake for 12-18 minutes at 450 degrees.*
* You'll have to experiment with temperature and timing based upon the toppings and pan you use for your pizzas.
