Yes. TJs I'm sure is OK but you can make a dough with better ingredients your self and learn something about baking in the meantime.
I have been playing around with various fermented/delayed ferment doughs and can recommend this method. While I have been using my sour dough starter, you could do 90% of the same thing with commercial yeast, and let the dough "cold ferment" in the fridge for 2-3 days. See the sour dough thread and also the Jeff V website.
Then lots of heat. I've maxed out at 550 and would like to try higher, but I had to fix the controls of my oven just to get to 550. Spresso can go to like 800F!!!
It's nice because once you learn to make a good dough, whether it's with a sourdough starter (which vary in sourness) or with commercial yeast, and you start doing the delayed fermentations, you bread improves a lot very quickly, and the same basic method can be used to knock out everything from sourdough bread, to focaccia, pizza dough, ciabatta etc. The higher the rise you want-reduce the water percentage. Flat breads are wet and sticky. Get used to it.
Basic dough:
1000g King Arthur Bread Flour (All Purpose from KA is good too)
700g water
30g salt
2 packages of yeast proofed 5min in warmish water with a spot of sugar
I made the math easy for you Eric so you can scale up or down.
Notice no EVOO in the dough. It won't rise as much. Pour the evoo on top if you make focaccia.
Mix, knead for 10 minutes by hand or 7 min in a mixer
Divide the dough into thirds and store the dough balls in the fridge for 2-3 days. Each ball will make one small to medium pizza dough. They will rise more than you think in the fridge-just be aware. Try overnight the first time to get the feel for it. All the yeast will make this rise reliably and very fast. While that isn't good for flavor, it's good to get you started.
This is a 70% dough (Jeff V likes 65%) which is a bit sticky and wet, but makes a nice pizza crust or focaccia. When you bake, you flatten and stretch, top and bake as hot as you can on a stone until it's done.
If you have a sourdough starter, make 1/2 or so of the final weight using your starter and no commercial yeast. This will yield even tastier results but you can get 90% there with the active dry yeast.
I posted a pic of a focaccia in the SD thread that's made with starter only, no yeast, and 2 nights ago I made a french loaf sourdough that was KILLER using the sourdough starter, a preheated oven to 450, and a pre-heated dutch oven (Lodge DO, with no feet--ie not a camp oven) sitting on the pizza stone. It's tricky though, you gotta let it rise about 3 hours, then transfer to the hot DO without burning your hands. (Hint-use parchment paper) The first half of the bake was covered then the top removed for the rest of the bake. The covered initial bake mimics the steam injection of a commercial oven and gives a perfect crust texture.
Sorry-more than you wanted to know, but if you want to do things right, you gotta put some time in it and tolerate some initial failures. While you are initially messing with dough and how much hydration you like, just make bread sticks. It's the same as pizza dough, much easier to prepare and your family will love them. Once you master the method, it's pretty easy.
. I had to buy a new HAM radio for the 100 just to break free 
