I’m betting this will not be the first time someone has tried to seduce you into making pizza at home — meaning homemade dough, from scratch. There are almost 100 recipes for pizza or calzone or focaccia in NYT Cooking, The New York Times’s recipe resource, and a new recipe, from Roberta’s in Bushwick, Brooklyn, appeared in these pages a year ago.

So let’s assume you already know that homemade pizza is better and quicker and cheaper than what you can buy at the neighborhood pizza place. You know the reasons to make your own, which are as obvious as they are appealing: You can top a pizza with virtually anything (from special ingredients to leftovers) or almost nothing (one of my favorites is little more than a smear of caramelized leeks dotted with taleggio). You can bake it in minutes — it takes longer to heat up the oven than to bake a pie.

And the result makes everyone happy. The average weeknight dinner is suddenly a soiree.

But still, you resist. The trouble is, pizza is sort of a pain. You have to plan for it. Knead the dough. Let it rise. Clean up after it. And if you don’t bake it in a day or two, it sits in the refrigerator, scowling at you, growing a tough skin and causing guilt.