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That's one of the largest misconceptions about what makes good pizza.

Yes, good quality toppings are necessary.

But what really sets pizzas apart is the crust. You _must_ have a good quality crust.

Unfortunately... it's the crust that most cheap and/or frozen pizzas skimp on.

I mean if the ingredients are brought directly from the farm to the factory, put on dough, and frozen. The only difference would be the dough.

The actual ingredients may be more fresh than if a random pizza joint bought them from a grocery store that picked them too early, shipped them half way across the planet, let them ripen in the back, brought them out, got bought a day later, left them hanging around for 5 days at the pizza store fridge before cutting them and putting them on your pizza 8 hours later.

If you are going to make a decent pizza, you are going to need proper dough, not a preformed crust. The dough will need to be worked and tossed or rolled out. The time it takes to put on sauce cheese and toppings is inconsequential wrt the time it takes to work the dough.