Dude you've apparently never made a pizza crust and also apparently don't pay attention to the types of bread in the world.
You don't have to freeze pizza dough to have a rising crust. In fact every bread that isn't a flatbread has a rising crust.
I'm going to suggest you start with http://www.pizzamaking.com/for... and make some pizza from scratch until you make something that isn't a hocky puck. Then if you want to go back to frozen pizza you can or you can move on to trying white whole wheat, red whole wheat, or one of the regional styles (NY, Chicago, Neapolitan, California, Sicilian, etcetera) see http://www.pizzamaking.com/for... for more options.
Doesn't matter if you harvest your own yeast (sourdough starter method) or you buy store bought yeast, any type of pizza I've ever made has yeast in it and thus had a rising crust.