Boiling water without burning it

I'm cooking with a co-conspirator this evening to whip up dinner for 30+ people (yes, I'm back to affiliating with that previous co-op), and am hitting a brain fizzle on a key element of ze master plan: good pizza dough recipe?

I need one I can make in quantity for 3 large trays of pizza, and obv. one that doesn't require a super-long rise time; 4-5 hours at most would be ideal.

Any suggestions? I've got all the usual kinds of ingredients to work with, plus lovely industrial-size mixer + bowls. Vegan recipe strongly preferred.

I have a modified tomato basil soup recipe that I use for as a base for tomato sauce as well (whether the end result is for spaghetti or pizza sauce). The only difference is that for the former I also add in bouillon cubes + water + a dash of dairy product (cream or a spoonful of plain Greek yogurt). Naturally I've gotten into the habit of turning my homemade tomato sauce leftovers into homemade tomato soup, with varying degrees of success.

What makes for a really good tomato soup recipe versus a good tomato sauce recipe? And while I'm at it, what are other creative uses for leftover homemade tomato sauce?

ETA: I've written out the modified tomato basil soup/sauce recipe here in the comments.

Hey all--

I had such good recommendations last time that I thought I'd throw this one open to the audience again for suggestions. In the next hour, I need to figure out my menu for thirty plus vegetarians. My friend D- & I need to do two (2) vegetable dishes, one (1) protein dish, and one (1) starch. At least half should be vegan as a rule of thumb. Available ingredients are as follows:

WALK-IN (Fresh produce):
-carrots
-beets
-lots of parsley (yay!)
-a few oranges
-squash
-celery
-cauliflower
-lemons
-a few green bell peppers
-eggplant galore
-tofu (could be convinced; not first impulse)
-eggs (precious shared resource)
-baby spinach (also somewhat precious)
-a little miso (we had miso soup Mon. night...hm)
-gouda (precious shared resource) + cheddar (not quite as precious, also delicious)

( available leftovers + misc. ingredients )

Recommendations? We have three to three and a half hours to do the actual cooking.

ETA: forgot to clarify that someone else is making a salad (with parsley!) + a desert (red velvet cake).

ETA2: final menu: pomegranate & walnut stew (fesenjan); roasted beets & onions; baked achari baingan; saffron rice; + cook's assistant's additions (salad + cake). Thank you everyone who contributed suggestions! I'll be cooking again next week & will put some more of them into practice then.