Some tips for making pizza at home.

In my opinion, pizza stones are not worth it for the home baker. You have to preheat them and it is tricky to get everything at the right temperature to get a crispy crust. Cookie pans do not work that well either. Try a pizza screen instead. They do not have to be preheated, you can spread the dough out on it without having to transfer (try that with a heated pizza stone!), gives a nice crispy crust nearly every time. Get a bigger one than you really need, it gives you room to work.

If you do not want to make your own dough, you can buy frozen bread dough (usually shaped into loaves, but it can be reshaped once thawed) that is pretty good. Otherwise, just about any yeast bread recipe can be used. Wholewheat or sourdough are good. If you use a rolling pin (heresy!), give the dough some time to relax after you roll it.

In my view, sauce is the third most important ingredient. Gotta find or make one you like. I make my own. For pizza, I like it a little sweeter than for spaghetti.

Quality toppings is next most important. I am personally against watery toppings like canned mushrooms and pineapple and for salty ones like pepperoni. Precook anything that can not be eaten raw (10 min at 425 degrees is not going to cook sausage).

Cheese is the most important ingredient. The key is to make sure that the bulk of the cheese is low-moisture. Mozzarella and provolone should form the bulk of the cheese with Asiago, Parmesan (not the dried gack in the green shake cans, buy the real stuff!), Romano to spice it up. Try a bit of feta, even some goat cheese. I like a sprinkling of cheddar, but it is a high moisture cheese and you can only use a bit.