i'll add some of my thoughts.. i've been making pizza pretty consistently for about 8 months (4 pies a week or so). I like to make 4 dough balls at once and just let them chill in the fridge until i'm ready to use them. then you can pretty much have pizza whenever the hell you want. i usually stick to flour, water, instant yeast, and salt. occasionally i'll put in like 1-2% oil just to switch things up, but not usually.
for (4) 12" dough balls that weigh ~ 260 g each:
625 g flour (usually I use King Arthur bread flour, but any kind will ultimately work)
387 g water
1.6 g instant yeast
12.5 g salt (kosher or sea salt)
I dissolve the salt into the water, mix the yeast and flour together and after turning on the paddle on the kitchenaid, i slowly pour the water/salt mixture into the flour/yeast. i let the paddle gather everything together and switch to the dough hook. knead on lowish speed for about 7 minutes, remove from the bowl and divide into 4 even 256 g dough balls. do a little shaping to "skin" them, spray with oil and plop into a plastic container to rise on the countertop for about 1-2 hrs, then into the fridge for the long haul. you can start to use them the next day, but i find the flavor development in the doughs only gets better until about day 5 or 6, then they start to get overfermented, but i've used them up to 9 days later and still had a nice pie.
for sauce, i go to the italian market and, if they have them, get the 6-in-1 brand crushed tomatoes in puree. i ain't ****ting you, this will make the best pizza sauce you will find. all i do is open the 28oz can, dump in about 1/4 tsp each of garlic and onion powder, a pinch of salt, a pinch of pepper and maybe 1/2 tsp of oregano. mix it up and there you have it, no simmering, none of that business. it cooks on the pizza, doesn't get any easier or tastier IMHO. if they are out of 6-in-1 i'll get paradiso or a different good brand. i try to stay away from hunts and whatnot, but those can be used in a pinch also.
heat the oven to 550 for 45-1hr before baking. i set my stone directly on the floor of the oven (be careful with the cheapo thin stones though if you heat high, they are prone to cracking). a decent stone will be your friend if you want to make great pizza.
edit: forgot to mention that i usually cook it on the stone for about ~5 minutes, then move it up to the top rack with the broiler on to get the top browned nicely. it will burn pretty quick if left on the bottom/stone too long, so i almost always do the stone first, then the broiler to finish it off. just keep an eye on it and get it off the stone when you are happy with how the bottom looks.
here's a few snapshots:
