A simple & lazy bread machine dough (they have dough settings) will produce a damn good pie, given quality toppings. Best if you can rest it at room temp for a few hours after the machine's cycle finishes, but also OK if you can't. I've done fancier doughs, and it is better, but I mostly just do that these days. With that, you can either get some pizza-specific tools (peel, stone—you need the peel) or you can just make pan pizzas in a cast iron pan, no extra stuff needed—and that method's lower-mess. The down side is it's harder to do multiple pizzas quickly in a row, unless you have multiple cast iron pans, since you can't construct a second one while the first is using the pan, and when it comes out the pan is no fun to work on for a while, as it'll be quite hot.
Getting started making decent pizza at home is as simple and easy as a bread machine and a cast iron pan (or two).
(pro tip: get small cans of tomato sauce or crushed tomato [yes, use canned] and mix salt, way more black pepper than seems right, and some oregano [fresh is great if you have it, but dried is fine], directly in the can. Boom, nearly zero mess [one spoon, perhaps] sauce, on the cheap, and it's good. You don't need to pre-cook it, just put it directly on as is. You won't be able to beat this cheap, lazy method by too much unless you've got garden-grown sauce tomatoes)
[EDIT] other pro tip: you can build a pizza on your peel while another's in the oven provided you have a large cutting board. The pizza coming off the stone will be stiff enough that you can just shove it onto the cutting board. A peel provides little benefit for taking a pizza off a stone in a normal home oven, though it is very nice for putting it on. Further pro tip: avoid pretty, finished wood peels. Smooth-finished wood makes the dough stick way worse.
Getting started making decent pizza at home is as simple and easy as a bread machine and a cast iron pan (or two).
(pro tip: get small cans of tomato sauce or crushed tomato [yes, use canned] and mix salt, way more black pepper than seems right, and some oregano [fresh is great if you have it, but dried is fine], directly in the can. Boom, nearly zero mess [one spoon, perhaps] sauce, on the cheap, and it's good. You don't need to pre-cook it, just put it directly on as is. You won't be able to beat this cheap, lazy method by too much unless you've got garden-grown sauce tomatoes)
[EDIT] other pro tip: you can build a pizza on your peel while another's in the oven provided you have a large cutting board. The pizza coming off the stone will be stiff enough that you can just shove it onto the cutting board. A peel provides little benefit for taking a pizza off a stone in a normal home oven, though it is very nice for putting it on. Further pro tip: avoid pretty, finished wood peels. Smooth-finished wood makes the dough stick way worse.