I make my own pizza also, ‘cause I won’t spend $25 on a mediocre pizza and mine are as good as they get.
Working with yeast isn’t that difficult, though it takes some practice.
I use Romanelli Pizza Sauce, out of the can, probably the same stuff your local pizzeria uses since they do sell it in #10 cans.
The REAL SECRET is: get a cast iron pizza pan! Crust is perfect every time at 450 degrees. Nice chewy texture and slightly burned-crisp depending how long you bake it. You can find Lodge Cast Iron pre-seasoned for about $25.
Cast Iron sound good. I am checking out a Lodge Cast Iron Pizza Pan right now . . .
. . . From what I read, cast iron takes longer to get up to baking temperature. If that is true, maybe that’s the secret towards preventing a soggy crust caused by the toppings sweating out their liquids into the tomato sauce layer and into the crust. What you don’t want to do is burn the bottom of the crust while trying to get the toppings to dehydrate.
Reviewers of such cast iron pans complain about warping. That does not bother me. My aluminum pan works even with all the ridges from the multitude cuttings I have carefully made with my pizza cutter: A Chinese meat cleaver!