First, dough. My pizzas were made with a simple flour,water,yeast and salt dough. It takes about 10 minutes & doesn't need to prove though letting it rest always helps. Toppings, cheese & tomato are glutamate rich, so a well made pizza should have a strong umami flavour. To get my tomato sauce I butchered a ketchup recipe leaving out the sugar & the final reduction and fiddling with the seasoning (Basically I left out the spices & added more herbs). Takes about an hour, though most of that is the sauce bubbling away on its own. The 2 pizza halves up top are potato & prosciutto (top) and Salami & mushroom (bottom). To cook them I used the skillet method, heat a cast iron pan on full heat for about 20 minutes, meanwhile get the grill going at full heat.
Slip the prepared pizza onto the bottom of the skillet(*) and whiz everything under the grill, 2 minutes later you have pizza. Really good pizza, OK it takes more than opening a tab on your browser (I had to do that to get the dough recipe) but the taste is worth it.
(*) Sounds simple, it's not. You are going to be wrestling with a floppy circle of dough, loaded with sauce,cheese & toppings and a ferociously hot pan. Get help, make sure you've got tools and take care.