The problem with home-made pizza is that an oven does not have the hot surface or heat of a wood-fired or commercial pizza oven. That's why we usually pre-cook the crust before cooking again with the toppings. 500 degrees or close is oven pizza temperature. Also, pre-heat the darn oven.
Wood-fired and commercial pizza ovens reach 800-1000 degrees F. These comments are interesting: Can an oven be too hot for Pizza?
Pizza dough is easy to make, or to buy fresh pizza dough balls at your market. My preference is a thin, cracker-like crust with burn marks on the bottom.
Our current favorite topping is rather effete, but don't knock it if you haven't tried it: Olive oil, Goat cheese, arugula or dandelion, sliced fresh figs, and sprinkled with pignoli and then with some ground pepper. Best to wilt the bed of arugula in some oil for a minute first.