The last year we have made homemade pizza most every Friday night so we have now reached near-perfection (see photo).
It started with that we bought a pizza stone, a must for thin crust pizza. Then we made dough, partly whole wheat and often with dried herbs in it, made tomato sauce (usually not from a can, but cooked or blended by us), sliced up some mozzarella and added other necessary things (onion, olives, anchovies, artichoke hearts, shrimp, clams, fresh garlic, roasted red peppers, parmesan, basil, mushrooms, pepperoni, capers.... not all at once but in different combinations). One set of dough makes about 4 pizzas, and since each cook in 8-9 minutes it is easy to make them and eat them immediately. Yummy!
Another result of this is that I no longer eat pizza at restaurants (well, Nomad in Hopewell is an exception), because ours is so much better.
(If you want the dough recipe, make a comment below or send me an e-mail. It works great for pizza on the grill too, as well as flatbreads.)