Honestly I'm surprised there are people who will spend $2000 on a pizza oven and then use a $3 jar of sauce but if you like it, do you.
For neapolitan i just add salt to a can of crushed tomatoes
(Find a brand you like, i look for ones that have only tomatoes or tomatoes and salt as the only ingredients) and use like that. In summer I'll chop up good tomatoes set them to drain in a strainer, blend/chop them after dripping for a while, mix with salt. For cheese i think buffalo mozzarella is worth the price, or stella brand fresh mozzarella if i can find it. Most fresh mozzarella doesn't have much flavor (if it has "cultures" in the ingredients that's good, if it has vinegar or acetic acid it will be bland)
For basically any other style i use serious eats ny style sauce recipe (sub crushed tomatoes for whole peeled). Use low moisture whole milk mozzarella (cultures in the ingredients here too) in block form, shred at home, don't use pre-shredded.
These are just for straightforward sauce and cheese pizzas obviously, but pizza works great with literally any toppings that go together. Just don't overload with toppings (especially wet toppings/uncooked vegetables), that's the downfall of many beginners.
Minneapolis, MN
