I started making pizza like many of you, just baking it and being satisfied with decent results. Then I did some research and later found out why cooking stones are better. Didn't spend money on one so I ended up getting tiles to cook the pizza. One of the things that I appreciate is looking at information from people such as Peter Reinhart, and he has provided a lot of knowledge about the pizza making process. I'll attach some pictures of the Pizza's that I made, and some details of the doughs that I used. All the recipes for the doughs that I have tried have been based on the flour to hydration ratio of the recipes found on Peter Reinharts website. My sauce is not hard, I use either San Marzano, or Contadina Tomatoes, Sea Salt, Oregano, Basil, Rosemary, Olive Oil, garlic, Ground Pepper, and sometimes a pinch of Sugar but I find certain brands of tomatoes are sweeter so no need to add sugar. I let my dough ferment for 3 days minimum. I find that it gives great taste to the bread, and use gold's unbleached flour. I'll try to list the pictures from my first one to the most recent ones.
1. Wasn't shaped great, I didn't know how to stretch the dough.
2. Was my attempt at ny style
2a. Bottom of pizza
3. mushroom, ground turkey, and pepperoni using neopolitan style dough.
4. Pepperoni, green bell, and ground turkey.
I'm still learning, let me know what you guys think!