I use Don Pepino pizza sauce and have been happy with it. I also tried some pizza sauce from a local Italian market here in DC and that was good as well. I have seen the baking instructions on the forums but I needed an actual visual demonstration to show me how to handle the dough.
I think investing the $35 in Bubba's videos would be a good move for you, then. I've learned a few things from him, even though I've got a good bit of experience. Some folks aren't impressed with actually having to pay for knowledge, but I thought it was a reasonable cost. He will also put things together a lot better (in a much shorter time) than you can by attempting to read two thousand differing posts here!
He will certainly provide the visuals to get you going in dough making, after that you can play with and finesse it.
A few things - his dough recipe calls for a lot more yeast than most folks here work with. I think it was 2% by weight instead of 1/4% Also, most folks are dealing with higher hydrations in the 60-63% range, Bubba (well, his dough) is 54% He also uses a lot more oil. His dough holds together in a ball while proofing, I find it better for large quantity pizza parties than the super-slumping I get with hydration above 58% www.homespunpizza.com
You might also consider Bev Collins' www.pizzeriasecrets.com
Folks seem to also be down on her, but once again, she puts things togther in a short time, so it is valuable to a beginner. Not the best delivery, she's not a professional actress.