As to pizza, I am pretty much a novice. But I do have a solid business and financial background.
As a first step, Randy is entirely correct, in fact I would suggest working at more than one place. It sounds like you might be going smaller scale, so what you learn at a Dominos or Papa Johns is not going to directly translate in some cases. Further, what you learn at a single-location joint is just their way of doing it, it might be wise to explore the possibilities. As to "best" sauce and "best" dough, that is a matter of personal preference. If you choose the "best", and it comes out too much like the guy a couple blocks up the street, you might ultimately benefit from "different" more than "best".
You also really need to experience a true pizza joint operation because the product will come out different using their commercial equipment than what you can create at home.
Having said that, don't give up!! Determine your market and demographic, figure out who your suppliers will be and your product cost, how you will finance it, and learn how a couple places do it. With some insight and good product and location selection you can probably find some success.
do remember though that MOST small businesses fail. You need to have all your ducks in a row before you jump in.
BEST OF LUCK!!! Let everyone know your progress!!