Thanks dude. I like popular pizza chains like PJ and Little Cesars mostly, but I want to make about every other style just to try it.
That's a good attitude to have. I started out with specific styles that I wanted to master, but years later wondered why I would have wanted to recreate some of them.
The best money saving tip I have, if you can manage it, is 'bulk'. A 5lb bag of flour seems to be about $3-$5/lb. For less than $10 you can find a 25lb sack (in the midwest we have GFS, a food service company open to the public). And in addition to Pizza, you can make pasta with some eggs (which are astoundingly cheap if you consider their overall culinary value).
I also buy 5lb bags of grated Mozzarella/Provolone blend, for just over $2/lb (it varies a bit with the market). That's about half of what you'll pay in the supermarket.
Mushrooms in a big #15(?) can seems to be a big savings as well (my math on this is incomplete, however). Open it up and portion it into ziplock sandwich bags for the freezer and you'll get many, many bags for around $8/$9 (as opposed to $1 for little 4oz cans).
But if you do find a place like GFS, don't jump at everything as though you're saving with everything you buy. The raw materials are generally good buys, but the prepared stuff has nothing over supermarket brands.
If you're willing to think of yourself as a yeast gardener, and are willing to commit some time on a consistant basis, one packet of yeast can last you the rest of your life. You just need to keep a levain/starter going.
Canned tomato products (plain sauce, paste, etc) can be very cheap. A 75 cent can of plain sauce can be transformed into a $3 jar of sauce with some seasoning.