For me, the greatest value of pizza making as a hobby is that it allows me to play around with a lot of "toys" and to make a lot of different types of pizzas. I am not trying to be a minimalist pizza maker, even though I think I have learned enough about pizza to be a minimalist pizza maker if I ever got stranded on an island somewhere or in someone else's kitchen with virtually no pizza equipment.
To feed my pizza making habit, I, like many others, have accumulated a fairly wide assortment of pizza equipment over time. I have a stand mixer, food processor, and a bread machine, all of which I have used successfully to make pizza dough. I have a few wood peels of different sizes, a few metal peels of different sizes, pizza screens in several different sizes, two pizza stones, tiles, a cutter pan, several deep-dish pans, flat/perforated pizza pans, a dough docker, a perforated disk, a few bench knives, several pizza cutters, a digital scale, a digital instant-read thermometer, a Boos cutting board, a countertop toaster oven (with its own pizza stone), and a fairly eclectic collection of dough holders and other assorted pizza paraphernalia. To me, they are all just tools which I selectively use as my fancy strikes me or as a specific recipe or technique may require. I have even made good pizza on a preheated bed of rocks in a simple pie plate. You can't get much more basic than that, and especially if you also knead the dough by hand.
But, I would venture to say that a good part of my practical knowledge about pizza making has come from experimenting with so much equipment under varying conditions. As much as possible, I try to be wideband rather than narrowband. That also applies to the formulations I use and my attraction to baker's percents, Excel spreadsheets, and the like since they liberate me to expand my pizza horizons in virtually any way I choose. And maybe help others along the way from what I learn in the process.
I have personally chosen not to upgrade in those areas where I could perhaps get a better end product. For example, I have intentionally chosen not to go to a much better stand mixer than my standard grade, now geriatric KitchenAid mixer or to get a fancier and better oven than my standard grade Whirlpool electric oven, which is also long in the tooth. And I haven't tried to defeat the self-clean feature of my oven (I am a coward by nature). It's just a personal thing, and I understand perfectly well why others may choose to do the kinds of things that make their pizzas absolute masterpieces. Luckily, through the help of many people on this forum, most of us are now able to locate sources of some of the finest pizza ingredients in the world, in some cases at the same prices that the professionals pay. I am most grateful for that since I am no longer denied high quality in my pizzas. Maybe at some point I will relent and move outside the sandbox I now play in, but for now I am perfectly content with what I have and do.