pcampbell offers you good advice. However, if you want to simply matters even further, you can use a pizza screen. I think a good basic size for your purposes would be a 14” screen, which should cost you less than $5. To see what such a screen looks like, go to http://www.suitesupply.com/american-metalcraft.18714am.01.htm
. If there is a restaurant supply store near you, you can save on shipping costs, which are likely to be more than the price of the screen if you buy it online (where there are many choices of vendors).
By using a screen, you won’t need a pizza peel or pizza stone/tiles. If you get hooked on pizza making as a hobby, you can always move up a notch equipment-wise and try using a stone or tiles (tiles are much cheaper than stones), along with a pizza peel. We have many members who are perfectly satisfied with using pizza screens only, and some have retired their stones and peels.
For flour, I would start with all-purpose flour, which is available in every supermarket and, unless you happen to have a bread machine, I would use hand kneading, which will cost you just about nothing but the price of a bowl and a sturdy spoon. All-purpose flour is one of the easiest to use if you will be kneading the dough by hand. A step up flourwise, yet still be amenable to hand kneading, would be bread flour, which is also readily available. If you decide that hand kneading will be the approach you want to use, I am sure we can link you to posts describing hand kneading or else tell you how to do it for the particular dough recipe you decide upon for your maiden voyage into pizza making.
There are many dough recipes on the forum that you should be able to use, with the exception of recipes for doughs for making cracker-type crusts. Such doughs are virtually impossible to knead by hand. One recipe that you might consider is for a “thin” American style pizza, and is described and shown at http://www.pizzamaking.com/forum/index.php/topic,1707.msg20711.html#msg20711
(Reply 20). For instructions, you should look at Reply 8 in the same thread. The recipe given at Reply 20 is for a 16” size pizza, but I can help you with the recipe for a 14” size (or any other size and related screen) if the recipe looks like it has appeal to you. Other members might also offer up their favorite dough recipes for you to consider. If you tell us what your favorite pizza style is, that should help narrow the possibilities.
Once you have a good idea of how you would like to proceed, I am sure that someone should be able to help you with matters like tomatoes, cheeses, yeast, etc. Depending on where you live, there should be many choices available to you.