Good old margherita.
I use the "pizzeria" flour from the company Caputo.
1kg Flour
600ml cold Water
40g salt
1/4 cube of yeast (or the equivalent in dry yeast, sometimes I use a whole packet)
Pre-Dough
I mix the cold water, salt and yeast and add half the flour (the half is super important)
Then I put a lid or wet towel on it and let it sit for at least 30 minutes (but optimally longer).
You should be able to see that pre-dough do produce get bubbly and produce CO2.
Dough
Then mix the rest of the flour in and knead that thing. Let it sit in the fridge for a day and then make 6 small balls out of the big one and put them into containers and into the fridge.
Oven
Its all about heat.
I use a G3 Ferrari pizza oven. They claim to do 400C (I think it's less) and can be had for like 60-70 €/$ and there are similar ovens from different brands.
My dream electric oven would be a used professional small oven that goes to 480C. I've seen them for 200-400 €
If you're using a regular kitchen oven get a pizza stone for nice results. An outdoor grill also works well with a stone.
That's the traditional italian way. Instead of using hard dry mozzarella that can be grated, you get super soft fresh mozzarella and slice and put on top.