Whenever I mention to someone that I made pizza from scratch on a weeknight, the reaction is usually along the lines of "Gee, must be nice to have all that time," or "you're a psycho," or something like that. It's not such a big deal, really, and you can have a lovely homemade pie on the table in about an hour and a half from start to finish. Here's how.
First, and most fundamentally, the dough. I've seen people "make pizza" on a ready made crust, but it is not nearly the same thing. (I do make "mini-pizzas" on English muffins now and then for the kids, but that's a whole different creature -- like the difference between instant coffee and real coffee. Both incarnations have a time and a place, and as long as you don't think of one as a credible substiute for the other, then you won't be disappointed.) ANYWAY, onwards! The dough!