Do not be intimidated by homemade crust, it's really easy and very hard to mess up. It does require planning ahead (for the rising time) but I find if I mix it up at the end of nap time, it's ready to go at dinner time. (Mix it up around 3, it rises from 3:15-4:30 or so, punch it down, let it rest, shape it around 5, in the oven at 5:15, dinner at 5:45.) And if the time goes a little long, don't worry about it, dough is quite forgiving. Others have offered crust recipes that look good to me, I'll just add my encouragement to say: do it!
As for sauce - I usually just saute up some garlic and onion (2 cloves minced garlic, maybe 1/4 cup finely chopped onion, more or less depending on your taste) with some olive oil until they're soft and golden (on low, 15 minutes or so.) Stir that into regular old "tomato sauce" from a can (no herbs, no spices, no added anything, 15 oz is standard size, I believe.) Add herbs to your taste - I'll usually throw in a tablespoon each of oregano and basil, 1/2 tablespoon of thyme, if I've got fresh rosemary I'll chop it finely and throw in 1/2 T of that as well (I'm not fond of dried rosemary, but that'll work too.) If you like your sauce spicy, toss in a few dashes of ground cayenne or red pepper flakes. No need to cook it or anything, it'll all cook on the pizza. Just stir it up well, and spread thinly over the dough. (It may take you a few times to figure out exactly how much sauce you want. It can be really easy to put on too much, which just makes your pizza drippy - unless you like your pizza that way!)
A pizza stone will make the crust crispier, if you like that, but it's not necessary. If you want a crispy crust, just try preheating your (flat, no edges) cookie sheet in the oven. For easy transfer of your topped pizza, roll out the pizza dough on parchment paper (in the aisle with tin foil and ziptop bags), then when you're ready, just get someone to help you lift it onto the cookie sheet. (If you think you're going to do a lot of homemade pizza, a pizza peel - one of those flat wooden paddle-thingys that you slide under the raw pizza to put it in the oven - is worth investing in- not expensive, you can get them at Target, and they make life much easier.) But parchment paper works ok, too. You can bake directly on the parchment, no need to remove it.
HOT OVEN - don't be afraid to go 500 degrees. Keep an eye on it, it'll cook fast (10-15 minutes, depending on the thickness of your crust) but that's what the professionals do.
And definitely let yourself experiment - it'll take you some practice to figure out how thin/thick you like your crust, your sauce, your toppings - and even what order you want to add your toppings, and which ones (like mushrooms, or other fresh veggies) you want to cook ahead, and which ones you want to cook on the pizza in the oven. (My husband feels like fresh veggies make a pizza very soggy, and so we given them a quick saute in olive oil before topping the pizza - but not everyone feels that way.) So give yourself license to experiment, and promise yourself to make it a couple of times this summer, so you can remember what you liked and didn't like and what you want to do differently next time. Have fun!