Homemade pizza isn't actually cheaper. If you're willing to eat at Little Ceasars or other chains you can get a pizza for around $5. But while sometimes commercial food is cheaper, the homemade version is much, much better.
1 Tablespoon white sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water (between 90 and 110 degrees Fahrenheit)
2 cups all-purpose flour, plus 1 cup for dusting
2 tablespoons olive oil
1/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
(note: if you're short on time, you can use a box or two of the Jiffy brand pizza crust mix, and add the garlic powder, onion powder and dried oregano when mixing and before rising.)
Mix the sugar and water in a small bowl. Add the yeast and let sit about 10 minutes or until it looks creamy.
Mix the 2 cups flour, salt, onion and garlic powders and oregano in a large bowl. Add yeast mixture and stir until all the flour is absorbed (you may need to add additional water, 1 tablespoon at a time, to get all the flour to absorb).
Dust the clean countertop with flour. Turn the dough out onto the floured surface and knead for about 1 minute.
Coat a large bowl with olive oil. Coat the ball of dough with oil and cover with a damp cloth or paper towel. Let sit in warm, dry place for 30 minutes or until it doubles in size.
(Note: prepare toppings while crust is rising)
Pre-heat the oven to 425 degrees (F)
Roll the dough out thin and lay on a greased cookie sheet (or pizza stone, if you've got one). Bake for 3-4 minutes. Pull out from oven and add sauce, cheese and toppings. Bake for an additional 20 minutes or until crust is golden and crusty.
For the pizza pictured, I used:
1/3 cup tomato sauce
2 cups mozzerella cheese
1/4 cup parmesan cheese
1 cup sliced and browned italian sausage
1/3 cup chopped artichokes
1/4 cup grilled red pepper
1/4 cup green olives
1 Tablespoon nonpareil capers
Sure, the toppings were heavier than the crust. That's the point :-)