If I were you I would get a stone or steel, and go through the process to make a few rounds in your oven first. That way you can see if you like the process first before adding any equipment.
Have fun
^^^THIS! I'll add:
1 - Skip the stone, and get a baking steel. Works way better in a home oven IMO. With a stone my toppings were burning before I got the bottom of the crust cooked enough. With the steel and it's faster heat transfer, both the toppings and bottom are done at the same time. I had a local grill/smoker fabricator 'make' me one. He just cut me out a piece of 1/8" thick plate, I cleaned and seasoned it myself, and it was waaaay cheaper than buying the actual name brand Baking Steel.
2 - Buy the Elements of Pizza by Ken Forkish. Lots of great info on how to make dough sauces, etc.
3 - If you really want a dedicated pizza oven, read this before buying anything. It's a little old now, there's some other options available, but it's a good starting point IMO.
https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html
Here's some of my home made pies.
Here's my baking steel, after cleaning, but before seasoning.
Here's the bottom of a pie cooked on a stone. A bit pale:
And the top, notice a decent amount of overcooked cheese ::
And here's the bottom of a pie cooked on the steel ::
And here's the top, cooked enough, but not too much::
And this is what happens when the dough sticks to the peel while trying to load it into the oven.
I use the 'cheater' method now. I know it's cheating, but it's a lot easier, and not nearly as messy. Build the pie on a piece of parchment paper. Cut the paper so it fits the pie pretty close with a 'ear' sticking out that you can use as a handle. Load it onto the peel and into the oven on the parchment paper. Let it cook for a few minutes, then pull the paper out and it finish directly on the steel.
And a few more random shots because I love pizza!