Bro it's actually not that hard but it takes some practice so everything works. Overall it's just flour, water, salt and yeast. The thing you need to get a grip on is how to form it and the timing for resting. I will make start my dough for the weekend today, so it can rest long enough.

It's not hard, just time consuming. Get a rice cooker for a good temperature controlled place to proof dough if you don't have somewhere that's 80-90 degrees. You can also make a bunch at once and freeze it. Also, consider asking your local pizzeria if its seed oil free and if you can buy some. Many are happy to. Assuming you have good local pizza places -- a lot of America is a pizza desert. Some people even resort to eating Little Caesar's.

Wait, I can use a ricecooker for that? That’s genius! Down town we have 2 Italian pizza places. Will go ask them!

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Also get a good olive oil. I usually try to buy Lebanese or Palestinian if I can just to support, but a good Italian oil is of course great. I find the levantine oils easier to get without fuckery though at local halal shops -- they come in big jugs and usually are often cheaper (unit price anyway) than the crap at the supermarket.

My olive oil is organic from Greece and ships in 10L containers. :)