Any pizza dough should work the same. The key is to put your oven up to 550 degrees or as high as it will go (mine only goes to 500) and cook it on the bottom rack. A pizza stone helps to cook an even, crispy crust but it's not necessary. My stone broke a while ago and I have been cooking on a round cookie sheet and it's been fine. A one pound ball of dough makes two 12-inch round pizzas - if you use too much dough, it won't cook right and you have to use a different technique.
I use store-bought dough or sometimes make my own. I don't love any of the recipes I've tried and find that the grocery store dough is easier to work with so I would go with that. I use cornmeal, matzo meal or semolina flour when I pound out the dough into a circle. For sauce, I either make my own from crushed tomatoes and spices or use Ragu Light, which has no added sugar and had a nice fresh flavor. I then use a bagged "pizza blend" cheese or mozzarella and add some parmesan, some seasoning, sometimes some Feta cheese etc. For toppings, you can use any meat or veggies you want. I usually pre-cook veggies like broccoli but onions, peppers and mushrooms will cook right on the pizza. You can crumble sausage and hamburger and those will cook on the pizza too. If you use chicken, I would pre-cook that first.
The key, though, is a HOT oven and cooking as close to the bottom as you can so that the dough gets crispy and the toppings don't burn. If you can pre-heat you pan and then move the finished pizza into the pan using a pizza board then that's even better but it's hard to do that unless you've worked in a pizza shop so I wouldn't recommend it - just build your pizza on your pan or stone and then put it in the bottom of the oven.