And here's how I did it...
Other than the mozzarella sticks (the standard kind you find at the store) and sauce and shredded cheese, you need...
Flour (all-purpose), water, salt, sugar, yeast (active dry), oil, seasoning (oregano).. basics for pizza crust.
Three "cups" of flour (the actual amount doesn't have to be exact as it's a ratio).
One "cup" of water (one third of however much flour you put in).
A dash of salt.
Sit it up a bit, and pour in some suagr (food for the yeast).
Pour in a single packet of yeast and a splash of oil.
Add the seasonings, don't go too light or it'll be too spread out in the dough.
Mix the dough, if it's like this it's too wet, you want it to stay together, not on your hands. Mix in small amounts of flour as needed.
Ball up the dough and leave it for an hour or whatever, depending on the environment.
When you come back it should have risen to like 125-150% of it's volume.
Dust the counter with flour.
Dust the dough with it, just make sure it's not sticking to the counter to make it easier to work with.
Use a rolling pin or a glass or something to roll on the dough to gently push/stretch it into the desired shape (usually a circle, but sometimes a pentagram for you crazy kids with your music these days).
For this you want the crust area to be larger than the pan.
Like so.
I roll the mozzarella sticks into the crust like this.
Make sure they're totally rolled in, or they'll leak.
Try to make them as close as you can around the pizza.
You may have to leave section of just dough at the end, oh well.
Stick it in the oven for a bit to get the crust cooked a little before the sauce and cheese go on.
I left it a bit too long and it formed a bubble, had to crack it and push it back down. XD
When it's a little brown on top, spread the sauce on it, you can to get it up onto the edges.
Cheese that bad boy up.
Stick it back in the oven. You may need to put it on broil for a few minutes near the end to get all the cheese melted.
Flour (all-purpose), water, salt, sugar, yeast (active dry), oil, seasoning (oregano).. basics for pizza crust.
Three "cups" of flour (the actual amount doesn't have to be exact as it's a ratio).
One "cup" of water (one third of however much flour you put in).
A dash of salt.
Sit it up a bit, and pour in some suagr (food for the yeast).
Pour in a single packet of yeast and a splash of oil.
Add the seasonings, don't go too light or it'll be too spread out in the dough.
Mix the dough, if it's like this it's too wet, you want it to stay together, not on your hands. Mix in small amounts of flour as needed.
Ball up the dough and leave it for an hour or whatever, depending on the environment.
When you come back it should have risen to like 125-150% of it's volume.
Dust the counter with flour.
Dust the dough with it, just make sure it's not sticking to the counter to make it easier to work with.
Use a rolling pin or a glass or something to roll on the dough to gently push/stretch it into the desired shape (usually a circle, but sometimes a pentagram for you crazy kids with your music these days).
For this you want the crust area to be larger than the pan.
Like so.
I roll the mozzarella sticks into the crust like this.
Make sure they're totally rolled in, or they'll leak.
Try to make them as close as you can around the pizza.
You may have to leave section of just dough at the end, oh well.
Stick it in the oven for a bit to get the crust cooked a little before the sauce and cheese go on.
I left it a bit too long and it formed a bubble, had to crack it and push it back down. XD
When it's a little brown on top, spread the sauce on it, you can to get it up onto the edges.
Cheese that bad boy up.
Stick it back in the oven. You may need to put it on broil for a few minutes near the end to get all the cheese melted.
.. 
Or others 
. Saves on time, soap, water and money having to wash them. 
