Pizza dough that works for me: Mix +-10 tbs of warm water with 3/4 tsp dry yeast. Add 1tsp honey, salt to taste and 1tbs olive oil. Add 1.5 cups of flour; mix with a spoon then knead. You may need a little water but go easy on adding it. The bowl you'd mixed it in should be fairly dough-free, so just coat with a bit of olive oil and stick the kneaded dough in there. Cover with gladwrap and let rise for an hour or more, until doubled. If it's cold, turn your oven on to a low heat for about 5 min, then turn it off and stick the bowl in there to let the dough rise (no plastic wrap, of course). You can also opt to make this a day/2 in advance and leave it in the fridge to do a slow rise. Just remember to give it sufficient time to get to room temperature before you plan to use it. Once risen, deflate (press down with palm), divide into 2 balls and let rest (covered) for 15 min. Roll on floured surface until fairly thin, top and pop into the oven. Get the oven temperature up fairly high, and put the rack on the top-most slot when making the pizza. And keep an eye on it so you don't burn it!
This makes enough for 2 small pizzas. Double if you want more.
I also prefer to roll then on a piece of baking paper, and slide that onto the tray in the oven. Gives the tray a chance to get hot in the oven as well. You might have better results with a stone, but this method works fairly well. Also avoids a lot of mess
The tomato base:
Over medium heat, fry some diced onions in olive oil until almost translucent. Add as much garlic as you like. Some chilli too, if you like it. When the aroma of the garlic hits you but before it browns, add a tin of chopped tomatoes (or any tomatoes, really; it all disintegrates into the sauce). Can make with fresh tomatoes if you prefer, but it works better from a can. If you do use fresh tomatoes, I'd poach them quickly and remove the skins. Add salt and sugar (you can always adjust this later, start off with a tsp of each). Let it simmer on medium-low, stirring every few minutes, until you get the texture you want. You can also drop some herbs in there if you'd like. Dried herbs work well; add just before adding the tomatoes.
The cheese will depend on the toppings you go with...
Loads of interesting toppings you can put on there. Any ideas? Or do you want any involving specific ingredients?
Now I'm not too bad at some of the more basic things, but feel like I may have bitten off more than I can handle here.
