Here's one recipe I've used a lot. I usually end putting a lot of toppings on, chicken, bacon, ham, salami, capsicum, cheese, sometimes onion and I simply buy canned concentrated tomatoes (I don't like watery pizza base sauces) and top of the pizza with watties bit on the side gourmet bbq sauce and a little HP sauce.

This base is very versatile as well as the idea mentioned above, I've also tryed and apricot chicken and camembert selection of toppings and a chicken, cranberry and brie topping selection.

Pizza base (Italian Pizza Bread Dough Base)
Ingredients

15 g (1/2 oz) fresh yeast or 1 tsp dried
1/3 cup (3 fl oz) 90 ml tepid water
1/2 tsp sugar
1 tbsp olive oil
1 2/3 cup - 1 tbsp (175 g) plain flour
1 tsp salt



Method
Pizza base
1. Combine the fresh yeast with the water and sugar in a bowl.

2. If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved.

3. Leave the mixture to rest in a warm place for 10-15 minutes until frothy on the surface.

4. Stir in the olive oil.

5. Sift the flour and salt into a large bowl.

6. Make a well in the centre and pour in the yeast liquid, or water and oil.

7. Using either floured hands or a wooden spoon, mix together to form a dough.

8. Turn out on to a floured work surface and knead for about 5 minutes until smooth and elastic.

9. Place in a large greased plastic bag and leave in a warm place for about 1 hour or until doubled in size.

10. Turn out on to a lightly floured work surface and 'knock back' by punching the dough.

11. This releases any air bubbles which would make the pizza uneven.

12. Knead 4 or 5 times. The pizza base bread dough is now ready to use