I can't give any instruction as to how to shape the base or what to top it with. I will say that I quite like to hand shape and squash the base onto the oiled baking sheet (see below) and top my pizza with tinned chopped tomato, cheddar mixed with mozzarella, pepperoni, red peppers and herbs.
1 lb / 500g plain flour
a pinch of salt
2 tbsp olive oil
1/2 pint or 300ml lukewarm water
1 tsp caster sugar
2 tsp dried yeast
Sprinkle sugar and dried yeast into water and leave it for 20 minutes to reconsitute. Sift flour and salt into a mixing bowl, then add the oil and yeast mixture and knead dough until smooth and elastic. Cover the bowl with a damp tea-towel and leave to rise for about an hour or until doubled in size. Preheat oven to Gas Mark 7 / 220 degrees C / 425 degrees F. Knock the air out and shape the dough into two bases. Place bases on oiled baking sheets. Put toppings on the bases and leave for 15 minutes to rise. Bake for about 20-25 minutes until crisp.