thanks peter I used this one which I got from wolfgang Puck.com
Makes four 8-inch pizzas
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Topping of your choice (see Pizza recipes)
With this recipe you can make four pizzas, as described below, or you can divide the dough in half and make two large 12- inch pizzas. The baking time will be the same. Chopped fresh basil, chopped sun-dried tomatoes, or a sprinkling of crushed red pepper flakes can be added to the dough with the flour, if desired, for additional flavor. Be creative with your pizzas!
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500º F.
5. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
6. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.
7. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
I used ordinary flour - just regular flour that you use for any type of cooking. I used a crappy pan from the supermarket, without holes etc.
I have an ordinary oven and probably cooked it for around 10-15 mins at about 250 celcius (Im in Australia).
I dont think I put any holes in the base before adding topping. I used either just pureed tomatoes from a can as the sauce or tried a commercial sauce from the shop (which was terrible).
I used a Pizza Cheese which was a mix of cheeses such as Mozzerella and cheddar, and then put on capsicum, onion, pineapple and sprinkled with dried oregano (Im vegetarian).
In a couple of days Im trying a recipe I got from this site and the sauce from here too. Im using a perforated pan, and will put the holes in the dough first as well as par bake for 4 mins first.
Ill also let the dough sit for 24 hours covered in the fridge.
Ill also buy a better flour, like bread making flour or if there's one called "pizza making flour" Ill buy that.
Im hoping this will make a big difference???
Any more help or advice, thankfully received.