Grated cheese (usually mozzarella, romano, parmesan, or some combination)
Olive oil (optional)
Toppings can be almost anything you like, including:
Bacon or bacon bits
Spread olive oil lightly over the crust to avoid burning.
Spread tomato paste on your pizza dough.
Add a sprinkling of cheese.
Add any other toppings that you might enjoy.
With a brush, add some egg to glaze all around the edges of your pizza dough.
Place your pizza on an oven tray sprayed with olive oil. Do this so that the pizza doesn't stick.
Put your pizza in the oven, and turn it down to about 160 degrees Celsius or 320 degrees Fahrenheit.
Take it out after about 15 - 25 minutes, depending on your oven. Use your own judgment to tell when the pizza is ready. The cheese should be a golden brown, but it should not be burnt.
Oven Method (fast)
Preheat your oven to about 180 degrees Celsius or 350 degrees Fahrenheit.
Sprinkle the yeast into a medium bowl containing 1.25 cup warm water. Stir until yeast dissolves.
Add 2 cups sifted flour. Stir until blended.
Add another 1.5 to 2 cups flour. Blend until too stiff to stir with a spoon.
Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic.
Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.
Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes. Keep it in there until the dough rises to about double its original size.
Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.
Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)
Transfer the dough to an oiled pizza pan or baking sheet. Or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.
Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.
Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.
Grill Method (Faster)
Spread the sauce all over the crust. You might want to leave a little crust around the edge uncovered.
Put on your toppings and arrange.
Grate the cheese over the pizza.
Simply put it under the grill. Be careful not to get burned.
Your pizza could sizzle and pop because of the common bubbles in the pizza crust.
Take it out after three minutes, it should be done!
If you are making the pizza bases in advance, once dough has been divided and rolled, cover and place into the fridge. Remove one hour before needed to allow the dough to come up to temperature. If you want to freeze the pizza bases roll them out before you put them in the freezer.
Placing the pizza's baking tray on another hot baking sheet helps make the pizza really crispy.
If you are having trouble cutting your pizza with a knife or pizza wheel, grab the kitchen shears.
Place the pizza low in the oven where radiant heat from the heating elements will help bake the crust.
Never use a light-colored pan for baking a pizza. It will reflect the heat and you will have a hard time baking the crust thoroughly.