Don’t follow this recipe. Don’t follow any recipe. This is my advice. This will annoy a fair few people and scare the bejeebers out of others, but I want you to try something:
Follow your instincts to make pizza dough. Because one thing I’ve learned when it comes to pizza dough is that you pretty much can’t get it wrong. The only thing is that the texture will be different each time – and that’s not a bad thing at all!
Try it with different flours, with or without oil, add some herbs or spices, add more or less water, yeast, salt… even try letting it rise for diffferent amounts of time.
Use your eyes, feel the density and elasticity with your fingers and the heel of your palm while you knead the dough. Smell the yeast doing it’s thing. Perhaps keep an eye on what you put in, just in case it turns into the perfect creation – and you can emulate it once more if you wish.
Now, I’m not saying I’ve perfected it – no where near it! But this a great exercise to allow your instincts to take over for a while. Get the practice of cooking out of your head and into your senses.
Ingredients. These are all approximates, go on…. follow your senses!
2 cups plain flour and extra for dusting
about 1 cup luke-warm water
1 tbsp olive oil
1 pinch salt
1 tsp instant dried yeast
1 tsp raw sugar
Method
Mix it up on your kitchen bench or in a big bowl, knead it, massage it – then leave it rest in a lovely warm spot (I pop it on my stove – unlit of course). You can use it straight away - it just won’t be so risen. Or you could leave it overnight! Do whatever makes you feel good – or whatever you have time for 
Then, dust some flour over a baking sheet and roll the dough out, arrange your choice of toppings over the top and pop it in a moderate (180 degrees) oven until it looks delicious!
My Toppings
for the pizza sauce I used a can of tomatoes, heated in a frypan until it becomes very thick (it takes about 15 minutes. This is a very easy and very cheap way of making your own sauces!! and no added salt and nasties!) But use can use any good pizza sauce
crispy bacon
fetta
baked pumpkin pieces
sundried tomato strips
lots of herbs from the garden – oregano, rosemary and thyme
grated cheese
Serve with some bright green vegies!
This is why I love making pizza dough…I close my eyes and follow my senses and my instincts and I love the sensations. I make pizza dough once a week for family pizza night and although I start with the same basic ingredients it never turns out quite the same week in week out. But that is truly the joy of it.