This is what I do to get a tasty pizza, bear in mind that its been honed over the years for my tastes, the dough can be quite dense, an old flatmate found it gave him indegestion.

Pizza a la Rowdy, serves lots;

For the Dough;

500g BreadFlour/Plain Flour
Packet of yeast
Pinch of Salt
Jug of warm water

For best results reactivate the yeast by adding warm water to it and leaving it somewhere warm but not hot overnight, if you cant be bothered simply add the packet to the flour and salt and mix. Add the water in gradually, stirring it in, repeat until it becomes to difficult to mix with a wooden spoon. Time to get stuck in and start kicking the crap out of it (kneading) You can be as violent as you wish, dough is good to work out the stress of all those 1's, try to fold the dough into itself though, working air into it. Once the dough is maellable and smooth place it back into the mixing bowl and cover it with a tea towel or something. Leave it somewher warm for a few hours to rise, if the dough becomes sticky, knead in a bit more flour and let rise for a little while longer, overnight the dough can double at least and will lighter but usually I want a pizza sooner rather than later and only let it rise for a few hours. Break off as much as you think necessary (i take lots and make it thick) and roll it out to the desired shape, if you dont have a pizza tray (about £1 from most supermarkets, the expensive ones aren't worth it) just use a large ceramic plate or an oven tray. To prevent cooking tray (whatever youve used) stickage/burnage I find sprinkled flour works better than oil. Put the oven on to about 200 C or Mark 6, time for toppings.

My Tomato Sauce, for about 4 pizzas;

2 Tins Chopped tomatoes
2 Spoons of Sugar
Basil, Oregano
2 Spoons Cornflour/ 4 spoons Plain Flour

Just mix all of it together, I use lots of herbs as they taste nice people have suggested its too herby for them, so use less, the flour thickens the sauce up considerably while cooking

The other ingredients are obviously to your own taste I personally like mozeralla, pinapple, smoked sausage pepper and onions I've tried most things and they all work well the only things that DON'T work out well are;
Avocado - very mushy burnt tastes horrible
Banana - mushinates and infects other toppings
Chilli - becomes overwhelming you lost the other flavours

Cooking time varies, usually about 20 mins but check on it every 5 or 10, the edge or the dough should sound hollow when tappped.