I once went to a really great pizza making workshop run by an Italian lady - not a professional cook, but the sort of fantastic mother and homemaker that I'd like to be when I grow up!
Here is her recipe:
300g bread flour
10g fresh yeast (you can ask for this at Sainsbury's instore bakery and it costs pence)
1 tablespoon olive oil
pinch of salt
a glass of warm water (about body temperature)
Put the yeast in the mug with half of the water and wait a few minutes until it is melted. Put the flour in the bowl and pour the water/yeast mix into the centre. Mix, adding the rest of the water if necessary. Add the oil and salt. Mix. Then take the dough out of the bowl and on to the table and knead for a few minutes. Put it back in the bowl, cover with a wet teatowel and let it rest in a warm place for at least 40 minutes.
After this time the dough should be soft and risen. Knead it quickly then roll out with a rolling pin and transfer onto a greased baking sheet.
This lady suggested using passata seasoned with salt and pepper and oregano, and a generous glug of olive oil, and spread thinly on the base.
She also said it's an idea to stick them in the oven for 5 minutes or so before adding the cheese to prevent the base being too wet. Interestingly, she said she wouldn't necessarily recommend using all mozzarella, on the grounds that it was too wet and not necessarily flavoursome. She said in Italy she would use a mozzarella / parmesan mix but to feel free in England to use a strong English cheese instead.
Oh, and any other toppings, e.g mushrooms or onions or peppers should be sliced incredibly thinly.
The only thing I don't have written down is how long to bake it for, so you'll have to keep checking it!