Pizza perfect?

I have lately enjoyed the delights of the pizza which has involved trying to create the perfect pizza base. The ideal being the correct balance of lightness and crispness with the correct amount of delicate olive oil to not only flavour but give the right consistency to the dough. I have to admit that since moving in to my new home my priorities have slided towards rent and bills as opposed to updating my kitchen; I haven't got any kitchen scales. Basically I am waiting until I have enough pennies to really invest in some decent ones. I am toying with the idea of going for the traditional balance scales with the weights. These can set you back anything up to 150 squids so I will have to wait a while. That being said I'm going by cups and iffy measurements but I have eventually developed a nice basic recipe that never seems to fail. I even have conversions.

300g 'oo' flour
6g dried yeast
large pinch sea salt
1 tbsp olive oil
pinch cracked black pepper
200ml warm water- might need more/less so add slowly until all flour is absorbed

1. Mix the dried ingredients together and then add the oil
2. add the warm water bit by bit until all the flour has been absorbed into the dough
3. If using a mixer then knead in the mixer, if not knead for five minutes on a floured work surface

I leave mine to rise for 45 minutes in the grill section of my oven with my main oven on low. Then I roll them out super, super thin. I roll them on greaseproof paper with flour to make sure they don't stick. Then they are baked on the greaseproof for half the cooking time and then I release them onto a wire rack in the oven to brown underneath.

Toppings can vary and very often it depends on what the deli has.

I definitely reckon its worth making your own and certainly its more healthy than some take out places but that depends on your toppings. I hope you can make your perfect pizza!