I have to say, this is the best pizza I've ever made. It was almost as good as the Leigh Sawmill pizza. I made 3 kinds that day - snapper, capers and dill; aubergine and sage; and asparagus and roasted capsicum. I used Alessandra Zecchini's basic pizza dough from her book, Savour.

300ml warm water
2 1/2 tsp active yeast granules
1/4 tsp sugar
500g flour
pinch salt

In a large bowl dissolve yeast and sugar in the warm water. When it starts to bubble add flour and salt and mix into a dough for about 10 mins. Knead on a floured board on in the bowl. Shape the dough into a ball, sprinkle with flour and leave to rise in the bowl covered with a teatowel, for about 2 hours.
Punch the dough and knead for 1 minute. Divide into 6 equal parts, roll each into a ball and put on a floured surface, dust with flour and cover with a teatowel. Leave to rise for 30 mins, then flatten/roll each one into a circle.
Add your toppings and bake for around 10 mins in a hot oven. I use tomato paste as a base and top with a little grated cheese.
I have a pizza stone which I heat up beforehand and is supposed to make the pizza cook nice and crisply. Fish and seafood pizzas benefit from a squeeze of lemon juice too.