Well, I’ve been making pizzas for about 5 years now, with a lot more pizzas made in the last two years. I’m still working on getting the dough and the toppings perfect (I’ve gotten the dough to a place where I feel pretty comfortable serving it to anyone, though). I’m always tinkering with the proportions of different types of flour, but have a pretty good handle on what needs to go in to make it good. Lately, I’ve been tinkering with the oven temperature and the time. I’m not completely set on either yet. Some suggest a really high oven temperature, and that seems to work better. Lower oven temps seem to make the dough a bit tender and fluffy.
As to toppings, those are up to your imagination. I’m convinced that fresh mozzarella is almost always better (unless you use the smoked mozzarella like I used in my Three Mushroom Pizza the other day. Red and yellow peppers (I’ve been getting mounds of these from Grow Alabama lately) add lots of color and flavor. This pizza had the fresh mozzarella, Parmesan, and feta along with red and yellow peppers, red onion, garlic and olive oil.
Not my best, but very tasty.