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LOTS of people consider themselves a dab hand at pizza, but Australian chef John Lanzafame can claim to be a true expert.

After winning several competitions in his home country, John headed to New York to compete against seasoned pizza chefs from across the globe - and won the prestigious America's Plate, the world's top accolade for pizza makers.

"When I hear the words 'pizza champion', I just laugh," John says, explaining that he fell into pizza making by accident when the pizza chef at the restaurant he worked in was running late.

"I went over to set up, thinking to myself 'How hard can this be?' I'm Italian after all!"

While John credits his mother with teaching him the basics, he's also drawn inspiration from friends and fellow chefs.

He's now collected these recipes in a new book, Pizza Modo Mio (Pizza My Style).

PLAIN DOUGH

Makes 170g (6oz) dough - enough for one 30cm/12inch pizza 1 tsp dried yeast 1 tsp salt 100ml (3 1/2 fl oz) warm water 2 tsp olive oil, plus extra for greasing 160g (5 1/2 oz) plain all-purpose flour, sifted

Put the yeast, salt and warm water in a small bowl and whisk until just combined. Gradually whisk in the olive oil, then leave in a warm place for 10 minutes, or until the mixture starts to bubble.

Add the flour and knead for 15 minutes, or until the dough is smooth and elastic. Rub the inside of a large bowl with olive oil. Roll the dough around in the bowl to coat it with oil, then place in the bowl, cover with a clean cloth and leave in a draught-free spot for 1 - 1 1/2 hours, or until doubled in size.

Punch down the dough to expel trapped air. (At this stage, the dough can be covered in plastic wrap and refrigerate overnight or frozen. Bring back to room temperature before continuing.)

Place the dough on a baking tray lined with baking paper, cover and leave in a draught-free spot for 15 minutes, or until risen by half again. The dough is now ready to use.

POTATO, ANCHOVY, ROSEMARY AND WHITE PROSCIUTTO PIZZA (Makes one 30 cm/12 inch pizza)

Coarse semolina, for dusting

1 quantity pizza dough

1 tbsp olive oil

10 thin slices white prosciutto (lardo)

4 anchovy fillets

1 large desiree potato, unpeeled, cut into wafer-thin slices

2 tsp rosemary sprigs

75g (1/2 cup) grated mozzarella cheese

3 tbsp shaved pecorino cheese

3 garlic confit cloves, cut into 4 (recipe follows)

Place a pizza stone or heavybased oven tray in the oven and preheat to 250C/Gas mark 9.

Lightly dust your workbench with semolina, then roll out the dough into a 30cm (12 inch) round, place on a pizza tray and prick all over with a fork. Drizzle the oil over the base, then scatter with the prosciutto and anchovy fillets. Place the potato over the top, in slightly overlapping layers, scatter with rosemary sprigs, cheeses and garlic confit in that order. Place on the preheated stone or tray and bake for 5-8 minutes, or until the base is golden and crisp.

This pizza can also be served with slices of leftover roast lamb scattered over the top.

GARLIC CONFIT

Makes 250ml (9 fl oz/1 cup)

200g (7oz) garlic cloves (about 30), peeled

150ml (5 fl oz) olive oil

Preheat the oven to 120C (235F/ Gas 1/2). Put the garlic and oil in a small ovenproof dish and bake for two hours, making sure the garlic does not colour. Remove from the oven, cool, then store in a 250ml (9 fl oz/1 cup) capacity sterilised jar, seal and refrigerate for up to three months.

BANANA SPLIT PIZZA

(Makes two 6-inch pizzas)

CARAMEL SAUCE

50g caster (superfine) sugar

1 tbsp lemon juice

25g (1oz) butter 1 tsp cream

Coarse semolina, for dusting

1 quantity sweet pizza dough or pizza dough

2 bananas, thinly sliced vanilla bean ice cream to serve hundreds and thousands for sprinkling

To make the caramel sauce, put the sugar and lemon juice in a heavy-based saucepan over low heat and cook, shaking pan occasionally, until it becomes a light caramel. Add the butter and cream and whisk to combine well, then remove from the heat.

Place a pizza stone or heavybased oven tray in the oven and preheat to 250C/Gas 9.

Lightly dust your workbench with semolina, then roll out the dough into two 15cm (6-inch) rounds or free-form shapes, place on pizza tray and prick all over with a fork. Scatter the bananas over the bases then place on the preheated stone or tray and bake for four to six minutes, or until the bases are golden and crisp.

Remove the pizzas from the oven, top with the ice cream, drizzle with the caramel sauce, sprinkle with hundreds and thousands and serve.

CAPTION(S):

SWEET AND SAVOURY...a potato, anchovy, rosemary and white prosciutto pizza; and a banana split pizza.; Pizza Modo Mio by John Lanzafame is published by Murdoch Books, priced pounds 14.99. Available now.