ok! ok !i misunderstood the question !! you are correct and i apologise for misenterpreting the question.

Incorrect. Plain flour (all purpose flour) has natural levens in it. It just takes a lot longer to rise without yeast. You can use baking powder or bicarbonate os soda ( as in Irish soda bread) to aid the rising. I prefer a thin crisp base. The easiest way to achieve this is by mixing flour with quite hot water to form a dough, nothing else, just flour and water. Your aiming for a soft but not sticky dough. After making, let the dough cool before working it. When cool, roll out on a floured surface to about 6mm/quarter of an inch. I don't let mine rise as this takes about 12 hours. Add toppings and bake as per a usual pizza, about 8-10 minutes in a hot oven depending on how many toppings you've got on. As for you 'chef' simon, there are a myriad breads made without yeast or raising agents, including some traditional english breads.

short answer is you cant as pizza base is a bread recipe