Whisk the yeast and sugar with the warm water, leave to froth up for 10 minutes. Measure flour into a large bowl, make a well, add salt and tablespoon of olive oil, and pour in the yeast/water mixture. Stir with a spoon until mostly mixed hen tip out of the bowl onto a lightly floured bench or board. Start kneading with your hands and continue for about 7-10 minutes. Sprinkle more flour if and when required.
Prepare a deep bowl with olive oil smeared around inside and have at the ready a dampened tea towel. Make the dough into a ball and place in the oil smeared bowl, cover with the towel and let to stand for about n hour. It will increase in size by more than double.
Remove from the bowl and knock the dough down on your bench or board with sprinkled flour. Put a small amount of olive oil into the bowl and return the knocked down dough to the bowl, cover with the towel and let rest again.
Prepare your pizza fillings and when ready, remove dough from the bowl and knock down again. We use 25cm pizza trays and this dough recipe will make 4 pizzas of this size. We prepare the pizzas by making 4 balls out of the dough, then flatten each one with hands or you can use a rolling pin. We prepare each pizza on a tray with sprinkled flour and then place the prepared pizza base onto another tray already floured, this prevents the dough from sticking to the tray.
Do your sauce and selected toppings on top of your pizza base. Less is more!!
Pre heat your oven to 250 degrees C and should take about 15 minutes to cook your pizza.
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