Method:

1). In a small bowl add the yeast and sugar to 650ml lukewarm water, mix together and leave for five minutes.
2). In a separate large bowl, sift the flour and salt.
3). Make a well in the centre of the flour mixture. Pour the yeast mixture into the centre of the well.
4). Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball. Add more flour at this stage if the dough is too sticky.
5). On a well-floured clean surface, knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
6). Shape into a large ball, cover the dough in a thin layer of flour and place the dough back in bowl. Cover with a damp towel and leave in a warm place to rise for two to three hours, or until the dough has tripled in size.
7). When dough has risen sufficiently, divide the dough in half, then in half again (until you have eight equally sized balls).
8). Dust a clean surface and the dough with a little flour, and roll it out into a rough circle, about 3mm thick.
9). Tear off an appropriately sized piece of baking paper, rub it with olive oil, dust well with flour and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up.
10). Preheat the oven to 220°C. After assembling the pizzas with home made tomato sauce, cheese and desired toppings, cook on racks in the oven for 10 to 15 minutes, until the pizzas are golden and crispy.
11). Extra dough can be frozen (after step 7). Defrost in a warm place, and allow time for the dough to rise again.