Sieve the flour/s and salt on to a clean work surface and make a well in the middle.

In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.  Using your fingers, bring the flour in gradually from the sides and swirl it into the liquid.  Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands.  Knead until you have a sticky, springy dough.

Place the ball of dough in a large bowl, cover with a small amount of olive oil.

Now grab one edge of dough ball, lift it up and shake a little to allow the dough to fall slightly, then fold that over onto the main dough.

Turn 90 degrees and do this again about 8 times.

Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. 

Now remove the dough to onto a surface spread with olive oil.

Now grab one edge of dough ball, lift it up and shake a little to allow the dough to fall slightly, then fold that over onto the main dough.

Turn 90 degrees and do this again about 8 times.

You can make the pizza now or prove overnight for a better dough.

You can also cut into halves or quarters and freeze for later use.

rollout with rolling pin or knead out to shape ready for cooking.

Leave covered with a damp tea towel for up to 20 minutes then put toppings on and cook.

pre-heat oven yo your maximum setting, usually 240 Fan

Cook for 8-12 minutes