Mix the yeast and water together in a small bowl. Add the sugar and 30 ml/2 tbsp of the flour. Leave in a warm place for about 30 minutes, or until it becomes frothy.
Place the rest of the flour in a mound on a clean work surface, make a hollow in the centre and add the salt. Stir the yeast mixture thoroughly, and then pour it into the hollow and knead it into the rest of the flour, adding more water if required to make a soft dough.
Add the oil and knead together for 10-20 minutes. The dough should stretch to a length of about 25 cm/10 in without snapping.
Transfer this mixture to a large floured bowl and return it to a warm place to rise again for about 1 hour or until the dough has doubled in size.
Use as required in the recipe. Alternatively, roll it out into rounds, spread with passata/bottled strained tomatoes, then sprinkle with toppings, such as garlic, oregano, basil and cheese. Bake for 5-10 minutes at 220°C/425°F/Gas 7.