In a small bowl, mix the warm water, yeast, and sugar together until combined, then leave in a warm place for 5 minutes or until frothy. Stir in the olive oil.
Sift the flour and salt together into a large bowl.
Pour the yeast mixture over the dry ingredients and use your hands to bring the mixture together to form a dough. Turn the dough out onto a work surface and use the heels of your hands to work the dough for 5 minutes until it is smooth and elastic.
Lightly grease the inside of a clean dry bowl with oil and place the dough inside. Place a dish towel over the dough and leave in a warm place to proof for 45 minutes to 1 hour or until double in size.
Dust a clean work surface lightly with flour and tip out the dough. Use your fists to knock the dough back with one good punch to let any air out.
Before you portion the dough into separate balls, refer to the pizza recipe you want to make for correct measures.
Once you’ve separated your dough into portions, and working with one portion at a time, use the palms of your hands to cup the dough and roll it on the work surface in a circular motion to form a perfect ball. Repeat with the remaining dough portions.
Place the dough balls on a lightly greased baking tray, cover, and leave in a warm place to proof for 15 minutes.
© 2012 All rights reserved. Published by Weldon Owen.