This recipe makes enough dough for 4 large rectangular pizzas or 8 round pizzas about 20cm in diameter. If you don't need it all you can freeze the rest of the raw dough to use another day.
2 cups warm water
2 tsp sugar
2 tsp dry yeast
5 cups high-grade flour, plus extra for kneading
2 tbsp olive oil
1 tsp salt
Place water and sugar in a large mixing bowl or an electric mixer with a dough hook and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place for 10 minutes.
Mix in flour, oil and salt until evenly combined, working to form a soft dough. Knead on a lightly floured surface (use as little flour as possible) or with the dough hook for 5 minutes until smooth and a little sticky. I often throw the dough onto the bench several times to get the gluten working. Transfer to a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (30-40 minutes).
Turn out onto a lightly floured surface, roll into a log shape and cut into 4 even pieces. Roll into balls and leave to rise in a warm place for 15 minutes.
Preheat oven to 240Â°C and cut baking paper to fit 4 pizza stones or oven trays. Place pizza stones or oven trays in the oven to preheat.
Place baking paper on the bench and roll out a ball of dough on top of each to form a rectangle about 35cm x 28cm. Add toppings then slide, still on the baking paper, onto the preheated pizza stones or oven trays. Bake until base is golden and crispy (10-12 minutes).