Makes 4 thin-crust pizza bases
Combine 300ml warm water, 2,5ml active dry yeast and 5ml sugar in a measuring jug, and leave until frothy, about 10 minutes. Meanwhile, sift 450g white bread flour and 5ml salt in a large bowl and make a well in the centre. Gradually pour in the yeast mixture and 30ml olive oil. Using a wooden spoon, mix to form a smooth dough. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Place the dough in a floured bowl, cover and leave to rise in a warm place until it’s more or less double in size, about 2 hours. Once the dough has risen, knock it back and knead for a further 5 minutes. Divide the dough into 4 equal pieces. Dust a rolling pin with flour and roll each piece into rounds of about 25cm in diameter. Place each round of dough on a baking sheet. When you add a tomato base and toppings, make sure you stop 2cm short of the edges and brush the edges with a little oil before baking.