In a bowl, mix the 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 dry ingredients and bring the mixture together to form a dough. Turn the dough out onto a work surface and use the heel of your hands to work the dough for 5 minutes until it’s smooth & elastic.
Grease the inside of a bowl with oil and place the dough inside. Cover with a tea towel and set aside to prove for 45-60 minutes or until it has doubled in size.
Dust a clean work surface lightly with the extra flour and tip out the dough. Use your fists to knock the dough back with one good punch to let any air out.
Separate the dough into 4 portions and working with one portion at a time, use your hands to roll them around on the bench to make smooth balls. Repeat for the remaining portions. Place dough balls in a lightly greased tray, cover and set aside for 15 minutes.
To make pizza bases, form balls into discs using your thumbs to lightly squish the edge of the dough. Place it on your work surface and continue gently pushing the dough out with your hands until it reaches a 25cm pizza base (you can also use a rolling pin at this point). Your dough is now ready to use for pizza bases.