Preheat the oven to 240°c (220 fan).
Place the plain flour, dried yeast, salt, and sugar in a large bowl and mix with a spoon.
270 g Plain Flour, 7 g Fast Action Dried Yeast, ½ teaspoon Salt, ½ teaspoon Caster Sugar
Add the olive oil and tepid water and mix with a spoon, then bring the dough together with your hands.
2 tablespoon Olive Oil, 160 ml Tepid Water
Knead the dough for 1 minute on a lightly floured work surface before placing it back in the bowl (covered with clingfilm or plastic wrap) to prove for 45 minutes at room temperature (you could speed up proving by putting the bowl in a warm place like an airing cupboard).
Roll the dough out on a lightly floured surface or cutting board to roughly 30 cm diameter and place on a pizza stone or baking tray. Leave to rest for 5 minutes whilst you get the toppings ready.
Spread the base with pizza sauce.
3 tablespoon Pizza Sauce
Top with your chosen toppings and sprinkle with grated mozzarella cheese.
150 g Mozzarella
Bake in the oven for 8-10 minutes until golden and bubbling.