In a small bowl mix yeast and sugar, add water and mix. Cover bowl with kitchen towel and leave to sit for 10 minutes.
In a large mixing bowl sift flour and salt. Make a small well in the middle and pour the yeast mixtures and olive oil, and with a fork slowly mix in the flour into the mixture. Keep mixing, gradually bringing larger amounts of flour. When it has all come together, knead the dough with your flour dusted hands (Tip: I use the
Kitchen Machine with a dough hook tool to mik all the ingredients together.) Mix dough thoroughly. Add more water until the dough is moist and slightly sticky.
Place in a oiled bowl and cover with a kitchen towel. Leave to sit aside for 60 to 90 minutes in a warm area until the dough has doubled in size.
Remove the dough to a flour dusted surface and knead the dough to put the air out. Divide the dough into two and shape into smooth balls. Place the ball well apart on baking parchement, cover loosley and let rise for additional 60 to 90 minutes.
You can either use the dough immediately, or keep it wrapped in clingfilm, in the fridge or freezer until required.
Pre-heat oven at 200 degrees C
Roll the dough out into rough circles, about 0.5cm thick and place them on slighly larger pieces of olive oil rubbed tin foils.
Add toppings of choice and bake in the oven for 20 minutes.
Serve your yummy thin crust pizza.