It’s hard to beat a good traditional pizza dough. This recipe is a brilliant one to have up your sleeve to make pizzas any night of the week.
Place yeast, sugar and 1/4 cup (60ml) warm water in a small bowl. Stir until yeast dissolves. Set aside for 5 mins or until the mixture is frothy. Add 1 1/4 cups (310ml) warm water to yeast mixture and stir to combine.
Place flour and salt in a large bowl. Add yeast mixture and oil and stir until a soft dough forms. Turn onto a lightly floured surface and knead for 5 mins or until dough is smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.)
Place dough in a lightly greased bowl. Loosely cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size. Use your fist to punch down the dough. Knead on a floured surface until smooth. Cover and place in fridge for up to 1 day.
COOK. STORE. SAVE.
Freeze the dough in an airtight container for up to 2 months. Thaw in the fridge overnight before rolling out.