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Add water, yeast and sugar to the bowl of a stand mixer and combine using the dough hook. Allow to sit for 5 minutes for the yeast to activate.
Add the remaining ingredients and knead for 7 minutes on the lowest speed. This can also be done by hand.
Lightly oil a large bowl and once the dough is kneaded, transfer it to the oiled bowl, Cover in gladwrap and put in a warm place to rise until doubled in size (1-2 hours)
Once risen, gently punch the dough down and split it into 2 or 3 portions. Leave them to rest for 10 minutes and then stretch and shape them into your pizza bases. At this point you can also freeze the bases (see notes)
Add your favourite toppings and bake at 200°C for 20 minutes.
Slice and serve immediately.