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Dissolve your sugar into the water, and add your yeast, allow to bloom for 10 mins.
Mix the flour and salt.
Add in activated yeast mix and mix to combine.
Knead for 8-10 minutes by hand or until smooth.
Form a dough ball and place this in a large bowl that's been greased with the remaining tbsp of oil.
Cover with clingfilm or a lid and place in the fridge for 72 hrs (or at least for a minimum of 24hrs).
After the cold rise, take your dough out and portion into 4.
Form into smooth doughballs.
Place on a lightly floured tray/lightly floured containers and leave at room temp for 2 hrs.
Preheat your oven to 240’C fan/260’C conventional.
Start to shape your pizzas, work on one doughball at a time.
Load it up with your sauce, cheese, and toppings.
Bake the pizza until the crust has just started to develop brown spots.
Then turn the oven on to the grill setting and grill for a further ~2 mins or until the crust has browned and the cheese has melted.