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Whisk lukewarm water and yeast together, add sugar and whisk again.
Add the oil, flour and salt and mix until roughly combined.
Knead on a lightly floured surface for 5-10 minutes (10 is best if you can).
Cup the dough, drag it towards you to form a tight ball.
Lightly oil a clean bowl and rub some oil over the dough.
Place it inside and cover and rest for 60-90 minutes.
Decompress the dough take it out and then place it on a HEAVILY floured surface.
Roughly shape it into a rectangle before rolling it out.
To get the shape roll lengthways, width ways and diagonally.
A dough scraper or metal spatula can help you shape it by pushing in the edges.
Roll into about 2-3mm thick.
Cut into 3 lengthways and 5 widthways to create 15 pieces.
Lift them using a dough scraper or metal spatula if they’re stuck and place on a new heavily floured surface.
Cover and rest 15 min.
Preheat your oven to 200C and prep your toppings.
Dimple each pizza and add your toppings.
Bake whatever you want for that day at 200C for 12-15 min or freeze them all.
To freeze cut parchment paper slightly bigger than the pizza and pile them up (no more than 4 in each pile).
Place them in a freezer bag or Tupperware and they’re ready to cook whenever you wish.
To cook from frozen I did 210C for a similar time.