Place the flour, yeast and sugar into a large mixing bowl (or a stand mixer bowl) and stir or whisk to combine. Add the salt and stir.
Make a well in the centre of the flour mixture and add the warm water and the olive oil (make sure the water isn't too hot or it will kill the yeast and the dough won’t rise). Using a wooden spoon, mix until a rough dough forms.
Place the dough on a floured work surface and use your hands to knead the dough for 5 minutes (or use a stand mixer with a dough hook on medium-low speed for 3 minutes) or until the dough is smooth, soft and bounces back when gently pressed. Shape the dough into a ball.
Lightly grease the mixing bowl with a little olive oil and return the dough to the bowl. Cover the bowl with plastic wrap or a clean, damp tea towel and place in a warm spot. Allow the dough to rest at room temperature for 1-2 hours (or until the dough doubles in size).
Once the dough has risen, it can be used right away or kept well covered in the refrigerator for up to 3 days. (See notes).
Remove the dough from the bowl and place on a surface that has been lightly dusted with flour. Gently punch the dough down to remove any air bubbles.
When ready to cook, pre-heat the oven to 220°C/428 F and coat 2 pizza trays with a little oil spray.
Divide the dough in half, making two evenly sized balls. Using floured hands, gently shape the balls into two discs. Use a rolling pin to flatten the discs to fit your pizza trays.
Place the dough onto the pizza trays. Cover and rest while you prepare your pizza toppings.
Prepare your pizzas by spreading the bases with pizza sauce. Add shredded cheese and your favourite toppings. Bake for around 15 minutes, or until the crust is lightly golden the cheese is bubbly and golden and the dough is cooked through. Remove from the oven, slice and serve immediately. Enjoy!