Instructions

Mix the warm water, yeast, and granulated sugar together in the bowl. Cover and allow to rest for 5 minutes.
Add the olive oil, salt, and flour into a mixing bowl. Pour yeast mix into the bowl and stir.
Knead the dough knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready.
Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a circle lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. Top with passata/bbq sprinkle your grated cheese over the tomato passata/bbq, lay your peperoni and chicken over the cheese. Or you can add your favourite toppings and bake for 13-15 minutes or until the crust is golden brown.