Begin by sifting your flour (or flours) together with the salt onto a clean work surface. Shape the mixture into a mound, and make a well in the center.
In a jug, combine the yeast, sugar, and oil with about 650ml of lukewarm water. Let this mixture sit for a few minutes, then carefully pour it into the well. Use a fork to gradually pull the flour into the liquid from the edges, swirling until it forms a loose dough. Once it starts holding together, switch to your clean, flour-dusted hands to incorporate the remaining flour. Knead thoroughly until the dough feels smooth and springy.
Place this dough ball in a large bowl dusted with flour, then sprinkle a little extra flour on top. Cover the bowl with a damp cloth and set it in a warm spot for about an hour, or until the dough has doubled in size.
Next, move the dough to a flour-dusted surface. Knead it briefly to knock out the air—often called “knocking back” the dough. Use it right away or wrap it in clingfilm and refrigerate (or freeze) for future use.
If you’re baking immediately, divide the dough into as many portions as you’d like—this quantity usually makes six to eight medium pizzas. It’s best to roll them out about 15 to 20 minutes before cooking.
Avoid rolling them too early, as the dough can dry out. If you need to plan ahead, keep the dough covered with clingfilm in the fridge. Alternatively, you can roll the pizzas into rough circles (about 0.5cm thick) on lightly oiled and flour-dusted foil, stack them up, cover with clingfilm, and pop them into the fridge until you’re ready.
