• Combine yeast, sugar, salt, water and oil in a bowl and whisk to combine. Cover and set aside for 10 minutes until bubbles start to appear on surface. Transfer the mixture to a large bowl, add the flour and bring together in the bowl with your hands.
• Turn the dough onto a lightly floured surface and knead until smooth and elastic. Place into a bowl, cover and stand in a warm place until it doubles in size. This takes about an hour depending on the weather.
• Place pizza stone (or oven tray) into the oven and preheat oven and stone to 250C (480F) fan-forced for about 30 minutes.
• Knock the dough down. Using ¼ of the dough for 1 pizza, knead on a floured surface until smooth then roll out until 5mm thick. Place the dough onto the very hot pizza stone (I lightly flour the stone first to stop the dough sticking).
• Spoon over about 2 tbs tomato paste and add any toppings you like. I like to finish with a sprinkle of oregano.
• Cook 6-8 minutes or until base is golden and crisp.

Enjoy!