1 lb/500 gm strong, white bread flour
1 tsp salt
1 tsp sugar
1/2 pint/300ml hand-warm water
4 tbs olive oil
1 tsp quick action dried-yeast
If you have a bread maker follow recipe and set to dough cycle
If not, mix ingredients, knead by hand for about 10 mins and leave in a warm place, covered with a damp, clean tea towel, to double in size, about 1 hour
From now, machine or hand is the same
Knock back the dough, simply, that is, re-knead
divide into four pieces and form into large, round rolls
squash each down to about 6 - 8 inches diameter, it is easy to see that at this stage you can make them to the size you want by the initial division, may be making 8 smaller, or 1 giant, whatever you fancy.
Cover with the tea towel and leave for about half an hour, gently press the dough with a floured finger, if it springs back it has proved enough.
Bake in a pr-heated oven, start at 250 then turn heat down to 200 just after putting in, also you will get a better result with a water bath in the oven to create steam
Bake, about 20 mins, have the odd look, you don't want these to be crusty and brown like bread because they will be over cooked when you make your pizzas.
Cool and bung into the freezer until needed.
If you are going to make your pizza/s now still cook before topping and then put back into the oven to cook the topping.