Dissolve yeast and sugar in warm water in a mixing bowl.

Beat in 1 cup of flour.

Combine the remaining flour with olive oil, salt, and optional black olives.

Add the flour mixture to the bowl with the yeast mixture.

Mix until the dough is elastic and easy to handle.

Add more flour or water if needed to adjust consistency.

Transfer the dough to an oiled bowl.

Cover the bowl with cling film.

Let the dough proof for at least 2 hours at room temperature, or until doubled in size.

Deflate the dough slightly.

Remove the dough from the bowl and place it on an oiled work surface.

Knead the dough and form it into a long brick shape.

Divide the dough into equal-sized pieces according to desired pizza size.

Form each piece into a ball and allow to proof again for at least 30 minutes.

Cut and divide into smaller balls if needed.

Wrap unused dough balls in cling film and freeze.

Shape the dough with a rolling pin, then with your hands.

Make the middle thinner by working outwards with your fingers.

Transfer to a baking tray or pizza stone.

Add favorite toppings and herbs.

Cook at 220C/gas mark 7 (425F) on the bottom shelf of the oven for approximately 15-25 minutes, rotating the tray halfway through, or until golden brown.