250ml lukewarm water
1 Tbsp active dried yeast
1 tsp Chelsea White Sugar
450g high-grade flour
1 Tbsp olive oil
1 tsp salt 

Put the water in a mixing bowl and add the yeast and Chelsea White Sugar.  Stir gently.  Stand in a warm place until the yeast has dissolved and the mixture is still frothy.  Mix well.
Place the flour, olive oil and salt in a large mixing bowl.  Add the yeast mixture and mix well to form a dough.
Knead the dough for 10 minutes until smooth and elastic, then place in an oiled bowl.  Cover with a tea towel or clingfilm and leave in a warm place to rise until doubled in bulk (about 40 minutes).
Once it has risen, knock back the dough and divide into four even pieces.  On a floured surface, roll out each piece into a disc about 20cm in diameter (the thinner you can get the pizza base, the better).   Bases are now ready to use.