In a small measuring jug, combine the warm water, sugar and dried yeast. Stir vigorously for a few seconds to dissolve. Stand for about 5 minutes, or until small bubbles form on the surface.
Meanwhile, place the flour into a large mixing bowl. Make a well in the centre and add the olive oil, followed by the yeast mixture. Using one hand, roughly combine the ingredients and then add in the salt. Do not add the salt earlier, otherwise it will kill the yeast. Continue mixing until a dough forms and then knead in the bowl for 5-10 minutes until smooth and elastic. If the dough is sticky, add a little extra flour until it kneads cleanly.
Form the dough into a round ball shape and place it in the centre of the bowl. Add a little olive oil and rub to coat. Cover the bowl with cling wrap and place in a warm spot to prove for 1 hour, or until the dough has roughly doubled in size.
Transfer the dough to a lightly floured surface. Using a dough cutter, divide into 4 equal portions and form each into a ball shape. Using your fingers, press around the outside of each ball to form a flat edge with a mound of dough in the centre. Flip the dough over and repeat the process, working your way a little further into the central mound. Continue flipping and pressing until the dough forms a large circular pizza base of even thickness. Repeat for each ball of dough.
The pizza bases can be used immediately.