Preheat the oven to 374º F.
Combine the salt, sugar, flour and yeast in a mixing bowl.
Mix in the oil and water, knead dough for 5 minutes.
Put some oiled cling film over the bowl with oiled side facing the dough.
Leave the dough to proof for half an hour - I turn my oven on for 5 minutes and turn off and leave the bowl on the oven shelf (don't use a plastic bowl.)
Turn the dough on a lightly floured surface or baking tin.
Roll out into a circular shape, add toppings and place in the oven for about 15 minutes or until crispy around the edges.
Top with pesto, serve and enjoy.

1 shallot
2 cloves garlic
1 small leek
1 teaspoon salt
1 cup brussel sprouts, sliced
2 tiger lemons
Salt and pepper, to taste
1 tablespoon olive oil

For the dough:
375 g plain flour
1 teaspoon salt
3 tablespoon olive oil
225 ml warm water
7 g small pack yeast
2 teaspoon sugar