In a bowl or a big tupper, add the warm water, sugar and yeast and mix using a wooden spoon, then let it sit for 5 minutes.
Add in the oil and mix. Add the sifted flour and salt and stir with the wooden spoon until a sticky dough forms.
Close the tupper or cover the bowl and let it rest for 20 minutes. Once this time has passed, wet your hands a little and fold the dough onto itself, by rolling out the dough and folding it, to put the gluten to work. Cover the dough again and let it sit for 20 minutes. Repeat this process once more, finishing by folding the dough in an "envelope" form (in the same bowl fold it onto itself) (you have to fold the dough three times in total).
Divide the dough in three equal parts. Place each dough piece in plastic bags with some oil in them so they don´t stick. Put in the fridge for at least 1 day (you can leave it there for up to 4 days) (the ideal time is to leave it there for 2 days). You could also freeze the dough for up to 2 months.
Take the dough out of the fridge at least 1 hour prior to baking. Preheat the oven at maximun temperature and put in the "pizza stone" in case you are using one.
On a clean surface with some cornmeal (or all purpouse flour), roll out the dough using your hands to make a circle of about 11,80 inches (30 cm) in diameter.
Place the rolled out dough on a piece of parchment paper, to the add the toppings. Start by adding the tomato sauce, cheese and the toppings you want, we add oregano and pepperoni.
Once the pizza is ready, put it in the oven with the parchment paper and bake for 15 to 20 minutes until the pizza is lightly golden brown. If using a "pizza stone", bake directly on the pizza stone, it will be ready in less than 15 minutes.
Follow the sme process to bake the rest of the pizzas and once ready cut them into 8 slices. Ready!
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