Combine the flour, salt sugar and yeast together in a large bowl. ( DRY INGREDIENTS)
In a separate bowl, mix together the warm water and oil.( WET INGREDIENTS)
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Mix together with a fork until the dough is combined.
Turn out onto a floured board and knead the dough for 8 to 10 minutes until smooth. Add a bit more flour, if you find that the dough is sticky while kneading.
Place in a lightly oiled bowl and cover and leave in a warm draft free place until doubled in size about 1 hour.
Punch dough down a few times and divide into 3 equal portions, let dough rest for 30 minutes to an hour. SEE NOTE 2
Sprinkle a bit of polenta or semolina on your baking sheet . Place a portion of the dough on the sheet and press out the dough depending on how thick or thin you prefer the crust. Remember that as it bakes it will still rise in the oven, so give consideration to that fact as well when pressing out the dough. SEE NOTE 3
Top with your favourite toppings
Brush the edges with garlic butter if you prefer SEE NOTE 4 and bake at 190° C / 374°F for approximately 15-20 minutes until crust is golden