At frist, take a large plate. Sieve the flour, add sugar, salt, oil, yeast. Mix everything well and knead a soft dough.

Take dough and form to a ball. Place in a large mixing bowl. Also grease the bowl with oil to prevent dough from sticking to bowl. Cover the bowl tightly with plastic wrap and allow to rest and rise in a warm place for about 2 hours.
Dough has raised and doubled in size. punch fermented dough with fist to release down the air.

Divide the dough into 3 balls and tuck them. Place the dough on dusted pizza plate or tray. Alternatively use cornmeal for more crunchy texture. Flatten the dough by stretching with both hands and leaving a cm or more and create a dent. this helps the crust to fluff slightly. Also prick with centre of dough with the help of fork to prevent pizza base from fluffing up like chapati.