Put the flour, yeast and 1 tsp of sea salt in a bowl. Measure out 125ml warm water then stir in the sugar and 2 tbsp olive oil. Add to the flour, mixing until it forms a dough. Tip onto a lightly oiled worksurface and knead for 10 minutes until smooth.
Put in a clean, lightly oiled bowl, cover and leave to prove somewhere warm for 1 hour.
Knock the dough back and divide into 2. Roll and gently pull each piece out into a thin 28cm pizza on a sheet of baking paper.
Heat the oven to 220C/fan 200C/gas 7. Put 2 heavy baking sheets on shelves near the top of the oven and leave them to heat for at least 10 minutes.
To finish the pizzas, spread 2-3 tbsp of prepared tomato sauce over each then add toppings and mozzarella. Lift the baking paper with the topped pizzas onto the baking trays. Cook for 8-10 minutes until the base is crisp and top bubbling.