In a large bowl mix flour, yeast, salt. Then add olive oil, maple syrup and three quarters of the water. Mix and add more water as needed. You want your dough to come together, but not be too wet.
Turn dough out on to a floured bench and kneed until the dough is smooth and elastic.
Wipe the inside of your bowl over with a little olive oil and return your ball of dough. Cover with some plastic wrap and leave to rise for 1 – 2 hours. It depends on the weather, but you want it to double in size.
Once dough has doubled in size give it a punch in the bowl. Technical term is knocking it back. Then scoop dough out on to your floured bench.
Divide dough into six equal portions and roll in to balls. Leave (covered) to rest for 30 minutes. Wrap in plastic wrap and place in your freezer.
Dough can be used at this point if you don’t want to freeze it. I usually make a couple of pizzas and then freeze the rest of the dough.
When you are ready to make pizza from the frozen dough, defrost dough in the fridge (or if cool enough on your kitchen bench)
Roll or stretch the dough out to your desired size. I tend to stretch it, that’s why my pizzas look less than perfect. Place on a lightly floured pizza tray and prick the pizza base with a fork.
Then it is up to you on how you want to top your pizza. Spread over some of your favourite pizza sauce, add cheese and toppings.
To cook, I turn my oven up as high as it will go and place the pizza on the bottom rack. I then keep an eye on it until the pizza is done. I find by cooking it this way I never end up with soggy pizza, and it turns out perfect every time.