In a small mixing bowl, whisk yeast, sugar, and lukewarm water. Set aside for 5 minutes until foamy.
In another bowl or the bowl of your stand mixer, sift spelt flour and salt.
Make a well in the center of the flour and add the yeast mixture and oil. Mix with a wooden spoon to bring them together.
Knead the dough in your stand mixer with the dough hook for 3-5 minutes or, if you don't have a stand mixer, transfer onto a floured surface and hand knead for 5 minutes, until smooth, elastic, and not sticky.
If too sticky, add a little more flour one tablespoon at a time. If too dry, add a teaspoon of water at a time. You know the dough is ready to raise when you poke it with your finger, and it slowly bounces back. If not, keep kneading adjust flour and water to get the consistency seen in the pictures above in this post.
Place the dough in a lightly oiled bowl. Cover with a piece of plastic wrap and a clean kitchen towel on top. Leave the bowl in a warm place or oven preheated at 45°C (110°F) for about 45 minutes to 1 hour or until the dough puffs and has doubled in size.
Remove dough from the bowl and knead again on a floured surface for about 2 minutes, adding flour if too sticky.
Divide the dough in 4 to make pizza bases or in half to make pizza rolls. Then roll each dough ball on a floured surface into pizza bases of 10 inches (25cm) of thin pizza crust or into an 8-inch disc for regular crusts.
Spread topping on the pizza base and bake on a pizza rack at 220°C (425°F) for 12 minutes until the dough is crispy and the cheese has melted.
You can freeze leftover pizza dough in an airtight container or pre-roll and pre-bake the crust for 10 minutes at 325°F (180°C), cool down, and freeze.
For a pre-baked rolled crust, you don't need to thaw the pizza dough. Add your toppings to the frozen base and bake at 400°F (200°C) until the cheese has melted and the crust is crispy.
Thaw uncooked frozen pizza dough at room temperature before using and roll with extra flour to form pizza base/pizza rolls.