In the bowl of a stand mixer with dough hook attached, combine the dough ingredients in this order - flour, yeast, sugar - give a quick stir - then salt, olive oil, warm water. See notes if using active dry yeast.
Mix on low-medium speed for 7-8 minutes until smooth and elastic. See notes for kneading by hand.
Lightly oil a bowl and place the dough inside, flipping until it's lightly oiled all over. Cover with plastic wrap and sit in a warm place until it has doubled in size - see notes.
After it has risen, remove the plastic wrap and gently turn it out onto a lightly floured surface. Cut the dough into 2 pieces, shape each into a ball and cover with a dry tea towel. Allow them to sit for another 15 minutes to prove.
ASSEMBLE AND BAKE
Preheat oven to 230C / 450F / 210C fan forced.
On a lightly floured surface, roll and gently stretch each ball of dough out into a circle roughly 12 inches in diameter (or thicker if you prefer). Transfer to a pizza tray.
Divide the barbecue sauce evenly between the two bases and spread out. Now scatter over half the mixed cheeses.
Now add the rest of the toppings divided evenly between each pizza - onions, mushrooms, chicken, beef mince, torn sausage, bacon and pepperoni. Top the whole lot with the rest of the mixed cheeses. Season with salt & pepper.
Bake in the preheated oven for about 12-15 minutes until the edges and cheese are golden. Keep an eye on it so that it doesn't burn.
Remove from the oven, throw a little fresh rocket over the top, cut into slices and devour.
FOR BEST RESULTS: you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop)
FLOUR: The bread flour can be swapped for plain / all purpose flour. Bread flour gives a slightly chewier texture to the baked pizza base.
YEAST: If you have 7g / 1/4oz packets of yeast, use just 1/2 of one envelope. If using active dry yeast, mix it with the warm water first, then let it sit for 10 minutes before adding it to the rest of the dough ingredients and proceeding.
KNEADING BY HAND: You can knead the dough by hand but it is a little sticky. Please resist the urge to add flour. It will eventually firm up and stop sticking to your hands and bench top. It should take around 10 minutes to get smooth and elastic.
RISING TIME: Normally half an hour will be enough for the dough to double in size (especially if you place it under a warm light or lamp) but it may take up to an hour or longer in winter. Just make sure it doubles in size.
SLOW RISE: For a more intense flavour to the pizza dough, leave it to rise overnight in the fridge.
FREEZING DOUGH: You can freeze pizza dough after the first rise. After turning it out onto a lightly floured surface, shape it into a ball, coat with a little oil all over and place in a zip lock bag. Place it straight in the freezer for up to 2 months.
TO THAW: Place in the fridge overnight. Take it out of the fridge ½ an hour before you’re ready to make pizza.