Fresh home made pizzas

Couple nights ago I was searching up places to eat on urbanspooon, a couple pizza places popped up in searches which made me think. 'Hey I remember making pizza from scratch in food tech in high school'.
Which made me go out (well.. online) to find a recipe for pizza bases. And while talking to one of my workers about pizza bases, she mentioned to me that some dough recipes have too much of a yeast smell. (..haha..eww)
But from taste.com there were a couple recipes for the bases. One that I picked to make seemed very easy and simple. Of course with a few of my adjustments to suite my kitchen and pantry.

Ingredients:
1.5 C Warm water
2 tsp dried yeast
pinch of sugar
4 C plain flour
1 tsp salt
1/4 C olive oil + extra for brushing

So, because its a very cold autumns day, I turn on the oven on high and leave the door slightly open just to create a warmer room and also warm up the stove area for later.
Combine the yeast together with sugar and water, and the first time I did this I mixed the yeast into the water but that just made the water murky and look like a diluted chai latte. So starting again in a cup/bowl. Yeast, sugar and warm water. Leave it. And approximately (I got distracted watching anime) 5 minutes later it was foamy like it should be.

In a separate bowl; flour and salt, leaving a well in the middle for the yeasty water and olive oil. Using a spatula cut into the mixture to combine it evenly together.

And onto the working bench or chopping board dust of flour and the crumbly dough. Knead the dough evenly bringing in all the dry bits and making the whole dough come together nicely.
After a couple minutes of kneading you'll notice the dough becoming more elastic, which is what you're trying to achieve. Knead a couple more minutes and roll it into a neat ball.

In a large clean bowl, spray with oil or just a tablespoons worth of oil spread around in the bottom of the bowl.
Place the dough into the bowl, tossing it around a bit just to coat the whole ball in oil and cling wrap it very well leaving it aside at room temp to rise. This is where my open oven comes in, I left the bowl on my stove top to stay warm.
On the website, it said that the dough would take 30 minutes to rise and almost double in size.



And 30 minutes later, don't know if you would say doubled. But it is alot more!

When you open your bowl of dough to split up the portions, you will notice that the dough is extremely fluffy and airy. So I did a little test to see the difference in re-kneading the dough and just leaving it.
For my first pizza, I kneaded the dough to make it elastic again before spreading it across the baking pan.
Where as the second portion I spread onto the pan straight away.

Pizza re-knead on the left was alot more dense that the base of the pizza on the right. And even though I accidently left the pizza on the right in for a bit too long. It was still alot more fluffier than the re-kneaded pizza.