Cut the top quarter off your garlic heads, straight across, so that the tops of the cloves are exposed. Discard the top part.
Place in the middle of the foil and draw it up around the bulbs and squeeze tightly shut.
Place on a tray and bake in the oven for 25 minutes.
Check they feel squishy through the foil. Return to the oven for a few more minutes if not.
When ready allow to cool in the foil.
Turn the oven up to 450 °F.
While the garlic is roasting place all of your dry dough ingredients in a bowl (with the yeast on the opposite side of the bowl to the salt).
Add the olive oil and enough water to make a moist but not too sticky dough. Stir it with a spatula until the flour is absorbed. If it looks particularly dry add a couple of extra tablespoons of water.
Scrape your mixture onto a clean and dry surface. If you think you will find kneading like this difficult then grease your surface and your hands with some olive oil. This will make it easier to handle. Do not use more flour to knead on or add more flour during the process! If you do you risk your pizza base becoming dense and heavy.
Start kneading. If you are not experienced in kneading dough I recommend you watch a video on You Tube to help perfect your technique. You will need to knead for about 10 minutes. Your dough will start out quite sticky but the more you knead the smoother and less sticky it will become. After roughly ten minutes your dough will be smooth and if you try to squeeze the ball of dough flat between your two hands it will bounce back into it’s ball shape quite readily.
Grease a mixing bowl with a little oil and place your dough in it. Cover and leave to sit at room temperature for 15 minutes.
Remove the dough from the bowl and cut into two pieces.
Rub some oil over your work surface and roll your dough out on it into a circle shape (about 4 mm thick) with a rolling pin then place it a baking tray.