GET THE WHOLE FAMILY INVOLVED

Mix the flour and 1 tsp of sea salt. In a separate bowl mix the yeast, sugar, 1 tbsp of oil, 100ml of warm water & 100ml beer together.

Make a little hole in the center of the flour and pour the liquid in.

Knead to an elastic dough, then cover bowl with cling-film (or a clean plastic shower cap does the trick too!) and leave to rise for 1 hour 30 to 2 hours; make sure dough has at least doubled in size.

Once risen, carefully split the dough in to six balls, cover & leave for at least 30 minutes in the fridge- the longer the better for a crispier base, but not longer than 24 hours.

TIP: If the dough gets a little sticky when kneading, use olive oil on your hands to knead instead of flour. The more you knead, the better your dough, so roll up your sleeves and enjoy!

SAUCE: In a food processor, whiz together whole canned tomatoes, a splash of olive oil, the garlic and a sprinkle of salt.

To make the sauce richer and infuse the flavours, reduce the sauce until thick over a low heat.

Season further to taste. Keep your leftover sauce refrigerated or freeze.

PIZZAS: Roll out the dough, place a small amount of flour on your pizza peel

TIP: Also try a little coarse semolina if you like extra crunch.

For ease, place your pizza base on top of the peel then start to add toppings. Don’t get any toppings on the peel otherwise the pizza will not slide off.

Once completed, place in your oven, then rotate the pizza initially 180’ after 15-20 seconds to get it evenly cooked.

Continue to rotate pizza through 90’ every 10-15 seconds as needed. Carefully lift base and check underneath is crispy and browned....Enjoy!

TIP: Don't leave the pizza on the peel for long once toppings added- especially if using sauce as base will become soggy and stick.