No pizza oven? Heat a pizza stone or steel in your domestic oven at its maximum temperature for at least 45 minutes. The crust will take longer to cook and will not blister quite as dramatically, but it still works.

For a more traditional dough, replace the beer with water. The beer is a flavour shortcut rather than something required for the dough structure.

Parmesan works instead of pecorino, although pecorino gives a slightly sharper, saltier flavour.

If ’nduja is too spicy for younger children, make some pizzas with pepperoni, sausage or simply mozzarella and roasted peppers.

For even better flavour, reduce the yeast and cold prove the dough overnight in the fridge, then bring it back towards room temperature before shaping.

Leftovers: Keep cooked pizza refrigerated for up to 2 days. Reheat in a dry frying pan over medium heat, then cover for the final minute so the cheese warms without the base becoming soft.

Leftover sauce is brilliant stirred through pasta, spooned onto toast or used as a quick tomato base for another pizza.

Any leftover mascarpone can be loosened with a little lemon juice and olive oil to make a creamy dressing or dip.