You’ve perfected banana bread, you’ve experimented with sourdough, next, how about adding homemade pizza to your lockdown repertoire? Our handy guide will have you making restaurant-quality pizzas in no time!

Here Philip Dennhardt, founder of Saturday Pizzas at Ballymaloe Cookery School goes through all the elements of pizza making, from foolproof dough to flavour-packed tomato sauce and creative toppings

THE DOUGH

Classic Pizza Dough

The beauty of this pizza dough is that it’s wonderfully stretchy – you can even toss it in the air like a pizza-maker in Naples, which I do every now and then to impress the kids. This is the recipe I use for all the pizzas in the pizzeria and all our frozen pizzas. I like to use half ‘00’ flour and half strong white flour, but you can use all of one or the other

THE SAUCE

Tomato Sauce for Pizzas

This sauce is so versatile. Not only can you use it for pizzas, but it works well as a simple pasta sauce too and it can be frozen for up to six months. But if time is tight, you can make a perfectly good sauce simply by blending a can of good-quality whole plum tomatoes with some salt, , sugar and freshly ground black pepper,

THE PIZZAS

Classic Pizza Margherita

When you use top quality ingredients, pizzas don’t more deliciously simple than a Margherita

All-day Breakfast Pizza

All of the best bits of a classic fried breakfast - on a pizza!

Roast Chicken with Thyme & Aioli

What could be better than a roast chicken dinner on a Friday night, then using the leftovers on a pizza on Saturday?