Add the yeast and sugar to the lukewarm water, and set aside for 10 minutes, until frothy.

Meanwhile, mix the flour and salt in a large bowl.

After ten minutes, add the yeast mixture and the beer to the flour, and mix well with a wooden spoon until fully combined. Cover the bowl with a damp tea towel, and set aside for 30 minutes, until doubled in size.

After 30 minutes, preheat the oven to 190°C (Gas Mark 5 / 375°F).

Tip the dough out onto a work surface that has been thoroughly floured (the mixture will be very sticky). Using plenty more flour to help, punch the dough down, and work it for a few minutes until stretchy.

Divide the dough into four, and transfer each ball of dough to a lined baking sheet. Gently press the dough outwards into a large circle (around 10 inches in diameter).

Add your chosen sauce, cheese and toppings. Place in the oven, and bake for around 10-15 minutes, until the base is crispy and the cheese is golden brown.