How to make much better home pizzas – from flavour-filled bases to next-level toppings

Anyone can make pizza from scratch, but these expert tips will make an everyday dish outstanding

A lot has changed in the past year. What has not is Britain's love of pizza. From the spike in sales of wood-fired ovens to Pizza Express's new home pizza kits, the nation's appetite for hot crust continues to develop like 48-hour fermented sourdough.

According to cookware retailer Lakeland, 33% of people in the UK have made their own pizza from scratch. More than one-fifth of those who had done so own a pizza oven. There exists a coterie of foodies who, armed with portable Ooni or small clay pizza oven (both renowned for hitting the 500C required for Neapolitan-style pizza), are geekily absorbed in Italian flour grades and kiln-dried fuel options: fast-burning, hot birch wood for pizza; ash for lower, slower roasting.