To make the dough, add the warm water and olive oil to a jug then stir in the yeast and maple syrup and whisk until fully combined. Leave aside for about 10 minutes until the yeast activates. It should be frothy on top.

Sieve the flour into a large bowl and make a well in the middle of it. You can also use a food mixer with a dough hook (I like the workout so I do it the harder way).

Slowly add your water and yeast mix and stir it in using your hands, if not using a machine, until the flour and water are fully combined and you are left with a dough.

Turn it out onto a well-floured counter top, cover your hands with flour and knead until soft and springy. This takes a good 10 minutes but it is quite therapeutic and great fun to do with kids.

When you’ve finished kneading, you need to let it prove. Place the dough in a floured bowl covered with a towel or cling film in a warm place for an hour. It should double in size. (While your dough is proving you can make your sauce and get the fillings ready.)

When proved, turn the dough back out onto a floured surface and knead it again, but only for a few moments – you just want to remove the air from it. Cut the dough into 4 parts – 3 for adult pizzas and 1 for the 24 baby bite pizzas.

To make the sauce, place all of the ingredients into frying pan and saute for about 10 minutes until they start to soften. Use a stick blender to blend until super smooth then leave aside to cool.

Preheat the oven to its hottest setting.

Roll each piece of dough out as flat as you can. If you can do this without a rolling pin, I’m super impressed!

Place each one on a baking tray or pizza stone, add a couple of tablespoons of sauce, sprinkle with toppings and place some mozzarella on top.

Bake for 10–12 minutes or until cooked underneath and no longer doughy.