How to make your own posh pizza

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Say goodbye to soggy cardboard boxes from Pizza Hut and Domino's and say hello to an new era of pizza. According to a report from the The Grocer, sales of supermarket packaged pizza are soaring, with Brits spending an extra £30 million on thin and crispy, and stonebaked variations.

Richard Harrow, chairman of the Pizza and Pasta Association, said supermarkets have begun adding premium toppings such as fig and beef jerky to their pizzas to appeal to more people: "Supermarkets’ own-label pizza has seen some innovation, with the use of superfoods such as kale, beetroot and broccoli, as well as spelt and rye sourdough in the base.

"This type of innovation is driving trial and growth, with more shoppers trading up to the own-label premium tier. Pizzas with traditional-style Italian bases combined with high-quality ingredients perfectly fit consumers’ desire for provenance, authenticity and convenience."

But you don't need to take a trip to your local supermarket, or visit your favourite restaurant, to indulge in some premium quality pizza. You can make it yourself at home  all you need is a frying pan and some high quality dough.

Giuseppe Mascoli, owner of artisan pizza chain Franco Manca, recommends making your dough one day prior to when you intend to eat the pizza: "Have the best ingredients, locally sourced if possible, don't cut corners, and apply them sparingly – four or five ingredients maximum – and you will be miles ahead."

Bridget Hugo, co-owner of Franco Manca, also says you should use a cast-iron pan to fry the pizza first: "Your dough really wants the shock of extreme heat for the special chemical reaction to take place for it to come to life."