In a bowl, combine the yeast with the beer, honey, olive oil and salt. Leave for 5 minutes at room temperature to activate the yeast, then transfer to a food processor along with the strong flour and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another couple of seconds.
Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough. Transfer the dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp tea towel and allow to rise in a warm place until doubled in size, at least 1 hour.
Preheat the oven to 230 degrees celsius. Divide the dough into 4 and roll into balls. Place on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 15 minutes. Transfer the dough to a lightly floured surface and roll into 30cm rounds, each about 1cm thick.
Spread 2 tbsp of tomato sofrito or passatta on the base of each pizza, leaving a 5cm edge. Spread the caramelised onions on top, followed by the lardons, chorizo, mango, chilli and cherry tomatoes. Top with the mozzarella, Parmesan, oregano, olives and pepper.
Bake on a baking tray in the oven for 15 to 18 minutes, until crisp and bubbling. Leave to cool for two minutes before serving with a little chilli oil if you like it hot.