Mix the 00 flour, water, fresh yeast, sea salt, sugar and olive oil, and work the dough until smooth and a gluten structure has formed; it may be a touch sticky.

Allow the dough to rise until it doubles in size.

Divide the dough in half, shape into balls and allow to proof again until doubled in size.

Shape each piece into the desired shape.

Preheat the oven to max temperature and cook the pizza until just right.

Place a skillet on high heat until slightly smoking, add olive oil, then the chopped chilli and cherry tomatoes.

Fry until slightly soft and mushy, then add the red port and allow it to reduce by half.

Add 200g water and reduce again by half.

Crush the tomatoes with the back of a spoon while reducing.

Place the mixture over a fine sieve and press through the pulp, discarding the skin and seeds.

Place the pulp back into a small pot and reduce until really thick.

Season the sauce with salt and sugar, add another splash of olive oil and stir through.

Set the sauce aside until the pizza is ready.

Spread the tomato sauce on the pizza dough first, splitting it evenly between the two pizzas.

Top with the shredded mozzarella, chorizo slices, and optional chilli flakes and truffle pieces, splitting evenly between the two pizzas.

Place in the oven at max temperature, ideally on an already preheated oven plate.