Weigh the 00 flour, water, olive oil, fresh yeast, sugar, and sea salt into a mixing bowl.

Mix the dough until no dry flour remains, then knead until smooth and elastic.

Cover the dough and let it rise at room temperature until doubled, about 60 minutes.

Finely chop the red chili pepper and halve the cherry tomatoes.

Combine the cherry tomatoes, red chili pepper, olive oil, red port wine, salt, and sugar in a saucepan.

Simmer the sauce until thick and spoonable, about 10 minutes.

Preheat the oven and inverted oven tray to 250°C / 480°F.

Divide the risen dough into 2 equal portions, then roll each portion on parchment paper into a small pizza round.

Spread half of the semi-spicy tomato sauce over each dough round, leaving a narrow crust border.

Top each pizza with half the mozzarella and 5 slices of chorizo.

Slide the pizzas, one at a time, onto the preheated inverted oven tray and bake until browned, about 7 to 8 minutes each.

Sprinkle the baked pizzas with pecorino, parmesan, chilli flakes, and truffle pieces as desired.

Torch the crust edges briefly for extra char, then serve the pizzas hot.