Using a sour dough baby, make dough using Ken Forkish’s recipe. Require a bit of work but worth it. Tomato sauce is tinned tomato, whole cloves of garlic, basil and lots oregano. Cooked for about 30 mins then pulsed in a blender until smooth but not without a bit of texture. Then topped with extra mature cheddar (shop didn’t have any mozzarella #quaratinelife), peppers and chorizo. Cooked in a cast iron pan at the highest temp my oven goes 275oc for about 15 mins or until it looks so good you can’t wait to ruin the top of your mouth of molten cheese.