Blitz the tomatoes smooth with a stick blender. Pour into a sauce pan and bring to boil, turn down heat and simmer for 5-6 mins, season with salt.

Mix water and flour in a bowl, combine till shaggy, leave for 30 mins (this is the autolyse) makes it easier to knead and gives the dough strength.

Crumble in yeast and turn out onto a cold surface. Knead to combine yeast. Then add salt and knead to combine until the dough is smooth and elastic.

At this point I would leave the dough for anywhere between 24 and 72 hours in the fridge.

On the day you using it divide into 8 equal amounts (115g each) and roll into tight balls. Leave to prove again at room temp for 4-6 hours.

Pour 1L veg oil into large deep metal pot, heat to 200°C.

Stretch out the dough balls into pizza shapes (as round as possible) and the correct size for your pan.

With two hands gently drop the stretched dough into the oil (drop away from your to avoid getting flicked with hot oil).

Use a metal spoon to adjust the dough if it has folded on top of itself.

Fry until golden occasionally turning the dough over so both sides are evenly cooked.

Drain on a bit of kitchen roll/blue roll.

Top with the tomato sauce, then ⅓ buratta each, then a few pieces of artichoke and some Calabrian chili with its oil, tear up a few basil leaves then a sprinkle of flaky salt and you’re done!