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@Tenderloin
I went to Mother in Copenhagen and they had some ruddy awesome pizzas.
I cook my pizzas on a pizza stone/upside down heavy cast iron pan - so they cook quicker - what are you using Chris?
Slow roasted tomatoes are a good addition to pasata, as sometimes the tinned stuff on it's own is a little watery in flavour.
The issue is always going to be the temp of an oven, which is why the mozzerella above is a little more done than ideal but doubtless needs to be that way for the dough to be cooked...