Pizza Marinara — Tomato, Garlic, Oregano, Nothing More

Combine the 00 flour, yeast, and fine salt in a large bowl. Add 195 ml water at room temperature and mix until a shaggy dough forms. Turn out onto an unfloured surface and knead for 8–10 minutes until smooth and elastic. (Start this step 24–72 hours before serving.)

Divide into two equal balls (about 248 g each). Place each in a lightly oiled container, cover tightly, and refrigerate for 24–72 hours. A longer ferment gives more flavour.

Remove the dough balls from the fridge 2 hours before baking. Leave covered at room temperature — they need to relax and warm slightly before stretching.

Place a baking steel or heavy cast-iron pan on the highest oven rack. Heat the oven to its maximum setting (260–280 °C / 500–540 °F) for at least 45 minutes. A cold or underpowered steel ruins the crust.

Drain the San Marzano tomatoes. Crush them by hand directly into a bowl, breaking up any large pieces. Season with a small pinch of fine salt. Do not cook the sauce.

Peel and slice the garlic cloves into thin rounds, about 2–3 mm. Set aside.

On a lightly floured surface, press one dough ball flat with your fingertips starting from the centre. Lift and stretch it outward with your hands to roughly 28–30 cm (11–12 inches), leaving a raised rim at the edge. Do not use a rolling pin — it crushes the gas bubbles.

Slide the stretched dough onto a well-floured pizza peel or the back of a flat baking sheet.

Spread half the crushed tomato over the dough, leaving a 2 cm border uncovered. Scatter half the garlic slices evenly, sprinkle half the oregano, and drizzle with half the olive oil. Finish with a pinch of flaky salt.

Slide the pizza onto the hot baking steel. Bake for 6–8 minutes until the base is set and charred in spots underneath. Switch the oven to broil (grill) for the final 60 seconds to blister the cornicione. Remove and serve immediately.

Repeat steps 7–10 for the second pizza.