Ingredients
1 cup salsa di pomodoro
4 medium cloves garlic (to taste), peeled and sliced very thin
2 teaspoons oregano
Pizza Dough
Preparation
Oven rack at top of oven. A baking stone or quarry tiles to line the oven rack. Preheat oven to 450 degrees F. (at least 30 minutes)
ROLL out the pizza dough on a floured surface, turning occasionally, into a circle 10- 11-inches in diameter - until it is about 1/4" thick.
PINCH the the outside rim of the circle to create a slightly raised edge to retain the sauce.
PLACE the pizza on a floured baker’s paddle, or a thick piece of cardboard (I use an overturned teflon cookie sheet if I can’t find the paddle).
WHEN the oven is hot and you are ready to bake the pizza:
SPREAD the tomato sauce on the dough.
SPRINKLE with 2 or 3 pinches of salt, the garlic slivers and oregano.
SLIDE the pizza onto the baker’s stone or tiles. Bake for 8-12 minutes, until the outer edge is a deep golden brown.
