Pizza marinara (Pizza marinara)

1. In a bowl, dissolve the yeast in the lukewarm water, add half the flour and mix, then add the rest of the flour, the salt and olive oil and knead for 10 minutes into a smooth, elastic dough.

2. Cover and leave to rise in a warm place for 1.5-2 hours until doubled; then divide into 4 equal balls and rest, covered, for another 30 minutes.

3. Preheat the oven to its highest setting (250-275 °C) with a pizza stone or upturned baking tray inside; crush the peeled tomatoes by hand and season lightly with salt; thinly slice the garlic.

4. On a floured surface, press one ball out with your fingertips from the centre outwards into a roughly 28 cm disc, leaving the edge thicker; place on baking paper and spread thinly with tomato.

5. Scatter over the garlic slices and oregano, drizzle with extra virgin olive oil, slide onto the hot stone with the paper and bake for 7-10 minutes until the edge is blistered and browned.

6. Serve at once with another drizzle of oil; bake the remaining pizzas the same way.

Tip: Marinara is the oldest Neapolitan pizza: there's no cheese, so the quality of the tomatoes decides everything - San Marzano-type peeled tomatoes are best.