Pizza Marinara

Pizza Marinara, 
Makes one 9-inch pizza; serves 1 or 2
Tomato, Garlic, Olive Oil, Oregano, and Basil Pizza
Around 1735, Pizza Marinara appeared, a version with cherry tomatoes, olive oil, oregano, garlic, and basil. Nothing about this recipe has changed. It is the original—very simple and full of flavor.

• 1portion (9.5ounces) neapolitan pizza dough ,at room temperature
• caputo flour for dusting
• 1/4cup salsa semplice
• 1large clove garlic, cut into paper-thin slices
• 1teaspoon dried oregano
• 8to 10cherry tomatoes, halved
• 11/2tablespoons extra-virgin olive oil
• 8fresh basil leaves, torn into small pieces

1. Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
2. Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and hen flip the dough back over. (You always want he smooth side up.)
3. Thinking of the circle of dough as a clock ace, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly hicker). Place your right hand at he 3 o’clock position, putting your thumb on op of the dough and your other fingers under neath. Lift the dough and stretch it a bit. Move he dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly hicker edges.
4. Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
5. To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the slices of garlic evenly over the sauce. Crush the oregano between your fingers and sprinkle it evenly over the top. Scatter the cherry tomatoes over the sauce. Drizzle the olive oil over the top.
6. Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Scatter the basil evenly over the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve mmediately.