Pizza alla marinara

Naples - Campania
Preparation - Easy
One 10- to 11-inch pizza

There is no cheese in this most traditional of Neapolitan pizzas. At its best, with good tomatoes and fresh, sweet garlic, it has no rivals.

1 cup basic tomato sauce or 1 cup ripe tomatoes, seeded, drained and cut into strips.
5 tablespoons olive oil
Salt
4 medium cloves garlic (to taste), peeled and sliced very thin
2 teaspoons oregano

Pizza Dough
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.