Steps
- Mix 1kg of type zero bread flour and 7g of instant dry yeast in a stand mixer. Gradually knead in 600ml of water, adding 20g of salt after three-quarters of the water.
- Knead until smooth, then gradually incorporate 60g of extra-virgin olive oil. Shape into a ball; cover in an oiled bowl and let rise for 1½-3 hours, until doubled or tripled.
- Divide into four balls. Cover and rest for 30 minutes. Preheat the oven to 410°F / 210°C; oil pizza pans.
- Press each ball into a 12in / 30cm round, resting briefly if it springs back. Season 700g of tomato passata with salt and pepper; spread over the dough, leaving a narrow border.
- Distribute 4 thinly sliced garlic cloves and 20g of dried oregano over the pizzas. Drizzle with olive oil and rest for 10 minutes. Bake each for 15-20 minutes, until the crust is browned and cooked through.