Pizza marinara

1. Dissolve yeast in water, in a big bowl. Leave it for 5 minutes.

2. Add all remaining dough ingredients, mix by hands or mixer on slow speed until ingredients will be mixed.

3. Knead a dough by hands or kneading machine on slow speed for 10 minutes or until dough will become elastic and soft.

4. Put olive oil and dough in another bowl to mix them, then close with a plastic cover and put in a warm place for 1 hour or so to proof until dough doubles in size.

5. Cut out the edges of tomatoes, chop it by thick slices. Place them in one layer on a double-layered paper towels. Sprinkle with salt and let them stay for 10 minutes, then spin them, sprinkle with salt again and leave them until you need them.

6. Pour the oil in small, heavy frying pan. Add garlic and origan. Cook on low fire until garlic will become tender and fragrant. Leave it aside.

7. Pre-heat the oven to 410°F. When the dough will proof, place it on a surface sprinkled with flour, form it as a pizza, fill the surface of dough with tomatoes, drizzle with olive oil and then add the sauce you made. Bake until crust will brown.
Let it cool for 5 minutes before serving.