Neapolitan Pizza

Name: Neapolitan Pizza (Pizza alla Napoletana)
Yield: Makes 4 × 28 cm (11 in) pizzas
Cuisine: Italian
Ingredients: Basic Pizza Dough made with 600 g (1 lb 5 oz) ‘00’ flour; Basic Pizza Dough made with 600 g (1 lb 5 oz) ‘00’ flour; extra virgin olive oil; 2 tbsp olive oil; 1 garlic clove, chopped; 12 ripe plum tomatoes, skinned and halved, or 1 × 800 g (1¾ lb) can peeled plum tomatoes, chopped in the can, or polpa di pomodoro; 12 ripe plum tomatoes, skinned and halved, or 1 × 800 g (1¾ lb) can peeled plum tomatoes, chopped in the can, or polpa di pomodoro; 12 ripe plum tomatoes, skinned and halved, or 1 × 800 g (1¾ lb) can peeled plum tomatoes, chopped in the can, or polpa di pomodoro; 2 tsp dried oregano; salt and pepper to taste; salt and pepper to taste