Make the no-cook pizza sauce

• Pour the passata into a bowl.
• Add the grated garlic, extra virgin olive oil, salt and italian oregano.
• Stir everything together; no cooking needed.

Preheat the oven with the baking steel

• Place the baking steel on the very top rack.
• Preheat at 550 °F convection for a full hour so the steel is screaming hot.

Bring the dough to room temperature

• Take the dough out of the fridge about thirty minutes before using.
• Let it come to room temperature so it stretches much more easily.

Stretch the dough by hand

• Dust the work surface and dip the bottom of the dough into flour.
• Press the center down and use two fingers to create a border, dusting the top with a little flour.
• Press out the center with your fingers, then lift and stretch and pull the dough, rotating gently so it doesn't tear, until you have a twelve inch circle.

Top the pizza

• Lay the stretched dough on the peel.
• Spread the sauce over the base, keeping the toppings light so the pizza doesn't get soggy.
• Scatter the grated low moisture whole milk mozzarella over the top.

Bake the pizza

• Give the peel a little shake against your hip to loosen the pizza.
• Slide it onto the hot baking steel on the very top rack.
• Bake for about five minutes or until ready.

Slice and serve

• Cut into it and serve right away while crispy.