• If you are using a pre-made dough ball from the refrigerator, give it at least 30 minutes to come to room temperature.

Prepare Your Toppings

• Prepare your tomato sauce by adding a pinch of salt, crushing, and straining.
• Preheat your pizza oven to ideally about 900°F.
  
• If you are going to roast the garlic, wrap the whole cloves or bulb in tin foil and put in the oven for the first 15 minutes while it warms up.
  
• Remove the garlic from the oven. It will cool fast, then peel and slice it.
  
• Raw or roasted, slice your garlic cloves thinly. Place the slices in a little bit of olive oil, which will help prevent them from burning in the oven.

Stretch the Dough

• Put 2 tablespoons of flour on your work surface
• Begin stretching your pizza dough on your work surface. With 8 ounces of pizza dough, you should be able to make an 11" to 12" pizza, depending on the dough. True Neapolitan pizza will leave about a half inch outer ring slightly taller than the center.
  
• Put 1 tablespoon of flour on your pizza peel (so the dough will not stick when launched into the oven).
  
• Check your pizza oven temperature. Add more wood if necessary. Do not proceed to the next step if your oven is not ready.
  
• Transfer your dough to the pizza peel.
  

Top The Pizza

• You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel.
• Apply the tomato sauce to the center of the pizza. Use a spoon to spread the sauce out from the center in a spiral pattern but keeping the sauce off of the outer ring.
  
• Spread the sliced garlic across the top of the pizza.
• If you are using dried oregano, sprinkle it over the pizza sauce. If you are using fresh oregano, add it after the pizza is cooked.
• Distribute the fresh garlic evenly over the pizza in a circular motion.
• Drizzle the olive oil over the pizza in a spiral motion from the center outward.
  

Cooking Your Pizza Marinara

• Check the pizza oven temperature again. If you have an infrared thermometer, check for the hottest part of the pizza stone.
  
• Launch the pizza into the oven on the hottest part of the stone without being in the flames.
• Before rotating the pizza, make sure that Rotate the pizza one quarter turn every 45 seconds. Generally, the pizza will be done in 6 minutes or less. So watch it closely!
  
• Remove the pizza from the oven and let it rest for about 3 minutes.
  
• If you are using fresh oregano, add it now.
• Cut and serve immediately.