Combine the salt and the water in a large mixing bowl. Then, stir in the yeast until it dissolves. Gradually add flour, working and mixing until you have a shaggy dough.

Remove the dough from the mixing bowl and place it onto a clean work surface. Knead until smooth, about 8 to 10 minutes.

Let the dough rest for 4 hours, or until it has doubled in size. Then, cut the dough into three 250-gram balls, and let them rise in a proofing box overnight.

To prepare the toppings, put San Marzano tomatoes in a mixing bowl and crush by hand. Add a pinch of sea salt to the tomatoes. Slice your garlic as thinly as possible and set aside.

Preheat your Ooni oven for 15 to 20 minutes, aiming for 800°F to 900°F (425°C to 490°C), on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. When the oven is hot, stretch your first dough ball out on a lightly floured surface to form a 12-inch pizza base. Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. Top the base evenly with the sauce, garlic and dried oregano. Finally, add a drizzle of olive oil before launching the pizza into the oven with your Ooni pizza peel.

Bake for 60-90 seconds, rotating regularly for an even crust. Take the pizza out of the oven, drizzle with additional olive oil, slice and enjoy.