Neapolitan Pizza from How to Bake by Nick Malgieri

Ingredients

• 4 tablespoons finely grated Parmesan or Pecorino Romano
• 3 cups unbleached bread or all-purpose flour
• 2 cups chopped, well-drained canned tomatoes
• 4 tablespoons olive oil
• 1 teaspoon dried oregano
• 1¼ cups warm tap water (about 110 degrees)
• 2¼ teaspoons (1 envelope) active dry or instant yeast
• 2 teaspoons salt