Pizza marinara is classic Neapolitan pizza. There’s no cheese, so it’s all about the tomatoes, garnished simply with garlic and oregano. Buon appetito!
Prepare the toppings: Thinly slice the garlic clove. Chop the oregano leaves.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Top with thinly sliced garlic.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Remove from the oven. Garnish with a drizzle of olive oil, a few pinches of kosher salt, and the fresh oreagno. Slice into pieces and serve immediately.