Combine the salt and the water in a large mixing bowl. Then, add 50 grams of flour and stir. Next, stir in the yeast until it dissolves. Gradually add the rest of the 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 to between 425°C to 490°C. When the oven is hot, stretch your first dough ball out to form a 12-inch pizza base. 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.