Pizza Marinara

Dough

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 30 g extra virgin olive oil, plus extra for greasing
• 400 g strong white bread flour, plus extra for flouring
• 1 tsp fine sea salt

Topping

• 3 garlic cloves
• 30 g extra virgin olive oil
• 300 g tinned chopped tomatoes
• 2 - 3 sprigs fresh basil, leaves only
• 1 tsp fine sea salt
• 1 tsp dried oregano