Make the tomato sauce: In a bowl, combine the tomatoes, garlic, salt, and oil and mix thoroughly. You’re done. That’s your tomato sauce. Let the tomato sauce sit in the refrigerator to let the flavors meld for at least a few hours and up to 1 week.
Make the pizza Preheat the oven to 500°F (260°C) or 550°F (285°C). Adjust the oven rack to the middle position. Slick a rimmed baking sheet or a large cast-iron skillet or a 9-by-13-inch baking dish with 2 tablespoons oil. If desired, line it with a sheet of parchment paper. ☞ TESTER TIP: Using parchment paper means there’s no soaking and scrubbing molten cheese and burnt-on tomato sauce from your skillet or pan after dinner. Simply crumple and toss the parchment and you’re done. Carefully stretch your dough to fit your sheet, skillet, or dish. Spread the tomato sauce over the dough and top with both mozzarellas. Arrange the pepperoni on top. Bake until the crust turns golden brown and the cheese melts, 11 to 12 minutes. Finish with a drizzle of olive oil, the oregano, and the grated hard cheese. Transfer to a cutting board.