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Make the sauce. In a small pan on medium-high heat cook the chopped garlic in olive oil stirring occasionally for around 2 minutes or until the garlic starts browning. Add the salt, oregano, and tinned tomatoes. Turn the heat down to medium and keep cooking for 15 minutes stirring occasionally. Add the basil towards the end. Blitz the sauce with a blender and leave to cool down completely.
Make the dough. Combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. Desired dough temperature around 24C (75F). Cover and ferment for 45 minutes. Fold. Ferment for 45 minutes.
Roll the dough out to a rectangular shape. Spread two tablespoons of sauce over the dough leaving an edge at the top. Brush the edge with water to make it sticky. Sprinkle the pepperoni and the cheese evenly over the sauce. Press the fillings in using the palms of your hands.
Roll the dough up. Trim the edges and cut the roll into 6 equal pieces. Place them on a non-stick paper lined baking tray. Press to flatten. Cover and proof for 1 – 1.5 hours.
Bake at 180C (355F) fan on or 200C (390F) fan off for 20 minutes. Leave to cool down slightly. Serve with the remaining sauce and fresh basil.