Take the dough out of the fridge 2 hours prior to using. Do not uncover the bowl. Oil the bottom of a 12 by 16 sheet pan (or standard half sheet pan).

Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. Place plastic over the pan and let the dough warm up.

After 45 minutes remove the plastic and try to stretch it again to the size of the pan. Cover with plastic and repeat process one more time. Cover the dough one more time and set aside. Preheat oven to 450f and set one rack to the lowest level of the oven and one to the highest.

Hand crush the plum tomatoes and drain the juice. Add a ½ teaspoon of salt and set aside.

Mince the garlic and add to a bowl with a ¼ cup of olive oil.

Remove the plastic from the pan and layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside ¼ to ½ inch uncovered.

Next, add the drained plum tomatoes to the pizza. Take the garlic oil and drizzle 3 tablespoons over the pizza.

Place the pizza onto the lowest rack and cook for 12 minutes rotating the pan 180 degrees after 6 minutes.

After 12 minutes remove the pizza from oven and check the bottom for browning. If the pizza is well-browned, bake on top rack for 6 more minutes.

After 18 minutes of baking remove the pizza and sprinkle with the oregano and Pecorino Romano cheese. Bake for 2 minutes more on top oven rack.