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Make the dough by mixing the flours, water, yeast, salt, and sugar, then let it rest and knead it.
Ferment the dough in the fridge for 2-3 days.
Make the sauce by blending the tomatoes with salt, oregano, and optional sugar.
Preheat the oven with a baking steel on the second highest rack to 550°F for at least 1 hour.
Shape the dough into a 16-inch round, top with sauce, pecorino, and mozzarella cheese.
Bake the pizza on the hot baking steel for 4-5 minutes, rotating halfway.
Let the pizza cool for 15-20 minutes, then reheat a slice in the oven with the broiler on for 60-90 seconds.