1: Heat the Gozney Dome to 330°C / 625°F (stone floor temperature). Once oven is up to temperature set to a low flame.

2: While your oven is heating place the tin of tomatoes into a large bowl. You can use your hands or a food mill, just make sure you go through each tomato one at a time, little lumps are good.

3: Next, shape your pizza dough, making sure you have a nice thin rim. Be diligent pushing out the air as you do not want any rise in the middle.

4: Sprinkle half of the Pecorino Romano onto the first pizza base, followed by half of the garlic and half of the mozzarella. Dot the mozzarella where the garlic isn’t then sprinkle over half of the dried oregano.

5: Using a slotted spoon grab the tomatoes, leaving the sauce behind and grabbing the crushed tomato pieces, place a few spoonful’s onto the pizza. Add some flour to a peel and slide the pizza onto it.

6: Transfer to a lightly floured peel and launch the pizza into the oven and bake on a medium flame, rotating the pizza 90 degrees every 15–20 seconds. The pizza should take 60–90 seconds to cook in total.

7: Sprinkle with Maldon salt to finish and repeat with the remaining pizza, serve and enjoy!