To make the dough, start by proofing the yeast. Mix yeast, warm water, and honey (or sugar) together. Let sit for about 5 minutes until you see bubbles forming, indicating the yeast is active.

Add the yeast-water mixture and 2 tbsp olive oil to the flour. Mix with a spatula or wooden spoon until combined, ensuring no dry clumps remain.

Blend tomatoes, garlic cloves, olive oil and a pinch of salt until smooth.

Heat 1 tbsp olive oil in a pan over medium heat. Add the blended tomato sauce and simmer, stirring occasionally, until the sauce reduces by half (30-40 minutes). The final sauce should be thick, almost like a loose tomato paste, with a brick-red color. You'll know it's ready when you can see the bottom of the pan when dragging a spoon through.

Taste and adjust seasoning. Remove from heat and set aside to cool.

Let the dough rise for 20 minutes, then press your fingertips all over the surface to create dimples.

Mix water and salt to create the brine. Drizzle the brine over the dough and let it rise for another 20 minutes.

Once the dough is bubbly, gently spread half of the tomato sauce over the top, reserving the other half for the final topping.

Bake the tomato pie for 20 minutes or until the edges are golden brown and the top begins to caramelize. Look for dark blistered spots and a very dark red tomato sauce.

Remove the tomato pie from the oven and let it cool for a few minutes. Transfer the pie to a cooling rack.

Top with the remaining tomato sauce, a drizzle of olive oil, dried oregano, and plenty of grated Pecorino or Parmesan. Serve warm or at room temperature. Enjoy!