*Chef’s Note: Use tomatoes imported from San Marzano in Naples not “San Marzano” tomatoes.
Place pizza stone on top rack in oven and preheat to 500 degrees.
Form dough ball into pizza using traditional “slap” method. To do this, make 2 fists and place dough on top. Using knuckles, gently pull dough outward from center until desired consistency is reached. Be sure to leave an outer edge for crust.
Run tomatoes through food mill, then season to taste. Ladle tomatoes onto dough, spreading evenly over surface and making sure to leave a pronounced crust. Add enoughfior di latte to cover pizza when melted, but take care not to add too much or pizza will become soggy. Scatter 'nduja and chilies as desired and sprinkle lightly with oregano. Transfer to oven and bake for 7–10 minutes, or until crust is browned on bottom and cheese is melted.