In a bowl, mix the yeast with warm water and honey (or sugar). Allow it to sit for about 5 minutes until bubbles form.

In a large bowl, combine flour and kosher salt. Add the yeast-water mixture and 2 tablespoons of olive oil, mixing well.

Cover the dough with a cloth and set it aside to rise until it doubles in size, about 5 hours, or refrigerate overnight.

Blend the whole peeled tomatoes, garlic, olive oil, and pinch of salt until smooth.

Heat 1 tablespoon of olive oil in a pan over medium heat, then add the blended tomato sauce. Simmer, stirring occasionally, until the sauce reduces by half, about 30 to 40 minutes.

Taste and adjust seasoning, then remove from heat to cool.

Preheat oven to 500°F (260°C).

Punch down the dough and transfer it to a well-oiled baking tray. Stretch the dough to fill the pan.

Allow the dough to rise again for 20 minutes and create dimples over the surface.

Mix the remaining water with salt and drizzle over the dough. Let it rise for another 20 minutes.

Spread half of the prepared tomato sauce over the dough and bake the pie for 20 minutes.

When finished, allow it to cool for a few minutes before transferring to a cooling rack.

Top with remaining sauce, drizzle olive oil, sprinkle oregano, and add grated cheese. Serve warm or at room temperature.