Preheat the oven with a pizza stone* to 550°F or as high as your oven can go.
For the sauce, heat the EVOO, 3 turns of the pan, in a saucepan over medium-low heat. Add the garlic and oregano, and stir for 1-2 minutes. Hand-crush the tomatoes into the pan then add in any juices from the can. Stir in the basil and salt. Partially cover, bring to a bubble, then reduce the heat and simmer for 20 minutes. Let cool to room temperature.