In a large bowl, mix the flour, warm water, yeast, and salt with a spatula. Cover and let rise for about 2 hours, or until nearly doubled in size.

Pour about 8 tablespoons of olive oil into two 10-inch (25 cm) round pans, and divide the risen dough between them, shaping into two rounds.

Top each round first with a few tablespoons of pureed tomatoes (blend 3 or 4 tomatoes beforehand). Then add pieces of tomato, salt, and oregano. Finally, pour over each round half of a glass of a mixture made by whisking together two parts water and one part extra virgin olive oil.

Preheat the oven to 480°F (250°C) with convection. Bake the first round on the bottom rack for 10 minutes, then move to the middle rack and bake for another 15 minutes. Repeat with the second round.