In a bowl, combine the flours, curry powder, and freshly ground black pepper. Add the yeast dissolved in a little water, then gradually pour in the warm water. Finally, add the salt dissolved in water and the olive oil.

Place the dough in a bowl, cover, and let rise in the oven with the light on until doubled in size. I let mine rise for about six hours.

Meanwhile, pass the tomatoes through a food mill (or use an immersion blender or mash with a fork if you prefer). Season with oregano, a tablespoon of extra virgin olive oil, salt to taste, and set aside.

Preheat the oven to its highest temperature on the bake setting.

Spread the tomato sauce and the shredded, well-drained mozzarella evenly over the pizza. Bake in the preheated oven for 10 minutes on the lowest rack, then another 10 minutes in the center of the oven.