Preheat the oven to 220°C (430°F).
Slice the tomatoes.
Roll out the pizza dough on a floured surface into 4 discs, 25–30 cm in diameter.
Spread tomato sauce on the dough, top with tomato slices, and sprinkle with grated mozzarella.
Bake for 15 minutes.
Sprinkle with basil and oregano leaves after baking, drizzle with olive oil, and serve.
Dissolve the yeast in water and let it rest for 10 minutes.
Place the flour in a large bowl, make a well, and add olive oil, salt, sugar, and the dissolved yeast.
Knead by hand for about 5 minutes. Add oregano and knead for another 2–3 minutes.
Form a ball, cover with a damp cloth, and let it rest for 1 hour.