Marinara

The one that is genuinely traditional and still surprises people, because it has no cheese and never did. It predates the margherita by a century and a half and was named for the sailors, or for the ships' provisions that kept, depending on who is telling it. With four ingredients there is nothing to hide behind: bad tomatoes, stale oregano and cheap oil all show up immediately.

The build

1. Sauce in a spiral from the centre, leaving two fingers of rim.
2. Sliced raw garlic, thin, spread out so no slice sits on another.
3. Dried oregano, rubbed between the palms to wake it up.
4. A thread of good olive oil.

After the oven More oil, and fresh basil if you want it, though a purist would not.

The bake

On top

Sauce

Hand crushed San Marzano, salt. Not cooked, not blended, not seasoned further.

Cheese

None whatsoever.

You got it right when The garlic is softened and sweet rather than blackened, and the sauce has thickened but is still bright red.