Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Tear the mozzarella into small pieces.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and oregano; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Lightly oil 1 sheet pan (or 2 sheet pans for 4 servings). Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan(s). Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the mozzarella pieces and fontina; season with salt and pepper.

Bake the pizza(s), rotating the sheet pan(s) halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Carefully transfer to a cutting board; cut into equal-sized pieces. Garnish with the parmesan. Enjoy!