Place a pizza stone on the bottom oven rack and preheat the oven as high as it goes, 500˚ to 550˚F, for about 1 hour to heat the stone.

Meanwhile, squish the tomatoes with your hands in a large bowl, leaving some chunks. Stir in the oil, garlic, and salt. (The sauce can be refrigerated for up to 5 days.)

Lightly dust a work surface with flour. Pat the dough down and stretch it into a fat disk. Use your fingers and palms to continue pulling it wider until it’s thin enough to pick up and rotate over your knuckles, gently pulling the dough and letting gravity stretch it to a large thin circle with thicker edges. There should be some areas in the center that are so thin the light shines through. No need to be meticulous about making it perfect; leave some bubbles where the dough will blister in the oven, but be sure to patch any holes.

Place the dough on a lightly floured pizza peel or rimless baking sheet as close to the edge as possible and quickly top the pizza (if it’s left on the peel too long it will become difficult to slide off). Spread the sauce over the pizza, leaving a 1-inch border. Sprinkle 2 cups of the cheese over the sauce. Dot the salami and onions over the cheese. Sprinkle the remaining 1 cup of cheese over the toppings.

Immediately slide the pizza off the peel and onto the hot stone using swift, forward-and-back jerking motions. (This could take some practice if you haven’t done it before. Basically you want to position the pizza directly over the stone where you want it to land and then swiftly jerk the peel out from underneath it.)

Broil the pizza until the crust is crisp on the bottom and brown on the sides, and the cheese is blistered on top, 7 to 12 minutes. Use the peel to rotate the pizza once about halfway through for even cooking. When the pizza is done, the crust should feel crisp when you maneuver it with the peel.