Make the dough:

1. Combine the flour, semolina, yeast, salt, olive oil, and water in a bowl. Mix until a ball forms.
2. Turn out onto a semolina-dusted surface and knead until smooth, about 5 minutes.
3. Cover the bowl and let rise for 1 to 1.5 hours until doubled.

Make the sauce:

1. While dough rises, add San Marzano tomatoes to a bowl. Puree with a hand blender until smooth. Stir in a tablespoon of olive oil and a pinch of salt.

Shape and bake:

1. Preheat oven to its highest setting (500 to 550 F). Line a baking sheet with parchment or oil it.
2. Turn the dough out onto a semolina-dusted surface. Cut into 6 equal pieces. Sprinkle semolina on top of each piece and roll each one out with a rolling pin into a long, thin tongue shape.
3. Transfer to the baking sheet. Spread sauce over the top of each piece, covering the edges. Sprinkle with oregano, drizzle with olive oil, and add grated pecorino romano if using.
4. Bake for 10 to 12 minutes until the crust is golden and crispy and the edges are slightly charred. Optionally, sprinkle with more pecorino after cooking.