Cracker-Thin Pizza with Super-Garlicky Tomato Sauce

Place dough on a lightly floured wood surface; lightly coat with cooking spray, and cover with plastic wrap, making sure no air is getting in. Let stand for 2 hours. You want the dough to be at room temperature when you stretch it; it will likely start to bubble a bit. It should feel a bit loose and flabby. While dough stands, make sauce. Heat oil in a medium nonstick skillet over medium-low heat. Add garlic; cook 30 seconds or until garlic softens but doesn't brown. Add marinara; simmer until slightly thickened (about 6 minutes). Cool to room temperature. Place a 15-inch pizza stone or heavy pizza pan in oven. Preheat oven to 500 ° (leave the pan in the oven as it preheats). Place dough on a work surface dusted with flour. (Keep a bit of extra flour on hand.) Dough will be about 8 inches across. With a pizza cutter, cut an inner circle of dough by cutting away an outer ring of dough that's about 2 1/2 inches wide. This will leave a round of dough that weighs about 8 ounces. Reserve cut-away dough for another use.