Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 250 ?é??C. Peel and chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
In a small pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes and Italian seasoning (dried basil), season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat, add the Quark Cheese, and season with salt and pepper to taste.
Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest 5 minutes.) Carefully transfer to the sheet pan, rub into the pan to coat the bottom in oil.
Spread enough of the sauce onto the dough to coat. Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese; season with salt and pepper. It?óÔé¼Ôäós recommended to bake 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
Slice pizza and serve. Transfer the baked pizza to a cutting board and cut into equal-sized pieces. Serve the sliced pizza. Garnish the pizza with the remaining grated Grana Padano cheese.