Pizza with Dried Herbs

Toppings

 * 1¼ cups thick tomato sauce
 * 1 tsp dried oregano
 * ½ tsp dried thyme
 * 7 oz mozzarella cheese
 * 2 tbsp Parmesan cheese, freshly grated
 * 2 tbsp olive oil

Dough

 * ½ pack active dry yeast
 * ⅔ cup warm water
 * 1 pinch sugar
 * 2 cup all-purpose flour
 * ½ tsp salt
 * 1 tbsp olive oil

Dough

 * 1) Put the yeast in a cup with 2 tsp of the warm water, and a pinch of sugar.
 * 2) Leave in a warm place for 10 minutes until frothy.
 * 3) Sift the flour with the salt into a large bowl.
 * 4) Make a depression in the centre of the flour and pour in the yeast liquid, the remaining lukewarm water, and the olive oil.
 * 5) Beat with a wooden spoon until it all clings together, adding a drop more water if required, then turn out on to a floured surface and knead for 5 minutes.
 * 6) Put the dough back in a clean bowl, lightly oiled, and cover it with cling film (saran wrap).
 * 7) Stand the bowl in a warm place for 1 – 2 hours until the dough has roughly doubled in volume. Meanwhile, make the tomato sauce).
 * 8) When the dough has risen sufficiently, knock it back (punch it down), and turn out on to a floured board.
 * 9) Knead again briefly for about 2 to 3 minutes, and divide it into 2 pieces.
 * 10) Roll each piece out fairly thinly.
 * 11) Pick up each one and pull it gently between the hands to make a large thin round, roughly 10 inches across.

Pizza

 * 1) Lay the 2 circles of dough on oiled backing sheets and cover each one with ⅔ cup of thick tomato sauce, spreading it evenly almost up to the edge.
 * 2) Sprinkle over each one ½ teaspoon of dried oregano and ¼ teaspoon of dried thyme or, better still, wild thyme.
 * 3) Grate the mozzarella coarsely and scatter half over each pizza.
 * 4) Sprinkle the grated Parmesan cheese on top and pour a thin trickle of olive oil, about 1 tbsp, over each.
 * 5) Bake them for about 12 minutes in a hot oven ~ 425°F or until the edges of the dough are browned and the centre lightly colored.