- Put the yeast in a cup with 2 tsp of the warm water, and a pinch of sugar.
- Leave in a warm place for 10 minutes until frothy.
- Sift the flour with the salt into a large bowl.
- Make a depression in the centre of the flour and pour in the yeast liquid, the remaining lukewarm water, and the olive oil.
- 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.
- Put the dough back in a clean bowl, lightly oiled, and cover it with cling film (saran wrap).
- Stand the bowl in a warm place for 1 – 2 hours until the dough has roughly doubled in volume. Meanwhile, make the tomato sauce).
- When the dough has risen sufficiently, knock it back (punch it down), and turn out on to a floured board.
- Knead again briefly for about 2 to 3 minutes, and divide it into 2 pieces.
- Roll each piece out fairly thinly.
- Pick up each one and pull it gently between the hands to make a large thin round, roughly 10 inches across.
- 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.
- Sprinkle over each one ½ teaspoon of dried oregano and ¼ teaspoon of dried thyme or, better still, wild thyme.
- Grate the mozzarella coarsely and scatter half over each pizza.
- Sprinkle the grated Parmesan cheese on top and pour a thin trickle of olive oil, about 1 tbsp, over each.
- 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.