| 1 | To make the dough, put the yeast in a cup with 2 t. of the warm water, and a pinch of surgar. |
| 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. |
| 8 | (meanwhile, make the tomato sauce). |
| 9 | When the dough has risen sufficiently, knock it back (punch it down), and turn out on to a floured board. |
| 10 | Knead again briefly for about 2 to 3 minutes, and divide it into 2 pieces. |
| 11 | Roll each piece out fairly thinly. |
| 12 | Pick up each one and pull it gently between the hands to make a large thin round, roughly 10 inches across. |
| 13 | Lay the 2 circles of dough on oiled backing sheets and cover each one with 2/3 cup of thick tomato sauce, spreading it evenly almost up to the edge. |
| 14 | Sprinkle over each one ?teaspoon of dried oregano and ?teaspoon of dried thyme or, better still, wild thyme. |
| 15 | Grate the mozza coarsley and scatter half over each pizza. |
| 16 | Sprinkle the grated parm cheese on top and pour a thin trickle of olive oil, about 1 tbsp, over each. |
| 17 | Bake them for about 12 minutes in a hot oven ~ 425°Farenheit or until the edges of the dough are browned and the centre lightly colored. |
