Pizza With Dried Herbs

Dough:
1 teaspoon dried yeast
150 ml/3/4 pint lukewarm water
pinch of sugar
225 g/8 oz plain wholemeal flour
1/2 teaspoon salt
Topping:
300 ml/1/2 pint thick tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme
75-100 g/3-4 oz Mozzarella cheese, coarsely grated
1 tablespoon freshly grated Parmesan cheese

To make the dough, put the yeast in a cup with 2 tablespoons of the warm water and a pinch of sugar. Leave in a warm place for 10 minutes until the liquid is frothy.

Sift the flour with the salt into a large bowl. Stir in the bran remaining in the sieve. Make a depression in the centre of the flour and pour in the yeast liquid and the remaining warm water. Beat with a wooden spoon until it all clings together, adding more water if required, then turn Out On to a floured surface and knead for 5 minutes.

Put the dough back into a clean howl, lightly oiled, and cover it with cling film. Stand the bowl in a warns place for 1 to 11/2 hours until the dough has roughly doubled in volume. When the dough has risen sufficiently, knock it back and turn out on to a floured board. Knead again briefly for 2 to 3 minutes and divide into two.

Preheat the oven to hot (220 °C/425 °F, Gas Mark 7).

Roll each piece of dough out fairly thinly. Pick up each one and pull it gently between the hands to make a large thin round, roughly 25 cm/10 inches across. Lay the 2 circles of dough on oiled baking sheets and cover each one with 150 ml/3/4 pint of the thick tomato sauce, spreading it evenly almost up to the edge. Sprinkle over each one 1/2 teaspoon dried oregano and 3/4 teaspoon dried thyme. Scatter half the Mozzarella over each pizza and sprinkle the grated Parmesan on top. Bake for about 12 minutes in the oven or until the edges are browned and the