Prosciutto and Mushroom Pizza

Dough

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast
  o bien 20 g fresh yeast crumbled
• 20 g extra virgin olive oil plus extra for greasing
• 400 g strong white bread flour plus extra for flouring
• 1 tsp fine sea salt

Topping

• 400 g tinned chopped tomatoes
• 20 g extra virgin olive oil
• 1 tsp fine sea salt plus 1 pinch
• 1 garlic clove
• 200 g button mushrooms sliced (3 mm)
• 1 sprig fresh thyme leaves only
• 1 pinch ground black pepper
• 200 g mozzarella drained and sliced (4 mm)
• 100 g prosciutto sliced