Prosciutto and Mushroom Pizza

Dough

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast
  of 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