Combine water, yeast, sugar, oil and salt in a mix master bowl fitted with a dough hook. Stir until yeast has dissolved. Set aside for 10-15 minutes for yeast to activate. Add 2 1/2 cups flour and mix on low speed until dough is smooth, add a little more flour if needed

Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 1-1 1/2 hours or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead

Turn FUNCTION dial to ROAST setting. Turn TIME dial to 10 minutes. Turn TEMPERATURE dial to 200°C CONVECTION. Press the START button

Place tomatoes on a pizza tray, sprinkle with thyme leaves, sugar, salt and pepper. Drizzle with olive oil. Bake for 8-10 minutes or until tomatoes are just starting to caramelize. Remove and set aside

Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button

Divide dough into two balls. Roll out one piece of pizza dough to form a 26cm disc and place onto pizza tray. Top pizza base with half the tomatoes, mozzarella and pecorino

When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven. Top with remaining tomatoes and basil leaves. Cut into wedges and serve immediately

Repeat with remaining dough and toppings