This recipe will prepare 2 large pizzas or 3 small ones. Prepare the dough first: combine the water and milk in a measuring cup and heat in microwave until the liquids are lukewarm to touch. You can also do this on the stove top. Add in the sugar and yeast and allow yeast to proof for about 5 minutes. Next, add in the oil, egg and salt and whisk together for about 1 to 2 minutes, until the egg is well beaten. Gradually begin adding the flour, mixing with a wooden spoon until soft dough forms.

Knead the soft dough on a well floured work surface for 4 to 5 minutes, until the dough is smooth and elastic. Place the dough into a clean mixing bowl, cover it with a kitchen towel and let the dough rest and proof for 30 minutes.

Preheat the oven to 425F once the dough has proofed. Also prepare a pizza pan or a pizza stone. Once the dough has rested, turn it out onto a lightly floured surface. Divide the dough in half or into thirds, depending on how large you want the pizza to be. Using a floured rolling pin, roll out the dough to desired size, then transfer onto the prepared pan or stone.

In small bowl combine all ingredients for tomato sauce: tomato sauce, garlic and dried herbs. Stir to combine and then spread the prepared sauce evenly over the dough. Top the pizza evenly with slices of cheese, tomato, thyme and basil leaves. Season it lightly with salt and pepper.

If you prefer your pizza dough on the thin side, do not proof the dough again, place the pizza directly into oven. If you like a more thick crusted pizza, let the dough rise for another 30 minutes before baking.

Bake in preheated oven at 425F for 15 to 18 minutes until cheese melts completely. If your tomatoes are very juicy, you can remove excess juice gently with a paper towel. Allow the pizza to cool for a few minutes before enjoying.