Tray-baked pizza

Pizza is always popular. Top as preferred, for supper or small aperitif bites.
INGREDIENTS
500 g '00' flour
25 g fresh baker's yeast
1 pinch salt
1 teaspoon sugar
150 ml milk
150 ml water
10 g extra virgin olive oil
SAUCE
1 tin peeled tomatoes
2 cow's milk mozzarellas
Sun-dried tomatoes and pitted olives
Extra virgin olive oil
Salt
Pepper
Oregano
I warm milk and water and dissolve yeast. Halving yeast needs longer rising, 4 hours instead of 2.
I add sugar.
I mix and add to flour in mixer.
I add oil.
I start hook and add salt away from yeast.
I knead about ten minutes until developed, then work by hand until smooth.
I cover in a bowl with film or damp cloth and rise for 2 hours until doubled.
Meanwhile, I make tomato sauce.
I add oil, salt, pepper and oregano to crushed peeled tomatoes.
I slice mozzarella.
I dry on kitchen paper to remove whey.
I take risen dough.
I turn into an oiled tray and oil hands.
I flatten and stretch without kneading.
I cover the tray base.
I add tomato sauce and oil.
I bake at 180°C for 30 minutes, chopping dried tomatoes and mixing with olives meanwhile.
After 30 minutes, I add mozzarella, dried tomatoes and olives.
I bake another 10 minutes.