Mix flour, 1 pinch of sugar and 1/2 teaspoon of salt in a mixing bowl. Dissolve yeast in 250 ml lukewarm water. Add the yeast mixture and 3 tablespoons of oil to the flour and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 50 minutes. In the meantime, pour the tomatoes into a sieve, drain them, fill them into a mixing bowl and mash them with a fork. Wash thyme, dab dry, pluck leaves from the stalks and chop finely.
Season tomatoes with salt, pepper and 1 pinch of sugar. Stir in the thyme, up to 1 tablespoon for sprinkling. Rinse the corn briefly and let it drip off. Quarter peppers, remove seeds, wash and cut into pieces. Peel onion and cut into fine rings. Crumble feta cheese. Knead yeast dough on a floured work surface, cut in half and roll out to two pizzas (approx. 26 cm Ø). Place on two baking trays lined with baking paper. Spread crushed tomatoes on top, leaving a rim about 1 cm wide. Cover with paprika, onion rings, corn, feta cheese and olives. Dust with cayenne pepper and sprinkle with 2 tablespoons of oil.
Crumble feta cheese. Knead yeast dough on a floured work surface, cut in half and roll out to two pizzas (approx. 26 cm Ø). Place on two baking trays lined with baking paper. Spread crushed tomatoes on top, leaving a rim about 1 cm wide. Cover with paprika, onion rings, corn, feta cheese and olives. Dust with cayenne pepper and sprinkle with 2 tablespoons of oil. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes one after the other on the lower level. Remove from oven, sprinkle with remaining thyme and serve immediately
Waiting time approx. 25 minutes