To make the pizza base, dissolve yeast in 250 ml of lukewarm water in a medium bowl. Set aside in a warm place for 5 minutes or until mixture froths.
Combine sugar and flour in a large mixing bowl before creating a well in the middle.
Add the olive oil to the yeast mixture and slowly pour in to the flour well using your fingertips to bring it together. When roughly combined, tip the dough out on to a floured countertop and knead until soft and no longer sticky.
Add small amounts of flour to the dough if needed. Kneading will take around 10 minutes. Make dough in to a ball and place in a lightly greased bowl and cover with cling film.
Set in a warm space for around 1 hour or until the dough doubles in size.
Punch down dough and cut into 6 equal pieces.
Roll into balls and place on a lightly floured tray. Cover with a clean tea towel for 30 minutes or until slightly risen and smooth.
Place a sheet of baking paper on the counter and press each ball down with the palm of your hand, spreading out until around 1/4 inch thick.
Heat a griddle or frying pan on medium heat.
Working one at a time, brush one side of the dough round with oil and place on griddle, oiled side-down.
An easy way is to flip the dough round on to the pan using the baking paper and pealing the paper away. Cook for 2 minutes or until golden. Brush the top with oil and flip over.
Sprinkle liberally with za'atar and cook for a further 2 minutes or until golden and cooked through. Keep warm.
Repeat with remaining rounds, zaatar and extra oil.
To make the za'atar spice, place lightly toasted sesame seeds and fresh thyme leaves (not stems) in a food processor and pulse a few times to combine.
Place all ingredients in a small mixing bowl and stir well to combine. Keep zataar spice mix covered in a cool dry place for up to one week