Preheat the oven to 425 degrees. Lightly grease an 11 x 17-inch baking pan and sprinkle with cornmeal. Dissolve the yeast and sugar in the warm water. Place in a mixer bowl or food processor. Add the olive oil, salt, and enough of the flour, 1/2 cup at a time, to make a soft dough. Process 1 minute in food processor or knead 10 minutes by hand, until the dough is elastic and smooth as a baby's bottom. Shape into a ball. Place in a greased bag, turn to coat, and let rise until double in volume, about 1 hour. (The dough can be refrigerated for several hours at this point.) When ready to use, roll out the dough in a rectangle and fit it into the baking pan. Arrange the tomato wedges over the pizza dough. Break the cheese into 1-inch chunks and scatter among the tomato wedges. Sprinkle with the garlic. Drizzle 1/2 cup of the tomato juice over the filling and sprinkle with oregano, thyme, and pepper. Drizzle with the olive oil. Bake until the crust is slightly brown on the bottom, 12 to 15 minutes.~