For the dough first dissolve yeast in milk, as a pre-heat it to about 40 degrees. Add 1/2 cup flour and sugar. Stir well to obtain a thick paste. Leave to rise for about 15 minutes. Add the prepared mixture to other products - flour, water, olive oil and begin to knead. The dough should become elastic and soft. Let dough rise for about 1-2 hours (double size double). During this time, prepare the tomato paste by mixing the tomato puree in a pan with oregano, thyme, olive oil, a pinch of sugar and salt. Allow the mixture to boil until reduced by half. Roll out the dough thinly and using a circular cut out the foundations for Pizzetti. Apply one half of Pizzetti finished with tomato paste and sprinkle with grated cheese. Top add finely chopped sirloin. Season with oregano and thyme. The other half of Pizzetti brush with pesto and sprinkle with grated cheese. Pizzetti Bake on baking paper to 240C degrees for about 7-8 minutes.