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Add the flour, yeast and salt to a bowl and whisk to evenly distribute then add the water and combine until no dry spots remain. Allow to sit for 30 mins for the flour to hydrate
Knead for 10 mins or use a stand mixer until your dough forms it will be quite sticky that's ok you just have to move quickly don't let it sit on the work surface.
Add to a bowl and go through a few cycles of lifting up the dough to stretch it and fold back on itself turn the bowl 90 degrees and repeat. Do this 4-5 times over an hour then let it prove until doubled in size mine took 2 hours.
Add the garlic, butter, oil, salt, thyme and bay to a pan a gentle cook over a low heat until the garlic is tender and the butter is slightly nutty brown. Remove the herbs and squash the garlic. Use this to coat the bottom of your baking tray. Then add the chopped parsley and leave to one side until your dough is ready.
Add the dough to the tray and leave to prove again for 30 mins.
Top with a layer of mozzarella cubes then all that buttery goodness more mozzarella I grated some for the edges for a crispy finish I'd recommend this, finish with Parmesan then bake at 200c for 30-35 mins depending on how deep your tray is it may be done sooner this was just my experience