Lay the tomato slices (there should be about 18 of them) out on a wire rack fitted over a sheet pan, foil, or paper towels. Combine the salt, black pepper, 1 teaspoon of the oregano, 1 teaspoon of the basil, and the thyme in a small bowl. Sprinkle half of the mixture onto 1 side of the tomatoes, then flip and season the verso with the remaining mixture. Refrigerate, uncovered, for at least 3 hours or overnight.
Crank your oven to 500℉ and place a rack in the middle of the box.
Retrieve the dough round. If you just rolled it, give the pan a jiggle to make sure the dough isn't stuck (If you just dusted the pan it should be fine, but you never know). If you went the aged route, dust the top of the dough thoroughly with fine cornmeal then flip the dough over on the perforated pan.
Brush the dough with the olive oil, including the edges, with a pastry brush. Scatter 1 ounce of the parmesan cheese over the dough, avoiding the outer edge, followed by an even sprinkling of the pepper flake ( I really like the gochugaru). Arrange the tomatoes onto the pizza in a radial pattern, then sprinkle over with the remaining parmesan, mozzarella, oregano, and basil.
Slide into the oven and cook for 10 minutes, or until cheese and crust is golden brown. Remove and slide onto a cutting board for a 3-minute rest before slicing and devouring. (I like a standard pizza cutter but a chef's knife or even kitchen shears will do.)