1Place the flour, parmesan, sugar, salt and butter in a food processor bowl and pulse until the mixture resembles coarse crumbs.
2Add the water and pulse until fine crumbs form. Overworking the dough can cause it to shrink during cooking and become tough.
3Shape the dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 1 hour to allow the gluten to relax. This makes it less likely to shrink during cooking and creates a more tender crust.
4If using large tomatoes, cut them in half and then into ¼-inch slices. If using cherry tomatoes, cut them in half.
5Add the garlic and sprinkle with the salt and sugar. Gently toss to coat. Cover and stand for 1 hour to draw out the excess liquid. This allows the crust to crisp during cooking.
6Drain the tomatoes and add the thyme.
7Grease and line the pizza pan with parchment paper. Roll the dough on a lightly floured countertop into a 12-inch circle and place it on the pan.
8Spread the dough with the goat cheese, leaving a 1-inch border. Top with the tomato mixture.
9Bring the edge of the dough up and over to partially cover the tomatoes, overlapping and crimping to seal. Refrigerate for 15 minutes to firm up the dough.
10Insert the wire rack into position 5. Set the oven to Bake, Convection, 350°F, for 40 minutes and press Start to preheat.
11Once preheated, place the pan in the oven and cook for 40 minutes.
12The base should be brown and crisp. If not, cook it a little longer.
13Transfer to a wire rack and cool for 30 minutes.