Cheese Tiella di Gaeta | Crispy Italian Stuffed Pie

In a large bowl, mix the lukewarm water with the sugar and dried yeast, then let it sit for 5 minutes until it becomes slightly frothy.

Sift in the all-purpose flour, add the fine salt and the extra virgin olive oil. Knead into a smooth, elastic dough with a shiny surface for about 8-10 minutes by hand or using a mixer.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 60 minutes until doubled in size.