Pizza Cosacca with Pecorino | Authentic Neapolitan Cheese Pizza

In a large mixing bowl, combine 250 ml of lukewarm water with the granulated sugar and dried yeast, then let it sit for 5 minutes until a fine foam forms on the surface.

Add the all-purpose flour, fine salt, and 15 ml of extra virgin olive oil. Knead into a smooth, elastic dough by hand for 8-10 minutes, or with a stand mixer on medium speed for 5-6 minutes.

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