1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
3 cups all-purpose flour
2 cups bread flour
1 tablespoon kosher salt, plus more or sprinkling on the top
3/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary, chopped
1/4 to 1/2 cup freshly grated Parmigiano-Reggiano cheese
freshly cracked black pepper
In a small glass bowl, dissolve the sugar into the warm water. Sprinkle the yeast on top and give it a light stir with a wooden spoon. Set aside an allow to rest, in a warm place, until the yeast is bubbling an foamy. Give it at least 15 minutes.
In the bowl of an electric mixer fitted with the dough hook, combine the all-purpose and bread flours, the tablespoon of salt, 1/2 cup of the extra-virgin olive oil, and the frothy yeast mixture. Mix on low speed until the ingredients come together. Once the dough has formed a slightly sticky ball and has come off the sides of the bowl, raise the speed to medium-high and knead for about 7 to 10 minutes until it becomes smooth and soft. If the dough is dry looking sprinkle a bit of water (a little at a time) or if the dough is too sticky, sprinkle a bit of flour (a little at a time) until it is smooth and soft.
Transfer the dough to a lightly floured work surface, and knead by hand one to two times. Coat the inside of the same bowl you used for kneading, with a bit of the remaining oil. Put the dough back into the greased bowl, turning it over to coat both sides. Lightly cover the bowl with plastic wrap and cover with a damp towel. Place in a warm place and allow to rest until it is doubled in size, about an hour.
After an hour, prepare a jelly roll pan, by lining it with a piece of parchment paper. Drizzle a bit of the remaining oil and spread it out evenly. Place the dough in the baking pan and spread it out with your hands. Stretch the dough to fit the pan. Once the dough is fitted to the pan, use your fingers to poke holes throughout the dough.