For the Dough:

• Warm Water: 1 ½ cups (105-115°F or 40-46°C) – Crucial for activating the yeast.
• Granulated Sugar: 2 tablespoons – Feeds the yeast and adds a subtle sweetness.
• Instant Yeast (or Active Dry Yeast): 1 packet (2 ¼ teaspoons or 7g) – If using active dry, you’ll need to bloom it first (see instructions).
• Bread Flour: 4 to 4 ½ cups, plus more for dusting – Bread flour has higher protein content, giving the bread its characteristic chewiness. All-purpose can be used in a pinch, but the texture will be slightly different.
• Salt: 1 ½ teaspoons – Enhances flavor and controls yeast activity.
• Olive Oil: 3 tablespoons, plus more for greasing the bowl – Adds flavor and softness to the crumb.

For the Herb & Cheese Topping:

• Dried Italian Herb Blend: 2 tablespoons – Or a mix of dried oregano, basil, parsley, marjoram, and a pinch of thyme.
• Grated Parmesan Cheese: ½ cup, freshly grated if possible – For that sharp, nutty, savory crust.
• Shredded Monterey Jack or Mild Cheddar Cheese: 1 cup – For a beautiful melt and cheesy pull. You can also use a blend.
• Optional for extra flavor inside: ½ cup of shredded cheese mixed into the dough during the last stages of kneading.