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In a bowl, combine warm water, sugar, and yeast. Let it sit 5-10 minutes until foamy.
In a large mixing bowl, combine flour and salt.
Add yeast mixture and olive oil to the flour and mix until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 450°F (230°C).
Divide dough into 2 portions and roll each into an oval shape.
Place cheese in the center of each oval, leaving about 1-inch border. Fold edges inward to form a boat shape, pinching the ends.
Brush the dough edges with beaten egg.
Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
Optional: Crack an egg into the center during the last 3 minutes of baking for the traditional style.
Serving and Storage Tips:
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