in a jar with the lukewarm water add the yeast
add the sugar
add the dry yeast, stir it and then put it aside to proof
in a big bowl add the wheat flour type 00
add the salt
add the oregano and dry mix it using your dough scraper
once foam has formed, the yeast is ready to add it in the bowl
add the 2 tbsp olive oil
mix everything in using a tablespoon
take the dough scraper and scrape down the sides, flip it over a couple of times and make sure that there are no dry spots
cover the bowl for 30 minutes or until double in size
with a wet hand flip and fold the dough
cover the bowl for 30 minutes or until double in size
add ⅓ of the cheese and spread it on top of the dough
add ⅓ of the sun dried tomatoes and spread it on top of the dough
with a wet hand flip and fold the dough
in a large cast iron skillet add the 125 ml olive oil
flip out the dough into the skillet pan and add a little bit of olive oil on top of the dough
flatten the dough
cover it and let it rest for 40 minutes until the dough is spread out and fills up the pan completely
arrange the toppings evenly on the dough
place the cast iron skillet in a pre heated oven running at 250℃ - 482℉ for 25- 30 minutes
ready to serve