In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
Slowly add the flour without kneading.
Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust.
Refrigerate in a lidded (not airtight) container and use over the next 12 days.
For the Cheese Bread
Heat the oven to 500 degrees.
Place the cast iron pizza pan or pizza stone (unless you are using a metal pizza pan) in the oven to heat up.
Melt the butter in a small dish.
Add the olive oil and garlic salt and stir to combine.
Roll out the pizza dough on a floured sheet of wax or parchment paper (we actually do the ol' toss method which keeps our dough nice and airy) and brush with the butter, garlic salt mixture.
Top with cheese and slide the dough carefully onto the hot pizza pan and place right back in the oven.
Bake for 5-10 minutes or until hot and bubbly.
I really do think that letting the cold dough rest in the fridge makes it easier to roll out and bubblier in the oven. Make the dough in the morning and let it rest all day and then make your cheesy bread!
Garlic Cheesy Bread
Amount Per Serving (1 g)
Calories 476Calories from Fat 198
% Daily Value*
Saturated Fat 5g31%
Vitamin A 117IU2%
* Percent Daily Values are based on a 2000 calorie diet.