Please keep in mind that the cheeses do not have to be sliced thickly - that's a matter of taste. Also, the dough may be prepared by hand. However, I use a food processor which is much quicker and produces a light pizza crust.
Place the package of dry yeast along with the sugar in one (1) cup of warm (not hot) water. Let stand about 5 minutes.
Add 2 1/2 cups of the bread flour to the processor bowl along with the salt and oregano.
While the processor is on, slowly pour the yeast mixture down the feeding tube and process for about 1 to 2 minutes until the dough comes away from the sides. It will be quite sticky. Remove the top and check to see if the dough is heavy. If it is heavy replace the top and add a couple tablespoons of water.
Lightly oil a large bowl. Turn the dough over so that the top of the dough is slightly oiled. Cover with a clean cloth and plastic.
Let raise for approximately 1 1/2 to 2 hours.
Meanwhile, using about 1/8 of a cup of "peanut oil", grease a cookie sheet with sides (12"x17").
Place the dough onto the cookie sheet and using your fingers, stretch the dough in place evenly. If it springs back, stretch for a while then let it rest and go back to finish.
Cover dough again with cloth and let raise til more than doubled. This is what makes the crust light and crispy.
Par-bake the crust on 350 degrees for 10 minutes.
Remove the crust from the oven and let cool.
Ready to Bake:
Place the pizza stone on the bottom of the range if gas; if electric, on the bottom grate of the stove.
Preheat oven to 350.
Brush the top of the pizza shell with a little olive oil.
Layer the cheeses. Sprinkle with the Rosemary and black pepper. Drizzle some olive oil.
Using a pizza peel, shuffle the pizza onto the stone and let bake about 8 to 10 minutes until cheeses are melted and bottom is golden brown and crispy.
Remove with a pizza peel to a large wire rack. Let cool a minute or two. Cut into desired pieces.