Cheesy Olive Oil Pizza Dough with Gouda

In a large mixing bowl, combine the lukewarm water, active dry yeast, and salt. Stir gently with a wooden spoon until dissolved, then let rest for about 10 minutes until slightly foamy, indicating the yeast is active.

Add the all-purpose flour to the bowl and mix until a shaggy dough forms. Begin kneading by hand or using a stand mixer fitted with a dough hook.

While kneading, slowly drizzle in the olive oil. Continue kneading for about 7 minutes, until the dough becomes smooth, elastic, and no longer sticky. If needed, dust with a small amount of extra flour.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.

After resting, add the grated Gouda cheese to the dough. Knead gently until the cheese is evenly distributed. The dough is now ready to be shaped, topped, or further proofed according to your pizza recipe.