Dissolve the sugar and yeast into the warm water. Set aside
for 10-12 minutes. Combine the flour and salt into a large
mixing bowl. Add the water and yeast mixture with the extra
virgin olive oil. Once a dough has formed, turn the dough
onto a floured work surface and knead for approximately 5
minutes. Shape into a ball.
Lightly oil a mixing bowl and place the dough inside. Cover
with a damp cloth and set aside in a warm, draft free
location and let rise for 40 minutes (note- the dough should
double in size/ volume).
Remove the dough from the bowl and place the dough onto an
oiled baking tray. Pat the dough down and spread the dough
to the corners of the pan. Brush the dough with more olive
oil and place the halved cherry tomatoes on top of the dough.
Sprinkle the tomatoes with shaved cheese, sea salt, pepper
and more olive oil. Bake the dough in a pre-heated
400-degree wood-fired oven for 15-20 minutes or until the
golden brown. Remove from heat and allow to cool.