In a large mixing bowl or in the bowl of your stand mixer pour in the luke warm water along with the dried yeast and the sugar and give it a gentle whisk then leave it for 5 minutes to foam up a little.
Once the 5 minutes are up, add in the olive oil, salt and flour.
If you are using a stand mixer then use the dough hook for 5-7 minutes until the dough is soft and stretchy. If you are doing it by hand, then bring everything together in the bowl then turn the dough out onto a lightly floured surface and knead by had for 8-10 minutes. Again until it is soft and stretchy.
Very lightly grease your large bowl and place the dough in it. Cover it with a clean damp tea-towel or clingfilm (plastic wrap) and leave it to rest for about 60-90 minutes in a draft free warm environment. You are looking for it to double in size.
If you are using a pizza stone, like the Hans Grill one, then you will need to pop it into your oven to warm up before you wish to use it. Follow the manufactures instructions on how to use yours correctly. If using the Hans Grill pizza stone in the oven, you need to pop it in the bottom third of a cold oven, turn the heat up full and allow the stone to warm up for about an hour. Which was perfect for warming my kitchen so my dough could rise perfectly.
When your dough has doubled in size, place it on a very lightly floured work surface and knock it back to release any air bubbles. Then cut the dough in half. I wrapped one half in clingfilm (plastic wrap) and froze it, but by all means make both pizzas.
Reduce the heat of your oven down to 220C/425F/Gas mark 7 or heat your oven up if you are just baking it on a normal baking sheet.
Shape the dough into a 12 inch/30-cm round, and sprinkle your pizza paddle or pizza dish with a little flour or medium ground Polenta (cornmeal). Place your shaped pizza dough onto the paddle/dish and place to one side.
Melt the butter in a small dish in the microwave for 30 seconds. Stir in the crushed garlic and mixed herbs. Brush it onto your pizza base. Making sure to leave an inch/few cm's around the edges for a crust.
Mix the grated cheeses and sprinkle them all over your pizza base again leaving that inch/few cm's for the crust.
Pop your garlic cheesy bread on your pizza stone if using one and bake for 10 minutes. Because of the hot stone you should have a lovely golden crispy pizza, if you have a slow oven then give it another minute or two.
If you are not using a pizza stone then bake in the center of your oven for 12-15 minutes. Again give it a few extra minutes if you have a slow oven.
Slice the cheesy garlic bread into 8 slices and serve. Any uneaten slices can be kept in the fridge covered for a few days and reheated. It can also be frozen up to 3 months