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1. Combine the ingredients in a bowl and mix until a rough dough ball forms. Turn the dough out onto a well floured surface and work it by hand until the dough is smooth to the touch and is not sticky.
2. Let the dough rest on a covered bowl for an hour.
3. Pre-heat the oven to 425 degrees.
4. Split the dough ball into two pieces, one slightly larger than the other. Start with the larger half and roll it out as thin as you can. Drape the dough over your pan so that it hangs slightly over the edges.
5. Place small piles of cheddar cheese curds around the pan. You can also use fresh mozzarella.
6. Roll out the other dough ball so that it is just as thin. Drape it over the pan. Press around each pocket of cheese to seal them as much as possible. Roll the two layers of dough together around the edge to form the crust.
7. With a fork, poke holes in the crust to allow steam to escape.
8. Brush the crust with olive oil and sprinkle lightly with coarse kosher salt.
9. Bake for 10 to 15 minutes until desired doneness is reached.
