• 3 c. flour, divided
• 1 pkg. (1/4 oz.) or 1 scant tbsp. active dry yeast
• 1 tbsp. sugar
• 1 1/4 c. warm water (120 to 130 degrees)
• 1/3 c. shredded sharp Cheddar cheese
• 2 tbsp. freshly grated Parmesan cheese
• 2 tbsp. butter, at room temperature
• 1 tsp. salt
• 1/2 tsp. hot sauce
• 1/4 tsp. cayenne or black pepper
• Cooking spray
• Olive or vegetable oil
In a small bowl, combine 1 cup flour, yeast, sugar and warm water. Stir until blended and set aside until mixture has begun to bubble and rise, about 10 minutes.
In a food processor, combine remaining flour, Cheddar and Parmesan cheese, butter, salt, hot sauce and pepper; pulse just until well blended. Add yeast mixture and process until the dough comes together in a ball and spins around the bowl 25 times; dough will be in a smooth ball. (If mixing by hand, or kneading by hand, knead until the dough is smooth and not sticky. Be careful not to add more than a tablespoon or 2 of extra flour as you knead.)
If the dough seems very firm, add water 1 tablespoon at a time to make a soft and smooth dough. If the dough is too sticky, add more flour 1 tablespoon at a time.
Coat a work surface or countertop with cooking spray and turn dough out onto it. Cover with an inverted bowl and let rise for 15 minutes.