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1
In a small bowl, stir the sugar into the lukewarm water.
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2
Stir in the yeast and let stand until foamy, about 5 minutes.
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3
Using a standing mixer, combine the flour, salt and pepper.
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4
Add the yeast mixture, olive oil and 1 c water and mix until the dough comes together.
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5
Turn out the dough onto a work suface and knead, adding more water if necessary until the dough is smooth, about 5 minutes.
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6
Return the dough to the bowl, cover and let stand until doubled in size, 45 min to 1 hour.
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7
Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
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8
Turn the dough out on the work surface and cut into 4 equal pieces.
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9
Cover 3 pieces with plastic wrap.
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10
Sprinkle 1/4 c grated parmesan onto the work surface.
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11
Roll out 1 piece of dough, flipping once or twice, into an 8 x 24 inch rectangle; pat 1 cup shredded parmesan into the top of the dough.
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12
Cut in half lengthwise, then cut crosswise into 2 inch wide strips.
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13
Transfer the strips to the prepared baking sheet, stretching each slightly.
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14
Repeat with another piece of dough.
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15
Bake for 15 minutes, switch and rotate the pans, then bake until the crackers are golden, about 12 minutes more.
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16
Using a spatula, transfer to a rack to cool.
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17
Repeat with the remaining dough and cheese.
