In the bowl of the mixer or a large bowl, add the warm water, sugar and yeast and mix. Let the yeast rise for about 5 to 10 minutes. You will see that the mixture is bubbly after about 5 minutes.

To this add the salt and the olive oil and then with the mixer running, slowly add the flour, one cup at a time.

Increase the speed and let the mixer knead the dough until it is smooth and elastic. It takes about 8 to 10 minutes for me.

Place the dough in a greased bowl and cover well. Let it rise in a warm, draft free place for about an hour to hour and a half until it has doubled in volume.

Once the dough has risen, place it on a floured surface and gently punch it down.

Roll the dough out to a rectangle, roughly about 12 inches x 16 inches.

Grease a loaf pan well with oil and keep it ready.

Evenly spread the pizza sauce all over the rectangle. Sprinkle with oregano all over the sauce and then sprinkle the cheeses evenly as well.

Now roll the dough as tight as possible in a jelly style roll. Pinch the edges and the seam well, so they don’t open up when rising.

Fold the log in half (like a U) and then twist the sides over each other (like a braid).

Place this carefully in the greased loaf pan and let it rise again for about 30 to 45 minutes or until doubled.

Towards the end of the rising period, preheat the oven to 350 F.

Brush the risen dough with olive oil and then bake for 30 to 40 minutes or until the bread is golden brown and sounds hollow when tapped.

Let it cool in the pan for about 10 minutes and then carefully remove it from the pan and cool it completely on a rack before slicing.