In a small bowl, combine warm water with active dry yeast. Stir gently and let it sit for 5 to 10 minutes until frothy.

In a large mixing bowl, whisk together all-purpose flour, salt, and Italian herbs.

Pour yeast mixture into the bowl with dry ingredients, adding olive oil, and stir until a shaggy dough forms.

Transfer the dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic.

Flatten the dough and sprinkle shredded mozzarella and grated Parmesan cheese over it, folding the dough over and kneading gently.

Place the dough in a greased bowl, cover, and let it rise for 1 to 2 hours until doubled in size.

Punch down the dough, shape it into a round boule, and place on a parchment-lined baking sheet.

Cover loosely and let it rise for another 30 to 45 minutes until puffy.

Preheat your oven to 425°F (220°C).

Score the top of the risen dough with a knife, then bake for 25 to 30 minutes until golden.

Cool on a wire rack for 20 minutes before slicing and serving.