In a mixing bowl of a stand mixer, combine flour and yeast. Stir water into the sponge. Use a dough hook at medium-low speed, slowly add sponge mixture into the flour, then mix everything until the dough starts to form and no dry ingredient remains in the bottom of the bowl.
Use a spatula to scrape down the sides of the bowl if necessary. There will be some wet flour stick to the sides, it is fine. Approximately 2 minutes.
Cover the mixing bowl with plastic wrap or kitchen towel and let the dough rest for 15-20 minutes, the dough should expand after resting.
Add salt to the dough and continue kneading on medium-low speed until the dough is smooth and pulls away from the side. Approximately 3 minutes.
Add half the amount of cheese and continue kneading for 3 more minutes.
Transfer the dough to a lightly grease large mixing bowl, cover it tightly with plastic wrap and let it rest for 30 minutes.
The dough will expand almost by half after this resting period.