Combine 1⁄2 cup water, sugar, and yeast in a small bowl. Let it rest for 2 to 3 minutes, or until it becomes frothy.

Combine 1 1⁄2 cups flour and salt in a large mixing bowl. Add remaining water to the yeast mixture. Using your hands or a tand mixer, combine well. Cover with cling wrap and a kitchen towel. Set aside for 10 minutes.

Add remaining flour and olive oil to the mixture. Knead on a floured surface for 5 to 7 minutes, or until the dough is smooth and elastic. Using your hands, coat dough and bowl with a few drops of oil. Cover with cling wrap and a towel. Let the dough proof in a warm place, about 30 minutes.

Preheat oven to 420°F.

Divide dough into 2-inch balls. Using your hands or a dough roller, flatten each ball into a 1⁄4-inch-thick disk and place on a greased baking sheet.

Spread shredded cheese over each disk. Sprinkle tops with nigella seeds. Repeat until all dough pieces are covered.

Bake for 12 to 15 minutes, or until the bottom and edges are golden brown and the cheese is melted.