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In a large bowl, combine water, sugar, and yeast. Stir, then let it rest for 5 minutes.
In a small bowl combine olive oil, Italian seasoning, garlic, and salt.
Pour half of the oil mixture into the yeast mixture. Set the remaining oil mixture aside.
Add flour to the oil and yeast mixture. Stir to combine.
Add dough to a greased bowl and cover. Let the dough rest for 1 hour, or until the dough has doubled in size.
When ready, preheat the oven to 450°F.
Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the skillet.
Add half the dough to the skillet and work the dough to the edges. Use your fingers to create dimples in the dough.
Top the dough with 1 cup of shredded mozzarella cheese.
Put the rest of the dough onto a sheet of parchment paper. Use your hands to form the dough into a 12-inch circle. Invert the parchment paper over the cheese and carefully peel back the paper, leaving the top layer of dough in the skillet.
In a small bowl mix together butter, parmesan, garlic, parsley, and salt.
Use your fingers to gently dimple the top of the dough. Brush the garlic butter over the top of the dough.
Top with the remaining mozzarella cheese and the cheddar cheese.
Bake for 23-25 minutes, or until golden brown and the cheese is bubbling.
Serve hot with marinara sauce for dipping.