In a large bowl mix flour and salt together starting off with only 1 cup. More can be added if needed.

In a seperate bowl mix half a pack of instant dry yeast and sugar into 100 degree milk stir and set aside for 5 mins or until yeast starts to bloom. It should look foamy like the head of a beer.

Add 1 tbsp of oil into liquid and starting off with only 1 cup of flour add in liquid. If too sticky add a little more flour at a time.

Mix until a dough forms and turn it out onto a slightly floured surface. Knead for 5 to 10 mins adding a little bit of flour at a time if needed but dough should be slightly sticky.

When you are able to poke it and it bounces back its ready. Form into a ball shape and place it in a large bowl covered tightly with plastic wrap. Put it in a warm place and let it rise for 1 hour or doubled in size.

At this time grate your cheese and have it ready.

When dough is through proofing punch it down to release the gas.

Put a layer of cornmeal on baking sheet and coat dough generously on both sides. Get rid of any excess. Roll dough out thinly the length of the pan. Brush the top of dough with more melted butter and put as much cheese as you desire only on half going lengthwise. I mix my cheese to make it easier.

Sprinkle italian seasoning and parmesan and fold dough in half. Start sealing it by pressing it together tightly but near the end make sure you get as much air out as possible to avoid bubbles then seal up all the way.

Add more cheese to the top and sprinkle more italian seasoning.

Bake on 400 degrees for around 20 mins or until dough is golden brown and cheese is hot and bubbly and has a slight crust.

While its baking take the remaining melted butter and add garlic powder italian seasoning and parmesan cheese and brush it over the top as soon as it comes out.