Mix dry ingredients together (not the yeast).
In a separate bowl, add water to yeast. Add oil to water.
Mix together until gooey. Add flour slowly - need the dough until flour stops sticking to your fingers (15-30 minutes).
Make two balls with the dough put them in separate bowls, make a cross in each, cover with a dish cloth.
Set aside in a warm place to rise until it doubles in size.
Open it and need again. Put back in bowl, make a cross, cover with dish towel set to rise.
Coat bottom of large sauce pot with olive oil, saute onions, add tomato paste -cook together. Add garlic, basil, parsley and oregano. Cook together on low heat 2-3 hours. Stirring often to avoid burning on the bottom of the pot.
Saute onions and garlic in olive oil. Add a little sauce, provolone and Parmesan.
Saute parsley (cut off big stems) in olive oil. Add a little sauce, provolone and Parmesan.
No provolone in the pot cheese (ricotta)
Roll out the dough as thin as you can in a circle, like a pizza. Top with small amount of tomato sauce. Add small amount of preferred topping. Now, carefully fold the two edges to meet in the middle. Then fold it in half again trying to pat out the air as you go. Seal the edges so it doesn't leak. Rub olive oil over dough. Bake in oven 350º until nicely browned. Rub dough with butter when it comes out of the oven.