Put yeast and sugar in a small bowl, add the warm water and stir. Set aside for 10 minutes.

Heat the milk (warm to the touch) with 2 tablespoons of butter, until melted. Set aside.

Put one and a half cups of bread flour and salt into a large mixing bowl.

Add the proofed yeast and milk mixture into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. (About 5-8 minutes.) Add additional flour one tablespoon at a time, if needed.

Preheat oven to 350 degrees.

Take dough out of the bowl and set onto a clean surface. Do not flour the surface.

Cut the dough in half and then into quarters, making 8 pieces of dough.

When flattening each ball of dough, simply hold it between your hands and work it out with your fingers in a circular motion. Your dough may end up in a circle or a rectangle. Whichever one is fine.

Fill one side of the dough with your favorite toppings and sauce. Be sure to leave enough room near the edges to fold and pinch them together.

*Pinch and fold together the edges closed. Use a dough scraper or a flat spatula to lift up the filled dough.

Sprinkle cornmeal on a covered baking sheet.

Put each pizza pocket onto the baking sheet, ½ inch to an inch apart.

Add the garlic powder to 2 tablespoons of melted butter.

Brush melted garlic butter on the tops of dough and sprinkle grated Parmesan cheese on the top.

Bake in a preheated 350 degree oven for 25 to 30 minutes. Or until golden brown on the tops.