Diameter 23 cm for a flat shape like in the video.
Or smaller size for thicker bread.

Dough:
250g (2 cups) all-purpose flour/plain flour
5g (1-1/2 tsp) instant yeast
25g (2 tbsp) sugar
1/2 tsp salt
42g (3 tbsp) unsalted butter, melted
125ml (1/2 cup) warm milk
1 egg, whisked
Flour for kneading, if necessary

250g lactose-free fresh Mozzarella cheese (125g of each).
Slice into small pieces.
We can use other cheese if isn’t available in your place.

Garlic Scallion butter:
2 tbsp softened butter
1 tsp minced garlic
2 tbsp chopped scallions
1/2 tsp salt
Mix well

A sharp blade or regular knife.
Egg for brush the edge, if you are using.
Freshly cracked black pepper

Method for the dough:

• In a mixing bowl, stir all the dough ingredients into a soggy dough.
• Transfer to the counter, use flour if necessary to fold the dough with your fingers, fold, and press to guide the dough into a ball.
• Put the dough ball on a baking tray (or we can use a round baking pan/pizza pan).
• Cover until almost doubled. After the dough expands, flatten with hand into a circle.
• Using a sharp blade, score the dough crisscross style. Brush with egg at the edges if you like.
• Spread garlic butter on the surface evenly. Mark again the scored with a spoon for easier putting the cheese.
• Insert pieces of Mozzarella cheese to fill the scored dough. Add freshly cracked black pepper on top.
• Bake at 200°C (400°F) preheated oven, top-bottom heat, for 20 – 25 minutes. An oven may vary.
• During baking, you might find the butter leaking out to the baking tray
• Best to eat warm to get the stretchy melting cheese.