In a small bowl add the warm water and yeast. Stir to combine, then add the sugar. Let the yeast sit until foamy and appears thickened. About 5 to 7 minutes.

Add the yeast to a large bowl and add the flour, salt, and instant milk powder. Stir to form a shaggy dough, then use your hands to turn the dough over on itself in the bowl, kneading it lightly to bring it together--about 8 to 10 folds.

Lightly flour your countertop and turn out the dough. Knead until smoother but still slightly tacky--8 to 10 more kneads then return it to the bowl. Cover and let it rest until doubled in size. About an hour.

After the dough has been rising for 30 minutes, preheat your oven to 400. Place an 8" cast iron skillet inside to pre heat.

While the skillet heats, grate the meunster and mozzarella and set aside. Pre measure the parmesan and set aside.

In a small bowl blend the oregano, salt and garlic powder and set aside.

Melt the butter in a microwave safe bowl or measuring cup and set aside.

Once the dough is doubled, removed the hot skillet from the oven and carefully add 2 tablespoons of the melted butter.

Working quickly and carefully, transfer the dough to the skillet and use your fingers to press it toward the edges but not up the sides of the pan.

Add the meunster and mozzarella followed by the parmesan and herbs.

Pour the remaining melted butter over the cheese and try to get a bit around the edges of the pan.

Return to the oven and bake until golden and bubbling around the edges--about 20 to 25 minutes. You may need to put the skillet on a cookie sheet to catch spills.

Cool in the pan 5 minutes then transfer with a spatula to a tray or cutting board. Let cool 5 more minutes then cut and serve.