1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, yeast, and salt. Stir in the olive oil and warm water until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic. Let it rest for 10 minutes.
4. Roll out the dough into a large circle, about 1/4-inch thick. Cut into 12 equal squares.
5. Place a spoonful of marinara sauce in the center of each square, followed by a sprinkle of mozzarella and Parmesan cheese.
6. Gather the corners of the dough squares and pinch them together to form a ball, ensuring the filling is sealed inside.
7. Arrange the balls seam-side down on the prepared baking sheet.
8. In a small bowl, mix the melted butter with minced garlic, parsley, oregano, and red pepper flakes. Brush this mixture generously over each pizza bomb.
9. Bake for 15-20 minutes, until the tops are golden brown and the cheese is bubbly.
10. Allow to cool slightly before serving, but not too much—these are best enjoyed warm, when the cheese is at its meltiest.

From years of perfecting this recipe, I’ve learned that a dash of love and a pinch of patience are just as crucial as the ingredients themselves. Don’t rush the kneading; it’s what gives the dough its delightful texture.