1) If you have a Zojirushi Virtuoso, program it as follows: no Rest; Knead 20 minutes; Shape on (it will read 1:00); Rise 1 off; Rise 2 off; Rise 3 60 minutes; Bake 52 minutes. Include the Keep-Warm option or not; your choice.
2) If you have a different model Zojirushi, you can program it much the same way, though you won't have the Shape option. Program as follows: no Rest; Knead 20 minutes; Rise 1 off; Rise 2 20 minutes; Rise 3 60 minutes; Bake 52 minutes. Include the Keep-Warm option or not; your choice.
3) Combine all of the dough ingredients in the bucket of your bread machine, and press start. Check the dough after about 13 minutes of kneading; add additional flour or water as needed to make a soft, smooth dough.
4) For the Virtuoso: after 20 minutes of kneading, the Shape cycle will begin. Remove the dough from the machine, and set it on a lightly greased work surface. Remove the paddles from the machine.
5) For other models Zojirushi: After 20 minutes of kneading, remove the dough from the machine, and set it on a lightly greased work surface. Remove the paddles from the machine.
6) Divide the dough into 32 pieces. You don't have to be super-accurate here (though, if you use a scale, you can be). Shape the pieces into smooth balls — or not; ragged pieces will make just as tasty (though not as pretty) a loaf.
7) Dip the top of each ball into melted butter; you probably won't use all the butter. Lay 11 balls into the bottom of the Zo pan, buttered side up. Sprinkle with half the mozzarella or pizza cheese.
8) Use 11 balls of dough to make a second layer; top with the remaining cheese, and the Parmesan, if you're using it.
9) Top with the final 10 balls of dough; again, make sure their buttered sides are up.
10) Place the pan back in the machine. For the Virtuoso: press Start. This will move the machine to the next cycle. For other models: no need to press Start, the machine will continue on its programmed cycle automatically.
11) When the bread is done, remove it from the machine, and turn it out of the pan onto a rack. Brush with any remaining melted butter. Serve warm; marinara sauce is a nice accompaniment. Store any leftovers at room temperature for several days; freeze for longer storage.
Yield: 1 large loaf, 8 to 10 servings.