Ingredients:

  • 375g bread flour
  • 240ml warm water (105°F)
  • 7g instant yeast
  • 5g honey
  • 15ml extra virgin olive oil
  • 9g fine sea salt
  • 200g sliced provolone cheese
  • 150g shredded low-moisture mozzarella
  • 115g sliced genoa salami
  • 115g deli-style pepperoni
  • 115g sliced cooked ham
  • 50g roasted red peppers, patted dry and diced
  • 1 large egg
  • 1 tsp water
  • 1 tsp Italian seasoning
  • 2 tbsp finely grated parmesan cheese
  • 0.5 tsp garlic powder

Instructions:

  1. Combine 375g bread flour and 9g sea salt in a large bowl. Note: Mixing the salt with the flour first prevents it from directly killing the yeast.
  2. Whisk 7g instant yeast and 5g honey into 240ml warm water until dissolved. Stop when you smell the sweet, yeasty bloom.
  3. Pour the liquid and 15ml olive oil into the flour. Mix until a shaggy, tacky dough forms.
  4. Knead the dough on a floured surface for 8 minutes. Continue until the surface is silky and it springs back when poked.
  5. Place dough in an oiled bowl, cover, and let rise for 1 hour. Wait until it has doubled in size and looks airy.
  6. Preheat your oven to 400°F (200°C). Ensure the rack is in the center for even browning.
  7. Roll the dough into a 12x16 inch rectangle on parchment paper. Note: Rolling on parchment makes the final transfer to the baking sheet much easier.
  8. Layer 200g provolone, followed by 115g each of salami, ham, and pepperoni, then 50g red peppers and 150g mozzarella. Leave a 1 inch border on all sides.
  9. Roll the dough tightly from the long side, like a cinnamon roll. Pinch the seam and ends firmly to seal in the cheese.
  10. Brush with the egg wash and sprinkle with Italian seasoning, garlic powder, and 2 tbsp parmesan. Cut 4-5 slashes across the top for venting.
  11. Bake for 20 minutes until the crust is deep golden and you hear the sizzle of cheese escaping.