Ingredients:

  • 1 lb pizza dough, room temperature
  • 2 tbsp all-purpose flour
  • 6 slices (150g) deli-style provolone cheese
  • 2 cups (225g) low-moisture shredded mozzarella
  • 6 oz (170g) thinly sliced pepperoni
  • 4 oz (115g) thinly sliced Genoa salami
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp coarse sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: High heat is necessary to spring the dough and crisp the bottom quickly.
  2. On a surface lightly dusted with 2 tablespoons of flour, roll the pizza dough into a 10x14 inch rectangle of uniform thickness. Note: If the dough shrinks back, let it rest for 5 minutes and try again.
  3. Layer the provolone slices directly onto the dough to create a moisture barrier, leaving a 1 inch border around all edges. This ensures the dough stays dry and flaky.
  4. Evenly distribute the shredded mozzarella over the provolone, followed by layers of pepperoni and Genoa salami. Note: Overlapping the meats slightly ensures there are no empty bites.
  5. Starting from the long edge, roll the dough tightly into a log, similar to a cinnamon roll. Tight rolling prevents air pockets where grease can pool.
  6. Pinch the seams and ends firmly to seal in the cheese. Fold the ends under the loaf for a clean look.
  7. In a small bowl, whisk the egg with 1 teaspoon of water. In a separate bowl, combine the melted butter, garlic powder, Italian seasoning, and salt.
  8. Brush the egg wash over the loaf, followed by the garlic herb butter mixture. The egg wash goes first to act as a glue for the seasoning.
  9. Using a serrated knife, cut deep diagonal vents across the top of the dough. Sprinkle with grated Parmesan cheese. You should see the meat through the slits.
  10. Bake for 25 minutes until the crust is deep mahogany and the internal temperature reaches 190°F. > Chef's Tip: For an even deeper flavor, grate a little bit of fresh Pecorino Romano over the butter glaze before it hits the oven. The extra salt and sheep's milk tang really cut through the richness of the pepperoni. Classic French Bread Recipe: Easy Steps for Crusty Perfection — Looking for the best french bread recipe? Try this easy classic version with ...Manicotti Recipe: Creamy Ricotta, Homemade Goodness! — This manicotti recipe is Italian-American comfort food at its finest! Homemad...Homemade Kaiser Rolls: Irresistibly Crunchy and Soft — Craving kaiser rolls? These homemade delights are crunchy on the outside and ... $img_2$