Preparation Steps

• In a large bowl, stir warm water, sugar and yeast. Let sit 5–10 minutes until foamy.
• Add olive oil, salt and 1 cup of the flour to the yeast mixture. Stir, then gradually add remaining flour until a shaggy dough forms.
• Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Add a little flour if dough is sticky.
• Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let rise in a warm place about 45 minutes to 1 hour, or until doubled in size.
• Preheat oven to 375°F (190°C). Punch down the dough and roll it into a roughly 12x10 inch rectangle on a floured surface.
• Sprinkle shredded mozzarella, Parmesan, Italian seasoning and garlic powder evenly over the dough, leaving a small border. Layer pepperoni slices on top of the cheese.
• Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Place seam-side down on a parchment-lined baking sheet and shape into a loaf.
• Brush the loaf with beaten egg. Make a few shallow slashes on top for steam release.
• Bake in the preheated oven 20–25 minutes, until golden brown and internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with foil.
• Remove from oven and let cool 10 minutes before slicing. Serve warm with marinara sauce if desired.