Ingredients:

  • 1 lb pizza dough, room temperature
  • 2 tbsp cornmeal
  • 1 tbsp all-purpose flour
  • 6 oz sharp provolone cheese, sliced
  • 6 oz low-moisture mozzarella cheese, shredded
  • 2 oz Italian salami, thinly sliced
  • 2 oz deli ham, thinly sliced
  • 1/2 cup sliced pepperoni
  • 1 large egg
  • 1 tsp water
  • 1 tsp dried oregano
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and sprinkle with cornmeal.
  2. On a surface lightly dusted with all-purpose flour, roll the pizza dough into a 10x14 inch rectangle using a rolling pin.
  3. Layer the ingredients strategically: place the ham and salami directly against the dough first to act as a moisture barrier. Add the provolone and mozzarella cheeses, then top with the pepperoni slices.
  4. Roll the dough tightly starting from the long edge to create a log shape. Pinch the side seams and the main seam firmly to seal in the cheese.
  5. Whisk the egg and 1 tsp of water together. Use a pastry brush to apply the egg wash evenly over the top and sides of the dough.
  6. Sprinkle the top with dried oregano and grated Parmesan cheese. Use a serrated knife to cut deep diagonal vents into the top of the dough to allow steam to escape.
  7. Bake for 25 minutes or until the crust reaches a deep mahogany color and the interior is heated through. Let rest for 5 minutes before slicing.