Ingredients:

  • 1 lb pizza dough
  • 2 tbsp all-purpose flour
  • 1 tbsp extra virgin olive oil
  • 6 oz pepperoni, thinly sliced
  • 4 oz Genoa salami, thinly sliced
  • 4 oz deli ham, thinly sliced
  • 2 cups low-moisture mozzarella cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 large egg
  • 1 tsp water
  • 1 tbsp unsalted butter, melted
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp coarse sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Place the dough on a surface lightly dusted with 2 tbsp of flour. Roll or stretch the dough into a 10x14 inch rectangle. Brush the surface with 1 tbsp olive oil, leaving a 1-inch border.
  3. Layer the ham, salami, and pepperoni directly onto the dough. This creates a fat-based moisture barrier to keep the crust crispy.
  4. Top the meat layers evenly with shredded mozzarella, provolone, and grated Parmesan cheese.
  5. Starting from the long edge, roll the dough tightly into a log. Pinch the seams and ends firmly to seal.
  6. Transfer to the baking sheet. Using a serrated knife, cut deep diagonal vents across the top to allow steam to escape.
  7. Whisk the egg with 1 tsp water. Combine with melted butter, Italian seasoning, and garlic powder. Brush the glaze generously over the dough and sprinkle with sea salt.
  8. Bake for 25 minutes or until the crust reaches a deep mahogany golden brown and the cheese is bubbling through the vents.