Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 1 teaspoon (6g) granulated sugar
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 tablespoon (15ml) olive oil
  • 1/2 cup (100g) finely chopped onion
  • 2 cloves garlic, minced
  • 1 pound (450g) Italian sausage, removed from casing (or ground beef)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce / 790g) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (225g) shredded mozzarella cheese
  • 1/4 cup (30g) grated Parmesan cheese
  • Optional toppings: pepperoni, mushrooms, bell peppers, olives, etc., finely chopped
  • 1 large egg, beaten
  • 1 tablespoon water
  • Optional: Sesame seeds or Italian seasoning for topping

Instructions:

  1. Combine warm water, yeast, and sugar. Let stand until foamy. Add flour, salt, and olive oil. Knead until smooth (or use a stand mixer). Let rise in a greased bowl until doubled.
  2. Sauté onion and garlic in olive oil. Add sausage, oregano, and red pepper flakes (if using). Cook until browned. Stir in crushed tomatoes, salt, and pepper. Simmer until thickened. Cool completely.
  3. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Roll out the dough into a large rectangle. Spread the cooled tomato sauce evenly over the dough. Sprinkle with mozzarella and Parmesan cheese, and any optional toppings.
  4. Starting from one edge, tightly roll up the dough into a log. Slice into 1-inch thick rolls. Place rolls onto the prepared baking sheet.
  5. Whisk together egg and water and brush over the rolls. Sprinkle with sesame seeds or Italian seasoning (optional). Bake until golden brown and the cheese is melted and bubbly.
  6. Let cool slightly before serving.