1 ½-2cupsall purpose flour (195-260 grams) plus more for rolling
1package instant or quick rise yeast2 1/4 teaspoons
¾cupfinely chopped pepperoni
2cupsshredded mozzarella cheese
In a medium bowl, stir together 1 cup of flour, yeast, sugar, salt, oregano and garlic.
Add water and oil and stir until combined — it will be very wet and sticky.
Gradually add just enough of the remaining flour so that a soft but not sticky dough forms. Add a small amount and knead briefly until combined so that you can feel when it is ready — it will still be soft (not feel firm or tough) but won’t stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
Set covered in a warm, draft-free place to rise for 25-30 minutes until puffed and doubled.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll out pizza dough into a rough 16x14" rectangle.
Spread pizza sauce on dough to within 1" of the sides, then top with pepperoni and cheese.
Roll the dough up tightly, starting at the long end. Pinch the seam to seal and place on a cutting board.
To slice even rolls, start in the middle and make a mark where half is. Then divide each half into two (so you will have 4 quarters), then each quarter into 3 rolls.
Place the rolls on a parchment lined baking sheet a few inches apart, and bake for 15-20 minutes, until light golden brown.