Stromboli

Line a 13x18-inch baking sheet with parchment paper.

On a lightly floured work surface, stretch and/or roll pizza dough (454g) into a 10x12-inch rectangle, about ¼-inch thick.

Arrange the dough rectangle so the long side is closest to you. Brush the surface with extra-virgin olive oil (1tsp), leaving a 1-inch border. Spread garlic, minced (1clove) evenly over the oil, then sprinkle with dried oregano (0.25tsp), crushed red pepper flakes (1pinch) (if using), and pecorino Romano, finely grated (3tbsp).

Shingle provolone cheese, thin slices (3oz) evenly over the Pecorino Romano, followed by deli ham, medium slices (3oz), mozzarella cheese, thin slices (3oz), and italian cured meats (salami, pepperoni, bresaola, etc.) (3oz).

Brush borders with egg, beaten (1item) (reserve remaining for later). Fold bottom third up, then top third down, like a letter. Pinch seams tightly. Transfer to baking sheet, seam side down. Pinch and tuck ends.

Loosely cover with plastic wrap and let rise at room temperature for 1 hour.

Preheat the oven to 375°F and set rack in middle position.

Brush stromboli with remaining egg, beaten (1item). Cut 5 evenly spaced ½-inch-deep slits, 1½ inches long, on top.

Bake until golden brown, puffy, and bubbling, about 35 minutes. Center should register 200°F.

Let cool 15–20 minutes. Transfer to cutting board and slice into 1-inch-thick slices. Serve warm or at room temperature with marinara sauce (1portion) (optional).