DOUGH 2 ½ cups warm water 120- to 125-degree 1 Tablespoons Saf-Instant Yeast or quick rise active dry yeast. 2 tablespoons olive oil 2 teaspoons fresh garlic, chopped or 1/4 tsp garlic powder 3 1/2 cups (490 g) Better Batter Artisan Blend GF Flour 1/4 cup sugar 1 teaspoon dried oregano 1 tablespoon fine salt TOPPING/FILLING 1 tbsp or so oregano 6 tbsp parmesan or pecorino romano cheese or df alternative 4-8 oz thin sliced pepperoni, diced into small pieces 6 ounces shredded mozzarella cheese or df alternative, divided (we recommend Violife) 3 tbsp olive oil

Preheat the oven to 450 degrees F. Combine 1 tbsp oregano and 6 tbsp Parmesan/pecorino cheese in a small bowl and set aside. Prepare a jelly roll pan (15 inch) with parchment paper and sprinkle with half the cheese mixture. Mix dough ingredients in your stand mixer with paddle attachment on high speed for three minutes - mixture will be loose at first and will thicken as it hydrates! Turn off mixer and cover bowl with a damp kitchen towel. Allow mixture to hydrate for 20 to 25 minutes covered with plastic wrap to finish the hydration process! This process needs to happen before proceeding with the rest of the recipe. Transfer the dough to a pastry mat or a lightly-floured counter, and roll the dough into a rectangle about 12x15 inches in size. cut the dough in half. Line half of the dough (this will be your bottom half) evenly with half of the mozzarella cheese. Top with pepperoni, and then the remaining cheese. Lay the second half of the dough over top of the first half, forming a 'sandwich' - press lightly around the edges. Use a sharp knife or pizza cutter to cut the dough into 12 strips. Transfer the strips to the prepared pan and twist lightly. Press down on the ends to help maintain the 'twist' Brush strips with olive oil and remaining cheese seasoning mix Allow to rest for at least 5 minutes, but no longer than 30 minutes, then bake for 25-30 minutes, Bakers note : These are great eaten the same day you make them but if you want to make them ahead of time you can wrap them tightly in foil and reheat them in a 350° oven or medium coals for about five minutes