Dough:
1. Dissolve yeast and sugar in warm water, cover, and set aside for 5 minutes.
2. In a large bowl, combine salt, garlic powder, and half of the flour. Stir in the yeast mixture and olive oil. Gradually add the remaining flour until a soft dough forms.
3. Knead for 3-5 minutes, adding flour if necessary. When the dough slowly bounces back after pressing with your finger, it’s ready to rise. Shape into a ball.
4. Coat a separate bowl with olive oil, place the dough in it, cover, and let it rise for 30-60 minutes or until doubled in size.
Stromboli:
1. Preheat oven to 400°F. Roll the dough into a 10×16-inch rectangle.
2. Brush melted butter and garlic over the dough. Leave a 3-inch gap at the top and a 1-inch border around the other edges.
3. Spread a thin layer of pizza sauce, then layer salami, provolone, pepperoni, and mozzarella.
4. Brush the edges with egg wash. Roll the dough tightly, tucking in the edges. Place on a baking sheet.
5. Brush the top with egg wash, sprinkle with Parmesan and parsley, and cut 4 slits on top for airflow.
6. Bake for 25 minutes. For a golden finish, brush with melted butter and bake for 2 more minutes.
7. Let it rest for 5 minutes, then slice and serve with pizza sauce or marinara for dipping!
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