Pour warm water (about 105–115°F / 40–46°C) into a measuring cup. Stir in the sugar, then sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and fine sea salt.

Make dough

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 2 minutes, then increase to medium and knead 4–5 minutes until the dough is smooth and slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl with a little olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 60–75 minutes, or until doubled in size.

Filling & Assembly

Prepare filling

While the dough rises, shred the mozzarella, grate the parmesan, and slice any additional toppings if needed. Preheat oven to 425°F (220°C). If using a baking sheet, line it with parchment; if using a loaf pan, lightly oil it.

Roll out dough

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll or press the dough into a rectangle about 12 x 16 inches and roughly 1/4-inch thick (aim for a long oval if making a free-form loaf).

Spread sauce and add fillings

Spread the tomato pizza sauce evenly over the dough, leaving a 1/2-inch border along one long edge. Sprinkle half of the shredded mozzarella evenly over the sauce, then distribute the pepperoni slices and fresh basil leaves (if using). Sprinkle the remaining mozzarella and the grated parmesan on top. Season evenly with dried oregano and garlic powder.

Roll and seal

Starting from the long edge opposite the reserved border, roll the dough tightly into a log. Brush the exposed border with a light amount of water and press to seal the seam. Pinch the ends closed to prevent filling from leaking.

Second rise (optional)

Place the rolled loaf seam-side down on the prepared baking sheet or into a lightly oiled loaf pan. Cover loosely and let rest 20–30 minutes to relax the dough (this improves oven spring), or proceed immediately to baking.

Baking & Finishing

Brush and score

Brush the top of the loaf lightly with 1 tablespoon olive oil and sprinkle the coarse sea salt evenly. Using a sharp knife, make 3 shallow diagonal slashes across the top to allow steam to escape.

Bake

Bake in the preheated 425°F (220°C) oven for 20–28 minutes, until the crust is golden brown and sounds hollow when tapped. If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

Rest and serve

Remove the pizza bread from the oven and let rest on a wire rack for 10 minutes. Slice and serve warm. Optionally garnish with extra basil leaves or a light drizzle of olive oil.