If using a conventional oven, preheat to 375℉. If using toaster oven, no need to preheat.
Once dough has risen, tip out dough onto a well- floured work surface. Using your hands, gently knead/stretch out the dough to approximately a 10” x 15” rectangle. Perfection doesn’t matter with this!
Starting at a long end, about 1" from the edge, layer ⅓ of each ingredient which will be about:½ cup provolone cheese⅓ cup tomato slices¼ cup sliced onion½ cup pepperoni slices, overlapping¼ cup basil leavesSprinkle of romano cheese (about ⅛ cup).
Gently roll the dough over the ingredients and press edge down gently to seal. Repeat layering all the ingredients as stated above. Again, roll the dough over the ingredients and press down the edge to seal. If the dough seems dry and doesn’t seal, add a tiny bit of water with your fingertips but be cautious to not add too much.
Repeat layering the ingredients 1 last time, and this time bring the edge of the dough up and over the ingredients toward you. Roll the log so the seal is down.
If using a baking sheet, line it with parchment paper. Option to use a pizza stone.
Sprinkle the baking sheet or pizza stone with cornmeal.
If using a convention oven then keep the pizza loaf as 1 large piece and gently curve it slightly if needed as you transfer it to your baking sheet.
If you’re using a convection oven, slice the bread loaf in half and lay the 2 portions next to each other on a baking sheet.
Gently baste with the egg wash on the top and sides of the loaf. Option to sprinkle additional seasonings at this time.
Conventional oven: use middle rack. Convection oven/toaster oven: use lower rack
Bake at 375℉ for 25 minutes, or until the crust is golden brown and sounds hollow when you tap on it.
While the loaf is cooking, make the marinara sauce for dipping.