Stromboli

Recipe
420g AP flour
230ml Warm Water
7g Salt
8g Active Dry Yeast
5g Sugar
14g Olive Oil
Sesame Seeds
1 egg with a tbsp of water for egg wash

Filling: Genoa Salami, Provolone, Ham, Pepperoni, and Mozzarella

Start by measuring your water and adding in dry yeast and sugar. Let that sit to bloom for about 10 minutes or until foamy.
To the bowl of a stand mixer, add flour, salt, and olive oil. Using the dough hook attachment, mix until the dough releases from the sides of the bowl. Onto a floured surface, knead the dough into a ball and place into an oiled container. Let the dough rise until it has doubled in size, approximately one to two hours.
Preheat the oven to 450°F. If using a pizza stone or steel, make sure to place that in the oven while it’s preheating.
Once risen, punch the dough down and cut it into three equal pieces. Using a rolling pin, roll the dough out to a rectangular shape about a quarter of an inch thick.
At this point, you can fill it with whatever you like. The traditional Stromboli is a combination of cold cuts for example Genoa, salami, provolone, ham, pepperoni, and mozzarella. But this is to preference, so you can use other types of salumi, for example prosciutto, capocollo, etc.
Cut a few slits on top to release pressure so the Stromboli does not burst in the oven. Brush with egg wash and sprinkle with sesame seeds.
Bake at 450°F on appreciated, pizza, stone or steel. You can also place it onto parchment paper on a baking sheet on the lowest rack in your oven. Bake for approximately 30 minutes or until golden brown.