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1. Put warm water, yeast, and sugar in a large mixing bowl and let sit for 5-10 minutes until yeast is dissolved and bubbly.
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2. Stir in the remaining dough ingredients. If using a mixer, knead for 1-2 minutes. If doing by hand (like me) adding more oil or flour to desired texture and knead for 4-5 minutes.
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3. Cover, set in a warm place and let rise for 30 minutes until doubled in bulk.
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4. Punch down and roll out into a rectangle. Roll the dough to about 1/2 inch thick.
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5. Melt the 1/2 cup butter. Add fresh minced garlic. Cool butter slightly then brush completely over the rectangle of dough. Then lay pepperoni slices on dough.
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6. Roll the rectangle tight (either from the long side and then cut in half or from the short side if you want a thicker bread-remember it will rise some more). Be careful not to stretch the dough too much as you go. It kinda goofs things up. Pinch the ends and side tight.
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7. Cover and let rise for 15 minutes. Brush with remaining 2 tablespoons butter.
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8. Bake at 400 degrees for 15-20 minutes. I usually watch it very carefully after the 15-minute mark. It's done when it sounds hollow when tapped. It may take a little longer to cook than that, depending on your oven. It will be golden brown on top when finished, but still slightly soft on the inside.
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Serve with marinara sauce, or better yet make spaghetti and meatballs (in my recipe box). This will become a spaghetti must-have! Yum!
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Note: It cuts best when it's slightly cooled.
