Add all ingredients to a stand mixer with a dough hook attachment.

Mix on low for ~2 minutes or until the dough comes together in a shaggy ball.

Increase speed to high and mix for 4 minutes.  Pulling on dough should stretch without tearing or shearing.

Divide dough into 8 equal pieces (125g each).

Round each ball by pulling on opposite sides and folding on top.  Flip the seam onto the bottom and roll with hand in small circles until round.

Place on a lightly oiled sheet tray, wrap, and refrigerate overnight.  (Can do 2 hr at room temp if in a hurry, but won't develop the depth of flavor).

Remove dough from fridge at least 1 hr prior to bring to room temperature.

Flour work surface and roll a dough ball into a 9" circle.

Spoonful of marinara, chopped pepperoni, a few spoons of ricotta, pinch of salt/pepper, 2 slices fresh moz, a bit of shredded aged moz, a large pinch of parm.

Wet fingertips and dab around edge to help seal.  Fold dough over the mound of ingredients and seal to the opposite edge.  Pleat the edge by folding.  Brush top with egg wash.

Snip the top twice to allow steam to escape.

Can fit 3 onto a lightly floured (or cornmeal) sheet tray.

Bake in oven at 550F for 10 min (on top of a preheated pizza steel if possible).