In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Give it a gentle stir. Pour in the water and oil, and mix until the dough forms. Attach the dough hook to the stand mixer and knead at medium-low speed for 5 to 7 minutes, or until the dough turns smooth and elastic. (Alternatively, you can knead it by hand.) The dough should be a bit tacky, adhering lightly to the bottom of the bowl. If it appears too dry, add 1 tablespoon of water. If it's too sticky, add 1 tablespoon of flour.

Dust your hands with flour, then shape the dough into a ball and place it in a generously oiled bowl of your stand mixer. Cover with plastic wrap or a moist kitchen towel, and allow the dough to rise in a warm spot until it has doubled in size, which should take about 60 minutes or more. (This period allows the gluten to develop, enabling the dough to stretch without tearing.) Alternatively, you can refrigerate it overnight for a slower rise.

Preheat the oven to 400°F.

Roll out the dough into a 10 x 14-inch rectangle. Then, use a pastry brush to evenly spread the melted butter and garlic over the entire surface.

Leave a 1-inch gap from the top of the rectangle (the wide side) for the remaining toppings. Leave a 1-inch gap around the remaining edges. (Refer to the pictures in the blog post for visual guidance.)

Spread the pizza sauce using a pastry brush. Layer the ham, provolone, salami, and shredded mozzarella on top.

Brush the edges of the dough with the beaten egg (egg wash).

Fold the Shorter Sides: Start by taking one of the shorter ends of the rectangle and fold it over slightly, pressing it down to seal ( Refer to the pictures in the post). Repeat the same with the opposite shorter end. This helps to lock in the fillings from both ends.

Fold the Longer Sides: Start at one of the longer sides. Gently fold the dough over the fillings and continue rolling it, similar to how you'd roll a burrito or a towel. As you roll, try to keep it tight enough that there aren't air pockets but not so tight that the fillings squeeze out.

Seal the Edges: Once you reach the other end, tuck and pinch the dough to seal the Stromboli.

Brush the top and sides with the egg wash. Sprinkle with Parmesan cheese and parsley. Make 5 thin slits at the top to allow for airflow.

Carefully transfer it onto a baking sheet lined with parchment paper or a silicone baking mat.

Bake for 25 minutes. If you prefer a browner top, you can brush 1 tablespoon of butter over the stromboli and bake for an additional 2 minutes.

Allow it to rest for 5 minutes, then gently transfer it to a cutting board and slice. Serve with a side of warm pizza sauce or marinara for dipping!