Dissolve the yeast and sugar in the warm water in a small bowl. Allow it to stand for 5–10 minutes until the surface becomes frothy.

In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a cohesive dough forms.

Transfer the dough to a floured surface and knead by hand for 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl. Cover and let it rise in a warm area for 60–90 minutes until it doubles in volume.

While the dough rises, thinly slice all meats, peppers, and onions. Mix the minced garlic with Italian seasoning in a small bowl.

Deflate the risen dough. Roll it out on a floured surface into a rectangle of approximately 30 x 40 centimeters.

Arrange the sliced pepperoni, salami, and ham evenly over the dough, leaving a 2-centimeter border. Sprinkle mozzarella and Parmesan cheese evenly, then add sliced bell pepper and onion if desired. Scatter the garlic-seasoning mixture over the top.

Starting from a long edge, tightly roll the dough into a log. Pinch the edges and ends to seal completely.

Position the log seam-side down on a parchment-lined baking sheet. Lightly cover it and let it rest briefly while the oven preheats.

Beat the egg with water and brush the surface of the rolled dough with the egg wash. Using a sharp knife, make several shallow diagonal slashes to allow steam to escape.

Bake in a preheated oven at 200°C for 25–30 minutes, or until thoroughly golden and cooked through.

Remove from the oven and let it cool for 5–10 minutes. Slice into portions and serve warm with marinara sauce.