Steps

combine dry dough ingredients and mix well. Add wet ingredients and mix until you have a shaggy dough

knead with the stretch and hold method until the dough passes the window test. Put the dough into a well-greased bowl and drizzle a little olive oil on it, to prevent the formation of a skin while it's rising. Cover with plastic wrap and let it rise until doubled in volume ~1hr

roll the dough into an 10" x 16" rectangle. If the dough pulls back, let the dough rest for 10 minutes before trying again so the the gluten relaxes more. Brush with the olive oil and garlic. Layer mozzarella cheese and pepperoni but leaving some space around the perimeter

roll the dough up lengthwise and pinch the ends to seal. Add a few slits on the top to help stream escape

Cover the braid, and let rise until puffy ~30 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Brush the risen braid with the glaze, then bake until golden brown ~30 minutes. Remove from oven and cool slightly before serving. Serve with marinara sauce for dipping if desired