Folded pizza-dough Italian party sandwich

Pulse the flour, yeast, sugar, kosher salt, oregano and garlic powder in a food processor to mix.

With the motor running add the olive oil and warm water at 110 to 120 degrees; too hot kills the yeast. Process until it comes together, not too sticky, adding flour if needed.

Turn out onto a little flour, knead briefly until smooth and form a ball.

Oil a bowl, turn the dough in it, cover with a towel and rise in a warm place about an hour until doubled.

On a floured deck, stretch the dough relatively thin, since it will be doubled over.

Brush a little olive oil over one half to keep it from sticking and fold the other half over the top.

Bake in the pizza oven at about 600 degrees in the middle of the deck, turning a couple of times, until toasty outside and fluffy inside.

Open it up and spread a layer of basil pesto; add baby arugula, store-bought roasted red peppers, two kinds of capicola and prosciutto, then spicy capicola.

Finish with a little extra virgin olive oil, a little seasoning and pulled buffalo mozzarella; close and cut into wedges.