Thunderbolt Sub

Method

To make the dough

1. 3–5 minMix wet ingredients: Stir yeast and olive oil into lukewarm water. Let sit for 3–5 minutes until slightly foamy. Combine dry ingredients: Add both flours and salt to the bowl of a stand mixer. Form dough: With dough hook on low, slowly pour wet mixture into the dry.
2. 15 minKnead: Mix for 4–5 minutes until smooth and elastic. Scrape the bowl if needed. Rest: Cover the bowl and let dough rest for 15 minutes. Final knead: Mix for 1–2 more minutes.
3. 5–4 hFirst rise: Place dough in a lightly oiled container, cover, and rise at room temp for 3.5–4 hours until doubled in size.

To shape and bake the roll

1. Preheat your pizza oven to 850–900°F (I am using a Gozeny Arc XL). On a floured surface, stretch dough into a long rectangular strip, roughly sub-length. Brush the interior of one half with olive oil.
2. 60–90 sFold the dough over itself like a calzone, pressing gently to seal the edge but not crimping it shut. It should puff and split slightly when baked. Sprinkle Italian seasoning on the outer surface. Transfer to a floured peel and bake directly on the stone for 60–90 seconds, rotating for even char. The roll should be golden, puffed, and crisp, with a tender interior.

To assemble the sandwich

1. slice it lengthwise While the bread is still warm, slice it lengthwise along the seam. Spread mayonnaise on both sides of the interior. Layer the salami, soppressata, mortadella, and provolone.
2. Add peppadew peppers, pepperoncini, lettuce, and red onion. Drizzle with red wine vinegar and finish with freshly ground black pepper. Serve immediately, while the bread is still warm and crisp on the outside.