Italian Sausage, Garlic, and Red Pepper Stromboli

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

subheading: For the Dough:

3 cups lukewarm water

1 ½ tablespoons granulated yeast

1 ½ tablespoons kosher salt

6 ½ cups (about 2 pounds) all-purpose flour, plus additional for dusting

subheading: For the Filling:

1 pound Italian sausage, casings removed

3 cloves garlic, minced (about 1 tablespoon)

2 large red peppers, thinly sliced

1 ( 14.5- ounce) can crushed tomatoes, preferable San Marzano

8 ounces scamorza or mozzarella cheese, shredded

Crushed red pepper

2 large eggs, plus 1 ½ tablespoons water, lightly beaten

Italian seasoning or sesame seeds (optional, see note)

Directions at seriouseats.com

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