Bongiorno buns!

Ingredients:

Dough

• 1 teaspoon active dry yeast
• 2 teaspoons of sugar
• 1 tbsp olive oil + extra for greasing the bowl
• 2.5 cups premium flour + extra for working with the dough
• 2 teaspoons coarse salt

Buns

• 0.5 tbsp. marinara sauce
• 110 g thin slices of pepperoni
• 2 tbsp. grated mozzarella (about 220 gr.)
• 1 tbsp. l. grated parmesan
• Torn fresh basil, for serving

Preparation:

1. Dough:
   
   Combine the yeast, sugar, and 1 cup warm water (37-40°C) in a food processor and pulse once. Let stand until foamy, 5-10 minutes. Add the olive oil and pulse. Combine the flour and salt in a medium bowl, then add to the food processor and pulse until the dough comes together. Transfer the dough to a lightly floured work surface and form into a ball. Place the ball in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, 2-4 hours.
2. Buns:
   
   On a lightly floured work surface, stretch the dough into a 20x30cm rectangle. Spread marinara sauce over the dough to the very edge; top with pepperoni slices and 1 3/4 cups mozzarella. Roll the dough tightly along the long edge, stretching it slightly as you go, to form a 35cm long roll.
3. Spray the bottom and sides of a 9-inch (22-cm) square baking pan (preferably glass or lightweight metal) with cooking spray. Line the bottom and sides with parchment paper, leaving a 1-inch (2.5-cm) overhang. Cut the roll into 9 circles. Arrange the rolls, cut-side up, in the prepared pan in 3 rows of 3 rolls, so they lightly touch each other. Cover with foil and set aside for 20-30 minutes.
4. Preheat oven to 190°C (375°F). Bake the buns, covered with foil, until the cheese begins to melt and the buns are puffy, about 20 minutes. Remove the foil and continue baking until golden brown, about 20 more minutes.
5. Sprinkle with the remaining 1/4 cup mozzarella and Parmesan; continue baking until the cheese is melted, about 7 more minutes. Let the rolls cool slightly in the pan. Sprinkle with basil.