Combine the water (175g) and yeast (3g) in a bowl or the bowl of a stand mixer. If using active yeast, let sit until bubbly, 5-10 minutes. If using instant yeast, proceed.
Mix about 5 minutes, by hand or with a dough hook. If still too sticky, add flour a tablespoon at a time until smooth.
Put dough in an oiled bowl, turn to coat, and let rise about an hour.
The Filling
Divide the dough into two equal pieces and stretch out into a square, roughly 12" square.
Sprinkle with Italian Seasoning. Add mozzarella to cover. Add pepperoni. Add some more cheese.
Roll up into a log, tightening as you go. Pinch to seal and fold under the ends.
Repeat with the second.
Place on a parchment-lined sheet-pan and cover lightly. Let rest for 30 minutes until puffy.
The Baking
Heat oven to 400℉ / 200℃.
Cut/snip small holes in the top of the roulades every couple of inches to let steam escape.
Bake for 25-30 minutes until golden brown.
Let rest for 10 minutes then cut into slices. Serve with marinara sauce or ranch dressing or whatever you like.
Notes
I plan on trying one of these as 'vegetarian' with onions, peppers, and mushrooms as a filling instead of pepperoni.