In a medium bowl, stir together 1 cup of flour, yeast, sugar, salt, oregano, and garlic.

Add water and oil and stir until combined; the mixture will be very wet and sticky.

Gradually add just enough of the remaining flour so that a soft but not sticky dough forms.

Knead briefly until combined so that you can feel when it is ready; it should be soft but won’t stick to your hands.

Set covered in a warm, draft-free place to rise for 25-30 minutes until puffed and doubled.

Preheat oven to 425°F.

On a lightly floured surface, roll out pizza dough into a rough 16×14" rectangle.

Spread pizza sauce on dough to within 1" of the sides, then top with pepperoni and cheese.

Roll the dough up tightly, starting at the long end, and pinch the seam to seal.

Place the rolled dough on a cutting board, mark the center to slice evenly.

Divide each half into two and each quarter into 3 rolls.

Place the rolls on a parchment-lined baking sheet a few inches apart, and bake for 15-20 minutes until light golden brown.