Preheat oven to 375 degree F, and line a large baking sheet pan with parchment paper..

Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Remove the skillet from the heat and cool the sausage crumbles completely.

On a floured surface roll the pizza dough into a 10 by 12-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.

Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing.

To serve, slice the bread into 1-inch pieces and serve warm. Store in the fridge in an air-tight container.

Pizza Dough

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let the yeast proof until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt to the yeast mixture, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Use as specified in recipe.