Place all of the dry ingredients in a food processor fitted with the dough blade.

Turn the processor on low and gradually stream in the warm water until a ball of dough forms. Make sure to add the water slowly, because you don’t want to put too much water in so the dough gets too wet and sticky. Once the dough forms, stop pouring the water, but let the machine continue to run for a minute or so to knead the dough.

Place the dough in a greased bowl, cover it loosely with a towel and let it rest for 20 minutes.

After the dough has rested 20 minutes, roll it out into a rectangle on a floured surface. Next spread pizza sauce and cheese on the rectangle leaving about 2 inches all around the perimeter (unlike I did in the video). If you don't leave enough space around the edges, the sauce will ooze out when you roll up the dough. Once you spread on your toppings, roll the dough up tightly into a log and pinch the edges and ends together so that the loaf is sealed well. Flip the loaf over so that the seal is on the bottom. Again, cover the dough with a kitchen towel and let the dough rise for 40 minutes to 1 hour, depending on the temperature in your house.

Towards the end of the second resting period, preheat your oven to 425F degrees. Bake the pizza bread for 20 minutes rotating the pan halfway through.

Allow the pizza bread to cool for a few minutes before slicing and serving with extra tomato sauce for dipping.