In a large bowl combine starter, water, olive oil, vital wheat gluten, garlic powder, Italian seasonings, and White Whole Wheat Flour. Mix until well combined. Allow the dough to rest for 20 minutes. Add the salt. Mixing until it is combined. I often mix my dough with my Danish Dough Whisk instead of a mixer since I have a smaller kitchen. In the next 3-4 hours do 3 sets of stretch and folds to develop the gluten structure in the bread. I do them about 45 minutes to an hour apart. After the dough has fermented 5 1/2 hours counting form the time it was mixed, it is ready to be shaped into rolls. Sprinkle 1/3 cup shredded cheese on your counter or cutting board. Press the dough out in a large rectangle shape about 3/8-1/2 inch thick overtop the cheese. Spread the dough with the pizza sauce, 1 cup of cheese, and the pepperonis. Roll the dough up jelly roll style. Use dental floss to cut the rolls by sliding the floss until the rolls and criss cross the floss..yes, it will cut the pepperoni. Cut 12 rolls. Place the rolls in a well greased 9 x 13 pan. Brush with melted butter, sprinkle with garlic powder and remaining cheese. Allow to rise for 1 1/2 to 2 hours or until puffy and almost doubled in size. Preheat oven to 350 degrees F. Bake for 25-28 minutes. 12 pizza rolls.
To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.