If you are making your own bread dough, pour the warm water into the bowl of a stand mixer. Add the sugar and stir to dissolve. Sprinkle the yeast over the water and mix until creamy. Let the mixture sit for 2 minutes. The yeast should foam a little. If it doesn’t, your yeast could be inactive. Start again with fresh active yeast.

Add the flours and salt and mix well, using the dough hook attachment. Mix well until a tight ball is formed. Knead the dough for 10 to 15 minutes.

Brush the dough ball with olive oil on all sides and place it in a large bowl, covered with a clean kitchen towel. Place a sheet tray on the bottom rack of your oven and fill it with boiling water. Place the bowl of dough in the oven on a rack above the sheet pan of water, close the oven door and let the dough rise in this warm moist environment for 1 to 1½ hours, or until doubled in size.

Spread the tomato sauce over the rectangles, leaving a 1-inch border around the edges. Layer half of the ingredients on each rectangle in the following order: Capicola ham, genoa salami, pepperoni, provolone cheese. Sprinkle the grated mozzarella cheese on top.

Starting with one of the long ends of dough, roll each stromboli into a log, tucking in the short ends and pinching the seam to seal shut.

Sprinkle some cornmeal on a baking sheet and place Stromboli, seam side down, on the sheet. Brush the top with a little beaten egg and sprinkle with dried oregano. Make four slits across each stromboli to vent. Transfer the sheet to the oven.

Bake at 375°F for 30 to 35 minutes. Let the stromboli stand for at least 5 minutes before slicing. Slice with a serrated knife in a sawing motion.

Serve with additional marinara sauce on the side.