Spread about half of the tomato sauce over the whole rectangle in a thin, but not too thin, layer. Season with salt and pepper. Sprinkle with about half the cheese, scatter with slices of pepperoni and slivers of basil, if using.

Fold the left and right sides of the dough over the filling to meet at the center. Spread the top with more sauce, seasonings, cheese, and toppings.

Fold the top and bottom in so they meet in the center; spread the top with more sauce, seasonings, and remaining cheese and toppings.

Fold top half over bottom half, take a deep breath, and lift this from the counter and onto the parchment-lined baking sheet.

Prick the top all over with a fork.

Spread tomato sauce over the middle three-fifths of the rectangle in a thin, but not too thin, layer. Season with salt and pepper. Sprinkle with about ⅔ to ¾ of the cheese, scatter with slices of pepperoni and slivers of basil, if using.

Fold the two plain sides of the dough over so their edges overlap in the middle of the rectangle by 2 inches. Spread the left two-thirds (I read this like five times when making it, it never made sense, just do it, I promise it does) of the dough with more sauce, seasonings, and the remaining cheese and toppings.

Fold the righthand, plain third, halfway over the sauce. Fold the lefthand side of the dough over the righthand, as if completing the tri-fold of a letter.

Fold the dough crosswise over itself and gently twist the ends of the rope together once.

Take a deep breath, and lift this from the counter and into the parchment-lined loaf pan.

Prick the top all over with a fork.