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Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining ½-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
Preheat oven to 400°F. Roll dough into a rectangle roughly 14'' x 22''. Spread with the shredded mozzarella, then top with the pepperoni.
Starting from the longer side, roll into a log then place on a greased baking sheet. With a very sharp knife score the top of the bread to release the steam as it bakes.
Bake for 25 minutes or until golden brown on the outside.
Allow to cool for 10 minutes before slicing. Serve with marinara sauce for dipping and enjoy!