Pour the warm water into a large mixing bowl, sprinkle the instant yeast over it, and let sit for one minute.

Add the sugar, olive oil, and salt, and stir until the yeast dissolves completely.

Gradually mix in the flour, one cup at a time, stirring until a shaggy dough forms.

Transfer the dough to a clean surface or use a stand mixer to knead for 5 to 8 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rest for 10 minutes.

Cook the Italian sausage in a skillet over medium-high heat until crumbled; set aside.

Dice the ham, slice the pepperoni, and chop the bell peppers and red onion.

In a large bowl, combine the sausage, ham, pepperoni, bell peppers, red onion, olives, mozzarella, provolone, garlic powder, Italian seasoning, and black pepper.

Roll out the rested dough into a rectangle about 16x10 inches.

Spread the filling mixture over the dough, leaving a half-inch border around the edges.

Starting from the long side, roll the dough tightly and seal the seams.

Cover the rolled loaf and let rise for 30 to 40 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Brush the loaf with egg wash and sprinkle with Parmesan cheese.

Bake for 25 to 30 minutes until golden brown and the internal temperature reaches 190 degrees Fahrenheit.

Let rest for 5 minutes before slicing.