Make the Dough: If making your own, combine the flour, yeast, salt, and sugar in the bowl of a stand mixer fitted with a dough hook. Add the lukewarm water and olive oil. Mix on a low speed for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, you can knead by hand on a lightly floured surface for about 12 minutes. Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Coatings: While the dough is rising, preheat your oven to 180°C (160°C fan). Generously grease a 2.5-litre bundt tin or a 23cm deep cake tin. In a small bowl, mix the melted butter with the minced garlic, dried oregano, dried basil, salt, and pepper. In a separate, larger bowl, toss together the pepperoni slices, mozzarella cubes, and grated Parmesan.

Portion the Dough: Once the dough has risen, tip it out onto a lightly floured surface and gently punch it down. Using a bench scraper or pizza cutter, divide the dough into about 40-50 small, equal-sized pieces (roughly 2-3cm each). I find that rolling the dough into a log first makes this much neater.

Coat the Dough Balls: Now for the fun part. Take one piece of dough at a time, dip it into the garlic butter mixture, ensuring it's fully coated, and then toss it in the bowl with the cheese and pepperoni mixture.

Assemble the Monkey Bread: Place the coated dough balls into your prepared tin, layering them randomly. Don't pack them in too tightly; they need a little room to expand as they bake. Drizzle any remaining garlic butter and scatter any leftover cheese and pepperoni mixture over the top.

Bake to Perfection: Bake in the preheated oven for 30-35 minutes. You're looking for a deep golden brown top and for the cheese to be bubbling away. A skewer inserted into the centre should come out clean (a little melted cheese is fine, but there should be no raw dough).

Rest and Serve: Let the pizza monkey bread cool in the tin for about 10 minutes. This is a crucial step, as it allows the cheese to set slightly, helping it to hold its shape. Place a large serving plate or board over the top of the tin and carefully invert it to release the bread. Serve immediately with a bowl of warm marinara sauce for dipping.