In the bowl of a stand mixer fitted with the dough hook, combine 1 3/4 cups of bread flour with sugar, salt, garlic powder, Italian seasoning, and yeast, and stir to mix. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add the remaining 1 cup of flour and knead the dough on low for about 4-5 minutes. It will still be slightly sticky but resist adding more flour.

Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. Combine butter and minced garlic and spread evenly on rolled out dough. Spread pizza sauce on top of that, and sprinkle evenly with pepperoni and cheese.

Using a pizza cutter, slice the dough from top to bottom into 6 even strips. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down. Cover the dough with a towel and let rise for another hour.

Preheat the oven to 350ºF and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown. Serve with warm pizza sauce.