In a large Mixing Bowl (or the bowl of a Stand Mixer), combine the 1 taza agua tibia aproximadamente 110°F — tibia al tacto, no caliente, 1 cucharadita azúcar granulado, and ¼ oz levadura seca activa un sobre estándar. Stir gently and let sit for 5–10 minutes until the mixture looks foamy and bubbly. If it doesn't foam, your ¼ oz levadura seca activa un sobre estándar may be old — start fresh.

Add the 2 cucharadas aceite de oliva and 1 cucharadita sal kosher to the ¼ oz levadura seca activa un sobre estándar mixture. Add the 3 tazas harina de uso general más para espolvorear one cup at a time, mixing with a Wooden Spoon or the dough hook on your Stand Mixer on low speed until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 6–8 minutes (or 5 minutes on medium speed with a dough hook) until it is smooth, elastic, and slightly tacky but not sticky. It should spring back when poked.

Shape the dough into a ball and place it in a lightly oiled Mixing Bowl. Cover with Plastic Wrap or a damp kitchen towel and let it rise in a warm spot for 60 minutes, or until doubled in size.

While the dough rises, make the sauce. Heat 1 tablespoon of 2 cucharadas aceite de oliva in a small Saucepan over medium heat. Add the minced 2 dientes de ajo picados and cook for 30–60 seconds until fragrant. Add the 1 lata tomates triturados, 1 cucharadita orégano seco, 0.5 cucharadita albahaca seca, 1 cucharadita azúcar granulado, and 1 cucharadita sal kosher. Stir to combine.

Simmer the sauce over medium-low heat for 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool completely before using. (Warm sauce will make the dough soggy.)

Stir together the melted 4 cucharadas mantequilla sin sal derretida, minced 2 dientes de ajo picados, 1 cucharada perejil fresco picado fino (if using), and a pinch of 1 cucharadita sal kosher in a small Mixing Bowl. Set aside.

Preheat your Oven to 375°F. Lightly grease a 9×13-inch Baking Dish with Cooking Spray or 4 cucharadas mantequilla sin sal derretida.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 12×18 inches and about ¼-inch thick.

Spread the cooled pizza sauce evenly over the dough, leaving a 1-inch border along one long edge (this helps seal the roll). Sprinkle the shredded 2 tazas mozzarella desmenuzada baja en humedad, 0.25 taza queso Parmesano rallado, chopped 4 oz rodajas de pepperoni picadas aproximadamente, and 0.5 cucharadita copos de pimienta roja (if using) evenly over the sauce.

Starting from the long edge with filling all the way to the edge, tightly roll the dough into a log, jellyroll-style. Pinch the seam firmly to seal. Place the log seam-side down.

Using a sharp Knife, cut the log into 24 equal rounds, each about ¾-inch thick. Arrange them cut-side up in the prepared Baking Dish, snug but not squished. It's okay if they touch — they'll pull apart after baking.

Cover the dish loosely with Plastic Wrap or a kitchen towel and let the rolls rest for 15 minutes. This second rise gives them a lighter, fluffier texture.

Brush the tops of the rolls generously with about half the garlic butter. Bake at 375°F for 20–22 minutes, until the tops are golden brown and the cheese is bubbly.

Remove from the Oven and immediately brush the rolls with the remaining garlic butter. Let them cool for 5 minutes before serving. Serve with extra pizza sauce on the side for dipping.