1. Put strong flour in a bowl, make 3 grooves, put salt, dry yeast, and sugar in each groove, coat with flour, and mix thoroughly. 2. Pour water and mix, then add olive oil and knead by hand for 15 minutes. 3. Apply olive oil on the top, cover and ferment in a warm place for 1 hour. 4. After fermentation, remove air bubbles, round and rest at room temperature for 15 minutes. 5. Roll out the dough thinly. 6. Put it in the mousse mold, shape it, and remove the protruding part with a knife. 7. Slice the pepperoni salami. 8. Apply tomato sauce and then add cheese. Repeat one more time. 9. Put pepperoni on top, sprinkle with dry parsley, and bake in an oven preheated to 200 degrees for 25-30 minutes.