In a large mixing bowl, combine the warm water and active dry yeast, letting it sit for 5 minutes until frothy. Add the olive oil, flour, and a generous pinch of salt, mixing until a shaggy dough forms. Knead for 5-7 minutes until smooth. Let rise covered in a warm spot for 1 hour.

Punch down the dough and divide it into 6 equal portions. Roll each into a 6-inch (15cm) circle, ensuring the center is slightly thicker than the edges.

Spoon 2 tablespoons (30ml) of thick red tomato sauce onto the bottom half of each dough circle, leaving a 1-inch (2.5cm) border. Layer with sliced pepperoni and top generously with shredded mozzarella cheese.

Fold the top half over the filling and crimp the edges tightly with a fork. Transfer to a parchment-lined baking sheet. Brush evenly with the egg wash, then immediately sprinkle with dried parsley and oregano flakes. Cut a tiny slit in the top of each pocket.

Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes until the crust is a deep golden-brown and slightly blistered. Let rest on a wooden cutting board for 5 minutes before serving.