Knead the bread mixture, oil and 150 ml of lukewarm water with the dough hooks of the hand mixer, first at a low setting, then at the highest setting to form a smooth dough. Dust the dough with flour and cover with foil. Leave to rise in a warm place for about 1 hour. Drain the pepperoni and cut into rings. Clean, clean and slice the mushrooms. Put dough on a work surface dusted with flour and divide into 4 pieces.
Roll each piece out oval and place on 2 baking trays lined with baking paper. Put tomato sauce on top and spread. Cover each with 3 slices of salami, mushrooms and pepperoni. Bake the trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes. Garnish with oregano
1 hour waiting time