Make the pizza dough: combine all ingredients in your stand mixer and, using the dough hook, knead for 6 to 8 minutes or until a smooth dough forms. If you do not have a stand mixer, combine the ingredients in a large bowl, stir until everything comes together, and then knead the dough with your hands for about 10 minutes. 

Shape the dough into a ball and place it in a lightly oiled sealed container in your fridge for 24 hours or overnight. 

30 minutes before time to bake: remove the dough from the refrigerator and preheat your oven to 450 F (230 C). If you have a pizza stone or pizza steel, add it to the oven on one of the middle racks to preheat. 

Weigh and portion the dough into 5 or 6 equal-sized portions. On a lightly floured counter or surface, roll each dough portion into a tight ball and let them all rest on the counter for 10 minutes under a clean kitchen towel. 

Shape and bake: After ten minutes, carefully shape each dough ball into a fairly flat oval about 5 or 6 inches long and 3 inches wide. If you are using a pizza stone or steel, add your shaped dough portions to a piece of parchment on top of your pizza peel or on top of an upside-down sheet pan. Depending on the size of your pizza stone/steel, you will likely have to bake these in batches of 2 or 3 dough portions at a time. You're going to carefully transfer the dough by sliding it on top of the parchment to the stone or steel in the hot oven. If you are not using a pizza stone or steel, place each piece of shaped dough onto a sheet pan that's lined with parchment paper. 

Bake the rolls for 15 to 20 minutes or until the exterior appears nice and golden brown. Note: parchment paper might burn at 450 F, so it's probably a good idea to check it at about the 5-minute mark. If it's turning dark colors, you can carefully yank it out since the rolls should be mostly set at this time. 

Pepperoncini pulled pork: add the pork shoulder, pepperoncinis, pepperoncini brine, salt, and black pepper to a slow cooker and cook on low for 8 to 10 hours. When the time is up, turn off the heat and allow the pork to cool for 30 minutes or so. Shred the pork with tongs or a couple of forks, remove and discard all the pepperoncini stems. Store in a sealed container in the refrigerator until time to sandwich. 

Warm the pork: when it's time to sandwich, add a sandwich-sized amount of pulled pork to a medium skillet over medium heat. Add in some bite-sized pieces of pineapple and chop up a new pepperoncini, and add both to the pulled pork in the skillet. Cook for 3 to 5 minutes or until the pork is lightly browned and the pineapple has also taken on some brown color and is starting to look crispy at the edges. 

Build the sandwich: add the warmed pork, pineapple, and pepperoncini to the bottom of a sliced pizza dough roll. Top with slices of pepperoni. Add slices of cheese to the inside of the top of the roll and place both the bottom roll and top roll on a sheet pan under your oven broiler until the cheese is melty and the pepperoni is crispy. If you do not have a broiler, you can place the sandwich in a 350 F (175 C) oven for about 5 minutes until the cheese has melted. 

Remove the sandwich from the oven, sprinkle some chopped parsley on top of the pork and pepperoni, and then close the sandwich and serve.