Pizza Cake

Looks like a cake, tastes like a pizza!

Ingredients

Dough

• 220g sourdough starter

• 500g (4 1/8 cups) bread flour 

• 90g (2/3 cup) tapioca flour

• 3 tsp salt

• 1.5 tbsp granulated sugar

• 340 ml (1 1/3 cups) slightly warm water

•  128g (9 Tbsp) unsalted butter, divided (6 tbsp melted, 3 tbsp softened to room temperature)

Filling and Topping

• 8 oz provolone slices

• 12 oz low-moisture mozzarella, shredded

• 1 15-oz can of tomato sauce

• 5 oz parmesan, shredded

• 1 12-oz can of tomato paste

• 1 tsp salt

• 1 tsp dried basil

• 1 tsp dried oregano

• 1 tsp chili flakes

• A handful of basil leaves

• 1 pint cherry tomatoes, halved

• Edible flowers, optional

Instructions

Dough

1. Combine the starter, flours, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the warm water and melted butter.

2. On low speed, beat the dough until it is smooth and gently pulls away from the sides of the bowl and falls off the dough hook, about 4-5 minutes

3. Remove the dough from the bowl and form it into a ball. Lightly grease a large bowl and place the dough inside. Cover the bowl tightly and let the dough rise overnight in the fridge.

4. Lightly flour a large work surface. Remove the dough from the bowl, and roll it into a large rectangle. Spread 1/4 cup of softened butter on the dough. Roll it up lengthwise, then cut it into thirds. Form the three pieces of dough into balls and place them back into your greased bowl. Cover them and allow them to rise in the fridge.

Assembly

1. When ready to bake, preheat the oven to 425°F. Line 9-inch and 6-inch cake pans with parchment paper.

2. Roll each dough ball into a large circle. Place two of the circles in the pans so that they cover the bottom and sides of the pan.

3. Place 6 oz of the provolone and 8 oz of the mozzarella on top of the dough in the 9-inch pan. Place the remaining cheese in the 6-inch pan.

4. Pour 8 oz of the tomato sauce over the cheese in the 9-inch pan and 4 oz in the 6-inch pan. Sprinkle the Parmesan over the sauce.

5. Use the third rolled circle of dough to cover the 9-inch pan. Press the dough together at the edges of the pan and trim the excess.

6. Roll the excess dough into another circle and use it to cover the 6-inch pan.  Press the dough together at the edges of the pan and trim the excess.

7. Cut a 4-inch circle in the top of the 9-inch pizza to let steam out. Cut small slits in the 6-inch pan.

8. Place the pizzas on a baking tray and bake them for 25-35 minutes, or until the crust is golden-brown and the sauce is bubbling. The 6-inch pizza will cook in less time, so keep an eye on it.

9. Use the parchment paper to gently lift the pizzas out of the pans and onto a wire rack to cool.

10. Meanwhile, mix the remaining tomato sauce, tomato paste, salt, dried basil, chili flakes, and oregano in a small bowl.

11. Once the pizzas are cooled, stack the 6-inch pizza on top of the 9-inch pizza, covering the large hole.

12. Cover the pizzas in the tomato sauce mixture, using pastry tools as needed to smooth the edges.

13. Chiffonade the fresh basil and sprinkle it all over the pizza. Place the halved cherry tomatoes around the edges. Garnish with edible flowers and serve!