We started with pizza dough. We stretched it into longer rectangles. We took cake pans and put sauce and cheddar cheese in the bottom of the pan. We lined the pizza dough with sauce, salumi, and mozzarella cheese. We rolled the pizza up cinnamon roll style. We cut the roulade into 8 pieces and arranged them in the cake pan. We let the dough rise for another 30 minutes. Then we baked the rolled pizza for 25 minutes at 500°F on the baking steel in our oven. When we pulled the pans from the oven, the pull-apart pizzas were crisp, charred, and melty. The cheese and sauce combination on the bottom of the pan did not release as I planned. It mostly stuck to the pan. The pull-apart pizza did slowly fall out of the pan, with a little assistance from a small offset spatula. We flipped them over onto a clean plate and grated smoked parmigiano reggiano over them. The top was crispy and crunchy. The rolls were soft and tender, rich with salumi and cheese. The pull-apart pizza has potential and needs further refinement. It needs to reach the point where it’s as good, if not better than pizza proper.
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