Roll the dough to a 15x12 inch rectangle. Notice there's no flour on my board. It's sticky, but the oil in it makes it work out okay and adding too much flour makes the dough tough.
Take 1/2 stick of room temperature butter and spread it all over the dough.
Starting at the short end, roll up like a jelly roll, then flatten the roll into an 18×4 inch log. I know this is nuts. Stay with me.
Cut the log in half and fold the ends in to the center of each half. Place back in the oiled bowl and allow to rise in the fridge about 50 minutes and after it's been in the fridge for 30 minutes, go ahead and preheat your oven to 425.
After the 50 minutes, roll the dough out to a 13 inch circle.
Coat your cake pans in 2 tablespoons of olive oil each and transfer. Poke holes in the dough with a fork to release any air bubbles.
Sprinkle 2 cups of mozzarella cheese evenly between the two pans, one cup on each pizza dough.
Layer each with half the sauce OVER the cheese. Sprinkle with 1/4 shredded parmesan per pizza.
Bake on the lowest rack for 20-30 minutes. Let sit about 15 minutes before removing from pans or slicing.