Preheat the oven to 400°F with a rack within the center place. Line a big rimmed baking sheet with parchment paper.
Seize a spoon for the marinara sauce, shred the mozzarella, and prep your toppings (see notice). Reduce two good slices out of every pitted black olive to make eyes (it’s best to have 4 units.) Prepare all of this on a transparent work floor the place you propose to assemble the pizza braids.
Divide every dough ball into two equal items and ball them up. Place one of many balls on a big, floured reducing board. Maintain the remaining three below an upside-down bowl so they do not dry out when you type the primary mummy pizza braid.
Roll or stretch the dough right into a 7-by-11-inch oval. Then, use a pointy paring knife to chop 2-inch-long, ¼- to ½-inch-thick diagonal strips into the lengthy edges of the oval, leaving a 3-inch-wide column down the middle for the fillings. (See photograph.) Place the ready dough on the parchment-lined baking sheet.
Unfold 2 to three tablespoons of pizza sauce down the center of the dough, sprinkle with ¼ to ⅓ cup of the shredded mozzarella, and add sliced pepperoni and different toppings.
Pull the triangle of dough up and over the toppings on the backside of the oval. Subsequent, working from the underside upward, braid the strips of dough over the toppings to make a mummy wrapping, leaving a niche close to the highest for the eyes to peek via. Place two olive slices within the hole and press little items of mozzarella into the holes, if desired. (See picture right here and video under.)
Repeat the rolling/stretching, topping, and wrapping steps with the remaining three balls of dough.
Brush the tops of the mum pizza braids with a little bit olive oil and bake for 25 to twenty-eight minutes, rotating the pan across the midway mark, till the tops and bottoms are evenly browned.
Serve scorching with marinara/pizza sauce for dipping.