Brooklyn Blackout Pizza

This recipe channels an iconic, lost (its inventor, the commercial bakery Ebinger’s, went out of business in 1972), and obsessed-over New York City chocolate dessertcake — the Brooklyn Blackout Cake, a three-layer devil’s food cake slathered with chocolate pudding and frosting and dramatically covered with cake crumbs — and reinterprets it as a dessert pizza on homemade cocoa dough. While it’s a bit of a labor of love, the result is a showstopper, with various layers of chocolate and texture.

Featured in: Brooklyn Blackout Pizza: A Labor of Love and Nostalgia

Arthur Bovino is Ooni’s Head of Pizza Content. Arthur is the founder of the 101 Best Pizzas in America and author of “Buffalo Everything: A Guide to Eating in ‘The Nickel City’” and “The Buffalo New York Cookbook: 70 Recipes from The Nickel City.” You can follow him on Instagram @nycbestpizza.

Difficulty

Servings

Makes two 8-or 10-inch pizzas

Prep Time

35 minutes

By Ooni HQ

A pizza covered in chocolate pudding, chocolate cake and chocolate cookies on a wooden pizza peel

Note

While baking, the dough may start to bubble in places with no chips, and the chips may slightly darken and burn. Most imperfections will be forgiven post-bake, as you slather chocolate chips over the dough base.

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