To make this stuff you'll need an Angel food–cake pan. An angel cake pan is ideal, but I misplaced ours and used a Bundt pan instead. Be sure to grease it with nonstick cooking spray, or lightly oil it with olive oil.
Preheat oven to 350°F (180°C). Meanwhile grate 8 ounces of mozzarella cheese on the large holes of a box grater. (Note: It's best to grate an 8-ounce chunk of cheese instead of using pregrated -- pregrated is coated with cornstarch to keep it from clumping, and that affects even melting.)
Make a chiffonade of fresh basil using about 6 large leaves.
Divide the pizza dough into two equal portions, flatten one portion of dough to 1/2 inch thick, and cut it into a grid of 1-inch squares — or as close as you can get to that. Dip the dough pieces into the sauce, and place them in the pan for the first layer. Sprinkle with grated Parmesan cheese.
Cheese and Repeat
Layer on 1/2 cup of shredded mozzarella. (Note: It's best to grate an 8-ounce chunk of cheese instead of using pregrated — pregrated is coated with cornstarch to keep it from clumping, and that affects even melting.) Add a small amount of basil chiffonade.
Repeat process with second portion of dough, remaining sauce, another dusting of Parm, and the remaining mozzarella. Add some more basil.
Bake, Cool, Tear Apart
Bake the monkey bread in the preheated oven until it doubles in volume and the cheese is a golden brown, about 50 minutes. Remove from oven and let cool before turning out on a large serving platter.
Pro tip: Make sure to provide your kids with plenty of napkins.