Bar Pizza
The Bar Pizza hails from New England and combines a crispy thin crust with tomatoes and shredded cheese that's baked to perfection in 10-inch round pans. It's as easy to eat as it is to make!
Servings: 2 10-inch pizzas
Equipment
Ingredients
For the dough
- 1 3/4 cups bread flour
- 1/2 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 3/4 teaspoon sugar
- 5 1/2 ounces cold water
- 2 teaspoons olive oil
For the 2 bar pizzas
- 3 tablespoons corn oil
- 3 tablespoons unsalted butter melted
- 1 14-ounce can crushed tomatoes drained for 3 minutes
- 1/2 teaspoon Sicilian oregano
- 3/4 cup shredded mozzarella
- 3/4 cup shredded mild cheddar
- sliced pepperoni optional
Instructions
For the dough
- In a large bowl, mix together the dry ingredients. Add the water a bit at a time and mix thoroughly to form a dry rough mass.
- Pour the oil over the dough, mix again to scrape off any dough residue stuck to the sides of the bowl, and place the rough shaggy dough onto a work surface.
- Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 20-30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).
- Divide dough into 2 equal sized portions. Pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place each dough ball seam-side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 but ideally 24 hours before using. Note: if you want to make pizza the same day, set the covered dough balls in a warm area of kitchen and let rise for 90-120 minutes or until the dough doubles in size. You can then make your pizza, but it won't have as much flavor as a cold fermented dough the next day.
For the bar pizza
- Remove the dough balls, leaving them still in their containers, from the fridge 2 hours prior to using.
- Preheat oven to 500°F and set 1 rack on the lowest level and the other to the second-highest level.
- Oil each 10-inch bar pizza pan with 1 1/2 tablespoons of oil and 1 1/2 tablespoons of melted butter, including the side edges. Place the dough ball into the pan and press it out to the edges of the pan. If you can't do it right away and the dough springs back, simply cover with plastic wrap and wait 20-30 minutes and press again. Make dimples into the dough with a fork so that the pizza won't create large bubbles.
- Meanwhile, strain the crushed tomatoes for 3 minutes to remove excess water. Discard the water. Season the tomatoes with salt to taste. If you want a smooth sauce, blender pulse or use an immersion blender.
- Once the pizzas have been stretched place a layer of sauce onto each then sprinkle a bit of oregano and top with the cheese. Note: you will need to use all the cheese but might have some leftover sauce.
- Bake for 8 minutes on the lower level and check for brownness. If the pizza is golden brown and crisp move the pans to the second highest level and bake for another 5-8 minutes or until the pizza is nicely browned and cooked through. If the pizza is still blond after the first 8 minutes on the lowest rack, bake for the whole time on the lowest rack. Enjoy!
Notes
- Pans. Bar pizza pans work great, but if you don't have one, use a 10-inch cake pan or other round pan with at least a 1-inch side wall. Darker pans are better for browning.
- Dough. Store bought pizza dough can be subbed for the homemade dough. You will need 14 ounces of dough for 2 10-inch bar pizzas.
- Cheese. Soft provolone can be subbed for the cheddar or you can use all mozzarella.
- Toppings. Use any toppings you like. Some good ones are pepperoni, crumbled Italian sausage, sliced meatballs, olives, and mushrooms. Note: a pizza with heavy toppings will take a few minutes more to cook.
- Leftovers. Bar pizza can be saved in the fridge for up to 3 days or frozen for 3 months. Reheat in a 350°F oven.
Nutrition
Calories: 1062kcal | Carbohydrates: 102.2g | Protein: 33.5g | Fat: 58.8g | Saturated Fat: 25.4g | Cholesterol: 113mg | Sodium: 1450mg | Fiber: 5.7g | Sugar: 2.7g | Calcium: 505mg | Iron: 8mg
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