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East Coast Bar Pizza

Name: East Coast Bar Pizza
Prep time: 1500 min
Cook time: 15 min
Ingredients: 300 g water; 6 g instant yeast; 40 g olive oil; 525 g all purpose flour; 10 g kosher salt; 800 g crushed tomatoes (canned); 100 g tomato paste; 12 g kosher salt; 20 g sugar; 2 g garlic powder; 2 g onion powder; 2 g black pepper; 2 g dried basil; 2 g dried oregano; 1 g crushed red pepper/red Chile flakes; 450 g full fat aged mozzarella (shredded); 225 g young white cheddar (shredded); grated parmesan; flakey salt (I use Maldon); dough (recipe above); sauce (recipe above); 450 g 80/20 ground pork; 10 g kosher salt; 8 g sugar; 2 g black pepper; 2 g garlic powder; 1 g oregano; 1 g dried sage; 5 g paprika; 1 g chile flake

Bar Style Pizza aka South Shore Pizza is the crispy little thin crust pizza I didn’t know I needed. The unique cheese blend gets a little greasy in a good way to create a truly special regional winner of a pizza.

Prep Time: 1 1

Cook Time: 15

Servings: pizzas

Ingredients

DOUGH:

300 g water
6 g instant yeast
40 g olive oil
525 g all purpose flour
10 g kosher salt

SAUCE:

800 g crushed tomatoes, canned
100 g tomato paste
12 g kosher salt
20 g sugar
2 g garlic powder
2 g onion powder
2 g black pepper
2 g dried basil
2 g dried oregano
1 g crushed red pepper/red Chile flakes

ASSEMBLING AND BAKING:

450 g full fat aged mozzarella, shredded
225 g young white cheddar, shredded
grated parmesan
flakey salt, I use Maldon
dough, recipe above
sauce, recipe above

ITALIAN SAUSAGE RECIPE:

450 g 80/20 ground pork
10 g kosher salt
8 g sugar
2 g black pepper
2 g garlic powder
1 g oregano
1 g dried sage
5 g paprika
1 g chile flake
5 g red wine vinegar
2 g crushed fennel

Metric – US Customary

Instructions

DOUGH:

If you're new to folding and shaping pizzas, I recommend watching my YouTube video linked above to familiarize yourself with stretching and shaping the pizza before beginning this process.

Add ingredients to stand mixer with dough hook and mix on medium for 2-3 minutes or until a loose ball forms. Increase the speed to high and continue to mix for an additional 5 minutes.
When the dough looks smooth and is clearing the bowl, it's ready. Divide into 4 even pieces (225g each) and shape into balls.
Place each ball into an oiled container and cover. Allow to sit at room temperature for 30 minutes then refrigerate for 24+ hours.

SAUCE:

Add all ingredients into the crushed tomato can and blitz with immersion blender until smooth.

ASSEMBLING AND BAKING:

Mix shredded mozzarella and cheddar cheeses together.
Remove shaped dough ball(s) from the fridge and bring to room temperature for about 90 minutes.
To shape dough, flip tempered dough ball onto a floured work surface. Roll out into a bout a 10″/25cm round.
Dock dough with a fork (poke surface of crust with a fork to create many tiny holes). Place rolled out dough into an oiled 12″ pizza pan (i’m using a 12″ lloyd’s pizza pan) and spread out smoothly into the pan, pressing perimeter of crust up the sides of the pan a bit.
Add a few spoonfuls of sauce on top of the dough and spread from edge to edge.
Top that with a couple of handfuls of the cheese blend and any other toppings you’d like. I like Italian sausage(recipe below), roasted red bell peppers, pepperoni, pepperoncinis, etc.
Dust the top with grated parmesan and a sprinkle of flakey salt. Place in 550F/288C oven on top of a preheated pizza steel/stone to bake for 6 minutes.
When cheese is melted, transfer the pizza from the pan directly onto the pizza steel. Continue to bake for 3-5 more minutes to crisp the bottom.