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East Coast Bar Pizza

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 day 1 hour
Cook Time: 15 minutes
Servings: 4 pizzas
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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.

ITALIAN SAUSAGE RECIPE:

  • Mix together, working the meat well.
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