South Shore Bar Pizza

• •2 cups All-purpose flour
• •3 cup Warm water (105-115°F / 40-46°C)
• •1 teaspoon Active dry yeast
• •1 teaspoon Granulated sugar
• •1 teaspoon Salt
• •6 tablespoons Olive oil (for dough and pans)
• •15 oz can Crushed tomatoes (San Marzano style preferred)
• •1 teaspoon Garlic powder
• •1 teaspoon Onion powder
• •1 teaspoon Dried oregano
• •Pinch Black pepper
• •1 cup Monterey Jack cheese, shredded
• •1 cup Provolone cheese, shredded
• •1 cup Pepperoni (optional, small round slices)

Instructions

1. 1

   Prepare the Dough: In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.

2. 2

   In a large bowl, whisk together the all-purpose flour and 1 teaspoon of salt. Pour the activated yeast mixture and 2 tablespoons of olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

4. 4

   Once risen, gently punch down the dough to release the air. Divide the dough into 4 equal balls. Cover the dough balls and let them rest for 15 minutes.

5. 5

   Prepare the Sauce: While the dough rests, combine the crushed tomatoes, garlic powder, onion powder, dried oregano, 1/4 teaspoon salt, and black pepper in a small bowl. Stir well and set aside.

6. 6

   Preheat Oven and Pans: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the lowest rack during preheating. Generously coat the bottom and sides of four 8-inch round shallow metal pizza pans (or cast iron skillets/cake pans) with 1-1.5 tablespoons of olive oil each.

7. 7

   Form the Pizzas: Take one dough ball and gently press it into one of the oiled pans, working it from the center outwards to the edge. The dough should be thin and extend slightly up the sides of the pan. Repeat for the remaining dough balls. If the dough springs back, let it rest for 5 minutes, then continue pressing. Let the pressed dough rest in the pans for 10-15 minutes.

8. 8

   Assemble the Pizzas: Spoon 2-3 tablespoons of the prepared sauce onto each dough, spreading it thinly but leaving a small border for the cheese. Sprinkle about 1/2 cup of the shredded Monterey Jack and Provolone cheese blend over each pizza, making sure to push the cheese right to the very edge of the pan, so it touches the oiled sides. This is crucial for the 'laced' crust. Add pepperoni or other desired toppings, if using, on top of the cheese.

9. 9

   Bake: Place the pans directly on the preheated oven rack or pizza stone. Bake for 12-18 minutes, rotating the pans halfway through, until the crust is golden brown, the cheese is bubbly and melted, and the edges of the cheese are deeply caramelized and crispy (the 'lace').

10. 10

    Serve: Carefully remove the pizzas from the oven. Let them cool in the pans for 1-2 minutes. Using a thin spatula or knife, carefully loosen the edges and slide each pizza out of its pan onto a cutting board. Slice into wedges or squares and serve immediately.

Chef's Tips

• 💡The Right Pan: Traditional bar pizza uses specific shallow steel pans. If unavailable, 8-inch cast iron skillets or even metal cake pans work well. The key is generous oiling to create the crispy, laced edge.
• 💡The Cheese is Key: Monterey Jack cheese is traditional for its superior 'lace' formation. Ensure you push the shredded cheese right to the very edge of the pan so it melts and caramelizes against the oiled sides.
• 💡Thin Crust is Best: Don't be afraid to stretch the dough very thin. This pizza is meant to have a cracker-like, crispy crust.
• 💡High Heat is Essential: A very hot oven (475-500°F) is crucial for a quick cook, crispy crust, and proper cheese caramelization.
• 💡Don't Over-sauce: A thin, even layer of sauce is all you need. Too much sauce can make the crust soggy.
• 💡Reheating: Leftover bar pizza reheats beautifully in a toaster oven or on a dry skillet, restoring its crispiness.