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Bar Pizza

Inspired by barpizzabarpizza.com and Bay State Restaurant Products, Inc.

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Note: The quantities below will make four 10-inch bar pies.

Dough

Latest recipe as of 4/16/2023

Ingredients

Instructions

  1. Combine dry ingredients in mixing bowl
  2. Add liquids and turn mixer on low
  3. If dough does not come together fully, add water 1/2 tsp at a time until it all combines into a smoothish mass that looks like pizza dough
  4. When fully combined, remove from mixer, form into ball, and put covered in fridge
  5. 3-5 hours before using, weigh and portion into four smaller balls and let stand until ready to form and use

What's changed

Since 5/24/2023

  1. Changed flour ratio from 350g Bread Flour and 100g AP Flour to 350g AP Flour and 100g Bread Flour

Since 2/2/2023

  1. Changed flour ratio from 300g AP Flour and 150g Bread Flour to 350g Bread Flour and 100g AP Flour
  2. Changed 4 Tbsp corn oil to 2 Tbsp olive oil, 2 Tbsp vegetable oil
  3. Nixed 2 Tbsp butter
  4. Improved clarity on instructions

Sauce

Latest recipe as of 4/16/2023

Ingredients

Instructions

  1. Mix together for a chunky sauce OR
  2. Blend for a smoother sauce

What's changed

Since 1/27/2024

  1. Switched recommended tomatoes from Wegmans Coarse Ground Steam Peeled to Pastene Kitchen Ready Crushed Peeled Tomatoes

Since 2/2/2023

Note: Most of the south shore bar pies we had in Mass were simple, consisting of high quality skinless, seedless ground tomatoes with salt and pepper. The most notable exception was Cape Cod Cafe, which was very herbacious. I have tweaked my recipe here based on the ones I enjoyed most.

  1. Nixed 2 tbsp tomato paste
  2. Nixed 1 tsp each oregano, parsley, and paprika
  3. Standardized salt at 1/2 tsp
  4. Added pepper at 1/2 tsp
  5. Reduced garlic and onion powder from 1 tsp to 1/2 tsp

Cheese Blend

Latest recipe as of 4/16/2023

Ingredients

Modern Blend

Traditional Blend

Instructions

  1. Shred any unshredded cheese
  2. Combine all ingredients in a bowl
  3. Toss to combine

To create your own East Coast Blend mozzarella

Note: freezes well

  1. Shred together 1 block each of low moisture whole milk mozzarella and low moisture part skim mozzarella (I source mine from Wegman's)
  2. Toss to combine

What's changed

Since 12/31/2023

  1. Managed to source Grande East Coast Blend shredded mozzarella and updated recommendations

Since 5/24/2023

  1. I was able to source Cabot Mild White cheddar and do some test runs with it and update my cheese recommendations accordingly.
  2. Replaced 8 oz Wegman's sharp white cheddar and 8 oz Cabot [Vermont/New York/Extra] sharp white cheddar with Cabot Mild White Cheddar

Since 2/2/2023

  1. Nixed 3 oz provolone, doesn't need it
  2. Standardized measurements on romano and oregano

Making the pizzas

Latest recipe as of 4/16/2023

  1. Using a brush, apply corn or vegetable oil to your pizza pan, making sure to cover the bottom, corners, and sides
  2. Press the dough into the center of the pan, spread out the dough into a flat disk, working towards the sides
  3. If the dough does not spread easily, let sit for 15 additional minutes before attempting again
  4. Once the dough is happily at the edges of the pan, dimple it with your fingers or poke all over with a fork to help reduce chance of bubbles
  5. Apply sauce, going all the way to the edge
  6. Apply cheese blend of your choice, going all the way to the edge
  7. Add any toppings you like

What's changed

Since 1/27/2024

  1. Updated instructions to better reflect reality

Since 2/2/2023

  1. Created this section

Baking Instructions

Latest recipe as of 4/16/2023

  1. Preheat oven to 550 degrees Fahrenheit, convection ON if you have it
  2. Bake 15 minutes or to your liking, making sure to pop bubbles with a fork or bubble popper

What's changed

Since 2/2/2023

  1. Higher temperature, after learning most of the bar pizza restaurants cook at 600°F
  2. Convection on
  3. Standardized cook time

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