HOW TO MAKE BAR PIZZA AT HOME | A Complete Guide

today we're going to make some bar pizza it originated in the south shore of massachusetts where i grew up and i had it my entire childhood it's a wonderful pan pizza with sauce and cheese that goes all the way to the edge and a thin cracker-like crust so watch the video learn how to make it you'll love it i guarantee also this is a collaboration with ethan over at cooking with e he's making some delicious pies in his channel so go check out his video when you're done watching mine so there's some items that we need to prep before we can actually cook pizza one is to make our sauce two is to make dough three is to grate some cheese and four we need to gather some toppings since the sauce is sort of the least exciting part of all of this let's knock that out first first thing you'll need to do is grab a saucepan and get it over medium heat and then you're going to want to add about a couple tablespoons of olive oil once the oil is moderately hot but not super hot go ahead and add your garlic this is about a tablespoon and a half uh four cloves or about 20 grams so give that a quick stir and then you're going to want to add some chili flake i'm using aleppo pepper aleppo's got a gentler heat than a typical red chili flake but you can use that as well i'm adding a uh about a quarter teaspoon here there add a half teaspoon of dried oregano and if all you have is an italian blend use it it'll be yummy then carefully add a can of san marzano tomatoes this is 28 ounces or 794 grams and to finish things up we're going to add 14 grams that's a half ounce or one tablespoon of sugar and 12 grams of fine sea salt that's just under a half ounce or a teaspoon and a half almost forgot we need a quarter teaspoon of ground fennel seed now reduce the heat to low bring your sauce to a simmer and let that cook for about an hour until it's reduced by a third all right the sauce has been cooking for about an hour and it's reduced by a third you can use a whisk to break up the tomatoes or i'm gonna hit it with a stick blender just to break up the tomatoes and smooth out the sauce looks pretty good now let the sauce cool to room temp then transfer it to a bowl or a container slap a lid on it then put it in your fridge and hold it until you're ready to make pizza now let's make the dough all right the first thing you're going to want to do is grab yourself a bowl and add 320 grams of warm water that's about 11 and a half ounces temp should be about 100 degrees fahrenheit that's a nice round number and then add some sea salt this is about 12 grams a little under a half ounce or about two teaspoons give the water a little stir to dissolve the salt and then go in with two grams of active dry yeast that's about a half teaspoon there all right i know there's going to be some concerned folks that are worried that the salt is going to kill their yeast trust me it's not going to there's not enough of it in this mixture to do that but if it's something you can't live with just add the active dry yeast to your flour and you'll be all good now we're just going to put this bowl off to the side and let the yeast bloom for a few minutes and in the meantime grab yourself a pretty big bowl this is what you're going to need the dough in and add 520 grams or about a pound and two ounces of all-purpose flour and if you're looking for the volume measurements they're waiting for you in the video description box below the video now just make a well in the center of your flower this is where your liquids are going to go pour the yeast and water and salt in make sure there's there actually get all the yeast and then add 28 grams of extra virgin olive oil that's about two tablespoons about an ounce and then just start mixing very gently with your hands just start incorporating the wet and the dry ingredients together you guys have a stand mixer go ahead and use it but i know a lot of folks watching today probably don't have one so we're going to mix this by hand and uh to do that just keep mixing those going to look shaggy at first and you're going to see some dry ingredients at the bottom but if you pinch and just press the ingredients together and fold and kind of do all those things eventually you'll have a nice homogeneous bar pizza dough yeah that looks pretty good all right i'm going to throw a damp cloth over the dough and let it rest for about 15 minutes just to let the flour hydrate then we'll come back and we'll move on to the next step okey-dokey it's been 15 minutes and our dough looks pretty good now we can do one of two things we can either knead or we can fold it let me show you what i mean by folding what you're going to do is you're going to grab the dough and you're going to pull up on it and fold it over onto itself and you're going to work around the perimeter doing this you probably get four folds out of this okay four folds out of the dough so i've done two here's a third one and then a fourth one okay just like that kind of press down make sure everything is nice and tight cool all right place your damp cloth back over the dough and let it rest for 15 to 20 minutes okay and then repeat the entire process all over again you're going to do this about three or four times in the course of an hour alternatively you can just knead the dough and that's what i'll show you next you're going to want to lightly flour your work surface just like this just a little bit you don't want to incorporate too much new flour into the dough and then you're going to turn your dough out onto the board turn the dough out on your work surface sprinkle a little bit of flour over the top of the dough just like that and then fold it over onto itself turn and repeat fold it over turn 90 degrees repeat do this i'd say knead like this for about a couple of minutes and anytime the dough just gets a little bit too sticky for you you can use a little bit more flour just enough to keep it from sticking that's all and after about two minutes like i said two to three minutes your dough will be ready to go looks pretty good yeah look at that so now you have two options you can either knead or you can fold kneading is obviously a little faster but it requires some more technique folding not so much it's pretty straightforward but it takes a little bit more time whatever you choose they both make great doughs so when you're ready grab a lightly greased bowl drop your dough in cover the bowl with some plastic film and let it rest at room temp for two hours or until it's doubled in size all right it's been about two hours my dough is just about doubled in size not quite but close and i'm cool with that i'm gonna lightly flour this work surface i'm going to turn the dough carefully now turn it out onto this counter here there flour the top of this dough a little bit so my cutter won't stick to it and since this dough is uh for four pizzas i'm gonna cut this into four equal pieces all right i'm gonna use a scale to fine-tune the weight of each piece so let's let's see here 215 should all be between 210 and 220 grams 206 that one's a little lighter 214 and this one's going to be heavier 224. so i'm going to take a little nub off this one apply to this one and i think we're good all right grab some containers preferably ones with a lid i've got these plastic ones here you're gonna need four and i've lightly greased the inside with some olive oil you can use any type of oil you want to but just lightly grease the inside of each container then take your dough and carefully form it into a ball i just tuck the dough underneath of itself kind of like this does a pretty good job and i'm just sort of tightening the dough ball up doesn't have to be perfect like that see and then just put it in the container just like that and pop a lid on it all right i have four containers here i'm going to pop them in the fridge let this dough cold ferment for 24 hours that's going to give us some additional gluten development in the dough it's also going to provide some really nice flavor and about two hours before i'm ready to bake i'll pull the dough and let it acclimate to room temp that'll make it a little easier to work with and we'll start making our pies all right it's been 24 hours plus about an hour and a half out on the counter here the dough is looking great it's definitely doubled in size and it's got some gas in there let's let these hang out for another 20 minutes or so we can talk cheese i am using a blend of sharp cheddar sharp white cheddar and a low moisture whole milk mozzarella this mozzarella right here this guy it's just a chunk cut from a larger piece at the deli counter so go there if you can't find it in the cheese section of your store in this cheddar well it's a basic white sharp cheddar that you can find pretty much anywhere and please buy block cheese if you can and grate it at home it's not only more economical but it's a better product that pre-shredded cheese that you can find at the store well it's covered in anti-caking agents and starches and it browns funny it melts kind of weird it's just a far less superior product you'll get much better results with block cheese some sort of cheddar mott's blend is uh pretty traditional with bar style pizza but you know if you just use what you have on hand if you don't have cheddar and moths use fontina or something so for every pound of cheese blend use about 10 ounces of this cheddar and about six ounces of the whole milk mozzarella all right and that'll do it for the mozzarella there let's give this cheese a quick toss i think we're ready to make pizza so get yourself a 10 or 12 inch baking pan 10 is more traditional with bar pizza add about a tablespoon or so of olive oil you could use grape seed or some other type of oil too but i'm using olive oil and then smear it around the pan you could even go a little bit more you could add two tablespoons if you wanted to get real greasy then just drop one of these doughs in just like that make sure you have some oil on your hands and then just start pressing the dough out from the center to the edges oh and make sure that you've oiled the edge of the pan too this is non-stick but that's nice to have just in case you get a little bit of sticking going on be gentle here you don't want to tear the dough and just keep pushing working your way out from the center to the perimeter if you feel like you're fighting the dough in any way it's just it's not stretching for you walk away for a few minutes let that gluten relax and then come back to it but the extra oil in the dough should make it pretty pliable so i don't think you'll have any issues whatsoever a really important step with bar pizza is to press the dough along the edges of the pan like this that's going to give you that really thin almost non-existent crust now go ahead and sauce the pie you're going to give yourself an even coating all the way up to the edge of the pan just like this this is indicative of bar pizza and it's gonna help give you that nice kind of burnt laced edge okay and finally add your cheese i'm using about a half pound of the blend here but i think that's really a personal preference in how much you use just make sure you go all the way to the edge like you did with the sauce and give yourself a nice even coating there i think we're good that looks great perfect all right we're ready to bake but before i throw this pie in the oven let me show you my setup this might look a bit unusual but i'm taking a tip from kenji over at sirius eats and i'm placing my baking stone toward the top of the oven that way i have heat coming from the bottom to brown my pizza as it cooks in the pan below and i have heat coming from the top down to brown the cheese then i'm going to transfer the pizza to the stone during the last few minutes of cooking just to crisp up the crust even more let's cook this cheese pizza off first and then we'll make one with a few toppings so i've got my oven preheated to 500 degrees fahrenheit i'm gonna bake the pizza in the pan for about eight minutes then i'm gonna transfer to the stone and cook it for an additional two to three minutes just to crisp up the crust a little bit all right now i need to transfer this onto a pizza peel so run a knife around the pan make sure that it's not sticking anywhere i'm good here if you're trying to use a non-stick pan in this step of the process it's going to be a pain in the ass for you so spatula goes under you're going to slide it out of the pan and onto this on the peel back in the oven she goes on the stone for about two to three minutes like i said earlier all right what do you think about that one looks pretty good right ah man this looks pretty good bottom shot of the crust oh my god i'm so good so good all right i could crush this entire pizza i really could but let's make one with a few toppings all right i got another pie ready to go here and let's try one with some chopped bacon diced green pepper and some sliced red onion how about that definitely keep it simple maybe three toppings max like i've got going on here that's pretty traditional with bar pizzas nothing too crazy okay i think we're looking pretty good what do you think yeah that looks great all right let's go in the oven gotta break out the trophy stand for the next one so uh this is so unbelievably good definitely a recipe worth trying okay check out ethan's channel go watch his pizza video who's cooking up some good stuff over there subscribe if you haven't already give me a thumbs up and i'll catch you next time

Channel: Kitchen & Craft

Views: 68,960

Rating: 4.9268928 out of 5

Keywords: how to make bar pizza, how to make bar pizza at home, how to make bar style pizza, how to make greek pizza, how to make pizza, how to make pizza dough, bar pizza, south shore bar pizza, pizza at home, pizza dough, pizza dough recipe, boston pizza, easy pizza recipe, greek pizza, making pizza, south shore bar style pizza, tavern pizza, tavern pizza recipe, tavern style pizza, tavern style pizza recipe, thin crust pizza, baking steel, boston, kitchen and craft, south shore

Id: QeR-HSWGUiw

Length: 16min 21sec (981 seconds)

Published: Sun May 03 2020