Making New Jersey Bar Pie/Chicago Tavern Style Thin Crust Pizza

hey this is Kevin Lynch I'm gonna show you how to make a super thin style of pizza known as bar pie or tavern style bar pie is popular and working-class bars in places like North New Jersey Stamford Connecticut and the southside of Chicago everybody makes their bar pie a little bit different but the key is that it's super thin and it's super crispy some places make bar pie on a pan some places make it right on the stone and a lot of places use the pan and then finish it on the stone and that's the way I like to make it so my oven on it 550 right now and my stone has been in there for an hour to get it nice and hot you'll see a lot of different types of pants these aluminum pans which are great for serving pizza don't seem to hold heat very well in an oven so I really like to use a pan made of steel so as far as steel pans for five dollars I got this 12 and a half inch pan from Target it's got a nice little Ridge on it which is great for making bar pie where I have this 14-inch Chicago metallic steel pan which is great for making chicago-style deep-dish or the thin crust bar pie today I'm gonna make bar pie on my fourteen inch pan and I'm gonna use that nine ounce dough ball if you have a 12 inch pan I'd recommend a 7 ounce dough ball so the first thing I'm going to do is I'm going to take some extra virgin olive oil and put it in the bottom of my pan I'm just gonna rub it in as you can see I have a nice coating of olive oil in the bottom of the pan I don't like my pizza swimming in olive oil but enough to make the pizza separate from the pan and enough to get it nice and hot on the bottom next thing I'm gonna do is I'm gonna stretch my dough ball out to about 14 inches so it fits in the pan so here's my 9 ounce dough ball I put my dough recipe in the description but you can also get dough at the grocery store you want your dough at room temperature before making pizza to make sure to take it out of the refrigerator about three hours before you start so I'm gonna carefully take my dough out of my Tupperware here and dip it in flour I really want to coat each side of this dough ball pretty good with flour they ain't gonna put it on a floured surface I'm gonna start out hand stretching the dough to make sure it stays round use the flat parts of your fingers not necessarily the tip I'm just going in a circular motion to keep it round now that my dough balls a lil bit stretched out I'm going to take out my roller and stretch it out to the 14 inches make sure you put some more flour on there okay you put a little bit on the roller I'm just going to try to roll it evenly in each direction so I rolled out my pizza dough it's not perfectly round but that's okay that's what the pan is for so I'm gonna take this dough and just drop it into the pan so it's in here now I'm just gonna take the edges and put them right up against the sides of the pan so your dough should move around nice and easy in here with the olive oil kind of maneuver your dough so that fits in here and just perfectly as you can see it's starting to get there I got a little bit more work to do so just keep pinching the dough up against the sides and there we are we have it in there pretty good so you're not gonna want a lot of crust on your bar pie so I'm gonna take the sauce and cheese and put it right up against the edge of the pan since bar pies have super thin pizza I don't like to use a ton of sauce or a ton of cheese so I got my sauce in there you really can just put your favorite pizza sauce in there you can see my pizza sauce recipe in the description or just any pizza sauce you like from the store now I'm gonna take my cheese and put it in here and if you like that caramelized cheese edge you can put it right up against the edge of the pan so I'm not gonna use a ton of cheese since it's a super thin pizza when you use less cheese it'll burn easier and people really like burnt cheese on their bar pie so you can see the amount of cheese I put on there on all my pizzas I like a little bit of Romano and a little bit of parmesan so I got my mozzarella my parmesan in my Romano on the pizza I like some oregano on my pizza and you can use fresh oregano or dried oregano today I have some fresh oregano from the garden so I'm just gonna sprinkle this on here I always like a little bit of black pepper on my pizza if you just want to cheese pizza it's ready to go in the oven but today I'm in the mood for a pepperoni pizza and a sausage and peppers pizza so I'm gonna do half on one side and half on the other I'm just gonna take my pepperonis and put them on half the pizza then I'm gonna do my sausage and peppers on the other side so I got my sausage on there I'm gonna put some green pepper on it now I like a little bit of onion too all right so this pizza is ready to go in the oven I got a half pepperoni and half sausage and peppers I'm gonna cook it for five minutes in the pan on top of the stone and then I'm gonna take the pizza out of the pan and put it right on top of the stone and finish it for six more minutes it's been five minutes so I'm going to take the pizza out of the oven so now I'm gonna take my pizza and transfer it from the pan to the peel I put a little bit of cornmeal on the peel so I can slide it right on the stone so I'm just gonna slide it off I'm holding the pizza pan with the glove and I'm gonna use a spatula to scoop it out all right now we're gonna slide it back on the stone all right it's been six minutes now listen to this crunch so New Jersey they cut it like traditional pizza in Chicago they do the square cut for the sausage and pepper sausage is very popular in Chicago I'll do the square cut and I'll do traditional for the pepperoni it's delicious it's thin it's crispy and it would be perfect at a barstool

Channel: Pizza Channel

Views: 12,766

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Id: ahMforQsdG4

Length: 7min 20sec (440 seconds)

Published: Fri Apr 24 2020