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South Shore Bar Pizza
South Shore Bar Pizza is a thin-crust, pan-baked pizza with deeply caramelized edges and a unique three-cheese blend on top. It’s SO good!
Ingredients
Dough for two pizzas
7 fluid ounces of water, 98-100 degrees F
1/2 teaspoon dry active yeast
1 teaspoon granulated sugar
11 1/2 ounces all-purpose flour (approximately 2 cups)
3 1/2 teaspoons extra virgin olive oil, plus a little more to oil the bowl
1 teaspoon table salt
Sauce
1 15-ounce can Pastene California Pizza Sauce
Cheese blend for two pizzas
2 7-ounce packages 18-month aged cheddar cheese shredded (we used Old Croc brand)
1 cup fresh mozzarella shredded (buy a package of whole milk mozzarella and shred yourself)
1/4 cup freshly grated Parmesan cheese
Other
1 teaspoon extra virgin olive oil
Instructions
- One day prior to baking, make the dough. In the bowl of a stand mixer with the dough hook, place 98-degree water with yeast and sugar. While the yeast blooms, measure out the other ingredients.
- In a separate large bowl measure flour(weighing the flour is more accurate). Measure oil in a fluid measuring cup and measure and store the salt separately.
- Once the yeast blooms (becomes foamy), about 5-10 minutes, alternate adding flour and oil with mixer on low. Do not add salt yet.
- Scrape and mix on medium low for four minutes to knead. The dough should slightly stick to the bottom as it mixes. If not, add a tablespoon of water at a time until it does. If too sticky, add a tablespoon of flour at a time until the dough just sticks a little to the bottom as it kneads. The dough will be sticky to the touch.
- After four minutes, add the salt and mix for four more minutes. Scrape into a large bowl that you oiled with a bit of olive oil. Cover and proof until doubled in size, about two hours.
- Punch the dough down and weigh out two six-ounce dough balls. There will be seven ounces of dough leftover. Save for later in case you need it to patch the pizza dough if it tears then freeze the rest in a small zipper bag for other pizza recipes, or simply use it to make a third pizza. Place the two dough balls into two sealed sandwich bags and refrigerate overnight.
- Make the cheese blend by combining the three cheeses, cover and refrigerate until the next day.
- One hour before baking, preheat the oven to 450-degree F with a pizza stone on the lowest rack and one upper rack placed into the top position. If you don’t own a pizza stone, bake the pizza on the bottom rack for the entire bake time.
- Remove the dough from refrigeration. Remove each dough ball from the bags and shape each into a neat round ball.
- Place one half teaspoon of olive oil in each of the two pizza pans and brush to the edges. Place one dough ball on the oil and press down to make a round disc. Place a towel over the two pans and over the course of the next hour, work the dough to the edges, letting it relax between presses. When you finally reach the edge, press up the sides a quarter inch. Don’t rush this process or the dough will tear.
- Laced or not? If laced (sauce and cheese burned on the edges), spoon on ½ cup of sauce and bring it right to the pan edge, letting it mound up a bit on the edge. Spread 2 ½ cups of the cheese blend over the top, making sure the sauced edge gets extra cheese.
- If not laced, spoon on 1/3 cup of sauce but leave a small edge crust (sauce to the edge but not mounded and over the top edge). Spread two cups of the cheese blend to the edge of the sauce.
- Two pans can be baked at once if your stone is big enough to accommodate. Place the pans right onto the stone and time for ten minutes. Then with oven mitts, move the pans to the top rack to finish baking, about 8-10 minutes more depending on how dark you like your pizza. Our personal preference is to bake the entire 20 minutes to really get a nice char. Laced is our favorite (the darker and more burned the better)
- Remove with oven mitts and using a firm rubber or silicone scraper or spatula, run around the edge to loosen the laced pizza edges, then slide onto your cutting board. The non-laced pizza should slide right out.
- Cut each into six pieces with a long sharp knife or a pizza cutter wheel and serve three pieces per person. Personally, I can eat a whole pizza so feel free to double our recipe for big eaters or make that third pizza from the third dough ball.
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Notes
If you want to add toppings, see our Cooking Tips & Tricks in the post above.
Find it online: https://www.afamilyfeast.com/south-shore-bar-pizza/
