Crispy Bar-Style Pizza Recipe
Let's welcome this Crispy Bar-Style Pizza Recipe! Inspired by my husband, Danny's, love for pizza making, we worked on this one together.
Servings: 2 Pizzas
Ingredients
Pizza Dough
- 250 grams all-purpose flour 2 cups
- 150 grams water 3/4 cup
- 20 grams extra-virgin olive oil 1 ½ tablespoons
- 3 grams instant yeast 1 teaspoon
- 5 grams Diamond Crystal kosher salt 1 to 1 ½ teaspoons
Spicy Tomato Sauce
- 28 ounce can of whole peeled tomatoes
- 1 large garlic clove
- 1 teaspoon Calabrian chili paste
- 2 to 3 leaves of fresh basil pus more for topping
- Kosher salt and freshly ground black pepper
- White granulated sugar to taaste
Pizza and Toppings
- Unsalted butter for greasing
- 1/2 cup shredded low-moisture mozzarella cheese
- 1/2 cup shredded sharp white cheddar cheese
- Parmesan cheese
Instructions
- Make the Bar Style Dough: To a stand mixer with your dough attachment, add flour, water, olive oil, yeast, and kosher salt. Mix on medium to high speed until a loose ball forms, for about 7 to 9 minutes.
- Divide your dough into 2 balls and transfer to an oiled container, or separate bowl and cover tightly. Sit at room temperature for up to 6 hours, but overnight in the fridge is preferable. If you keep it in the fridge overnight, take it out at room temperature 1 to 2 hours before you are ready to cook.
- Make your pizza sauce: In a blender or food processor, blend your tomatoes, garlic, Calabrian chili paste, basil, salt, pepper and salt. Set aside until ready for use.
- Get a 10 inch pizza pan and pizza stone ready, using olive oil to coat the bottom or butter for greasing your pizza pan to prevent sticking and to get that crunchy bottom.
- Assemble and Cook: When you’re ready to make your pizza, preheat your oven to 500 degrees F (or as hot as your oven allows) with the top rack available, heating with your pizza stone at the top. Roll out the dough to about a 10-11 inch round pie and layer it gently on your pizza pan. Press out if needed to ensure it’s fully coating all parts of the pan.
- Gently poke holes with a fork all throughout the dough.
- Next, ladle about 1/2 cup sauce per pizza from edge to edge, topping with both your mozzarella and cheddar cheese, about 1/4 cup of each cheese per pizza.
- Transfer the pizza pan to the top rack over the pizza stone in the pan, or you can do this in a pizza oven.
- Allow the pizza to cook and crisp, for 6 to 8 minutes. Once you see browning forming on the outside parts of the dough, carefully remove the pizza out of the pan, and onto the hot pizza steel directly to continue to crisp directly on the stone.
- Remove the pizza from the oven on a cutting board, topping with parmesan and basil leaves.
Notes
- To substitute Calabrian Chili paste, you can use red pepper flakes.
- For a deeper depth of flavor, we recommend letting the dough rest in the fridge overnight. Let it come to room temperature before cooking. Overnight is not needed for this dough, but it does add more flavor and chew.
- If you want to skip the homemade tomato sauce, feel free to use your favorite store-bought pizza sauce.
Nutrition
Calories: 500kcal | Carbohydrates: 103g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 140mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 7mg