East Coast Bar Pizza
RECIPE
Makes 4 pizzas
DOUGH
▪300g or 1 1/4c water
▪6g or 2tsp instant yeast
▪40g or 3Tbsp olive oil
▪525g or 4 1/4c all purpose flour
▪10g 1.5tsp salt
Add ingredients to stand mixer with dough hook and mix on medium for 2-3 minutes or until a loose ball forms. Increase the speed to high and continue to mix for an additional 5 minutes.
When the dough looks smooth and is clearing the bowl, it’s ready. Divide into 4 even pieces (225g each) and shape into balls as shown in video @1:07.
Place each ball into an oiled container and cover. Allow to sit at room temperature for 30 minutes then refrigerate for 24+ hours.
SAUCE
▪1 28oz/794g can crushed tomatoes
▪100g or 1/3c + 1.5Tbsp tomato paste
▪12g or 1/3/4tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or .5tsp garlic powder
▪2g or .5tsp onion powder
▪2g or .75tsp black pepper
▪2g or 1.5tsp dried basil
▪2g or 1 1/4tsp dried oregano
▪1g or 3/4tsp red Chile flakes
Add all ingredients into the crushed tomato can and blitz with immersion blender until smooth.
ASSEMBLING AND BAKING
▪450g/1lb full fat aged mozzarella, shredded
▪225g/.5lb young white cheddar, shredded
▪Grated parmesan
▪Flakey salt
▪Dough (recipe above)
▪Sauce (recipe above)
Mix shredded mozzarella and cheddar cheeses together.
Remove shaped dough ball(s) from the fridge and bring to room temperature for about 90 minutes.
To shape dough, flip tempered dough ball onto a floured work surface. Roll out into a bout a 10”/25cm round.
Dock dough with a fork (poke surface of crust with a fork to create many tiny holes). Place rolled out dough into an oiled 12” pizza pan (i’m using a 12” lloyd’s pizza pan) and spread out smoothly into the pan, pressing perimeter of crust up the sides of the pan a bit.
Add a few spoonfuls of sauce on top of the dough and spread from edge to edge.
Top that with a couple of handfuls of the cheese blend and any other toppings you’d like. I like Italian sausage(recipe below), roasted red bell peppers, pepperoni, pepperoncinis, etc.
Dust the top with grated parmesan and a sprinkle of flakey salt. Place in 550F/288C oven on top of a preheated pizza steel/stone to bake for 6 minutes.
When cheese is melted, transfer the pizza from the pan directly onto the pizza steel. Continue to bake for 3-5 more minutes to crisp the bottom.
ITALIAN SAUSAGE RECIPE
▪1lb/450g 80/20 ground pork
▪10g or 1.5tsp salt
▪8g or 2tsp sugar
▪2g or 1tsp black pepper
▪2g or .5tsp garlic powder
▪1g or 2/3tsp oregano
▪1g or 1.5tsp dried sage
▪5g or 2.5tsp paprika
▪1g or 3/4tsp Chile flake
▪5g red wine vinegar
▪2g or .5tsp crushed fennel
Mix together, working the meat well.
