Updated 1/15/19. *removed the balling stage
Bar pizza is a Massachusetts creation of delicious proportions. It’s not the type of thing you’d see in a high-end restaurant or even a by-the-slice joint. It feels most at home in dimly lit dive bars. Like your local “insert tow” house of pizza.
It’s definitely not health food: pizza dough cooked in a bar pizza pan that has been saturated with olive oil. The fairly thin dough absorbs the oil and crisps on the bottom, so every bite is full of flavor. Unlike our 72-hour dough, we only ferment this recipe for 12-24 hours. It’s extremely wet and sticky, and works best when you let a stand mixer do the work of kneading for you. If your looking for some topping ideas, we share a pretty extensive toppings and how to cook bar pizza in this post.
Bar Pizza Dough
Makes four 10-inch pies about 230 grams each
- 550 grams All Purpose (4 cups) flour
- 21 grams (1 tablespoon plus one teaspoon) fine sea salt
- 1 gram (¼ teaspoon) active dry yeast
- 350 grams (1 ½ cups) water
- 12 grams (1 tablespoon) olive oil
- Mix the dry ingredients together into the bowl of a stand mixer fitted with the dough hook attachment.
- Add the water and mix for 2 minutes on low. Add the olive oil, and mix until the dough starts to look smooth and a bit shiny and pull away from the sides of the bowl, about 2 minutes more.
- Place in bowl covered with plastic wrap and proof at room temperature for 12-24 hours, dough should almost double in size.
Day of pizza making, lightly flour your work surface and remove mixture. Divide dough into 4 equal portions. This is the best part of the bar pizza dough. Making dough balls is not necessary. Dough can stay in fridge fermenting 3-5 days. Alternatively, remove dough portions as needed. Allow to rest at room temp for 3-4 hours.