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.
It’s definitely not health food: pizza dough cooked in a 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. Because we give this dough so little time to ferment, it’s extremely wet and sticky, and works best when you let a stand mixer do the work of kneading for you. Paired with a cold beer, this crust offers a true taste of old school Boston.
Makes four 10-inch pies
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) tepid water, about 105 degrees F
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 warm 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 and rest for 2-4 hours, until dough has doubled in size.
- Once your time is up, lightly flour your work surface and remove mixture. Divide dough into 4 equal portions.
- Let the dough proof for 2 hours on a lightly floured sheet tray, covered with plastic, before proceeding to make pizza..