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South Shore Bar Pizza Recipe

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★★★★★

4.7 from 60 reviews

The South Shore Bar Pizza is a classic style pizza known for its thin, slightly crispy crust and savory blend of aged cheddar, fresh mozzarella, and Parmesan cheeses. This recipe features a homemade dough that is proofed overnight for optimal texture and flavor, paired with a flavorful tomato sauce and baked on a pizza stone for that perfect charred crust. Ideal for pizza enthusiasts looking for a bar-style pie with a rich cheesy topping and a beautifully tender crust.

Ingredients

Scale

For the Dough

  • 7 fluid ounces water, 98-100 degrees F
  • ½ teaspoon dry active yeast
  • 1 teaspoon granulated sugar
  • 11 ½ ounces all-purpose flour (approximately 2 cups)
  • 3 ½ teaspoons extra virgin olive oil, plus more for oiling the bowl
  • 1 teaspoon table salt

For the Sauce and Cheese Blend

  • 1 15-ounce can Pastene California Pizza Sauce
  • 2 7-ounce packages 18-month aged cheddar cheese, shredded (Old Croc brand recommended)
  • 1 cup fresh mozzarella, shredded (use whole milk mozzarella)
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon extra virgin olive oil

Instructions

  1. Prepare the Dough Starter: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, dry active yeast, and granulated sugar. Let the yeast bloom for 5-10 minutes until foamy.
  2. Measure Dry and Wet Ingredients Separately: While the yeast blooms, measure the flour in a separate large bowl (weighing preferred), extra virgin olive oil in a fluid measuring cup, and separately measure the salt.
  3. Mix Dough Ingredients: With the mixer on low, alternate adding the flour and olive oil to the bloomed yeast mixture, but do not add salt yet.
  4. Knead the Dough: Mix on medium-low speed for four minutes. The dough should slightly stick to the mixer’s bottom; if not, add water tablespoon by tablespoon to achieve slight stickiness. If too sticky, add a tablespoon of flour at a time until the dough is tacky but manageable. The dough will feel sticky to the touch.
  5. Add Salt and Continue Kneading: Add the salt and mix for an additional four minutes. Then scrape dough into a large bowl coated lightly with olive oil, cover, and proof until doubled in size, about two hours.
  6. Divide and Refrigerate Dough: Punch down the dough, then weigh and separate into two six-ounce balls. Reserve approximately seven ounces for patching or a third pizza later. Place the two balls in sealed sandwich bags and refrigerate overnight.
  7. Prepare Cheese Blend: Combine the shredded aged cheddar, fresh mozzarella, and freshly grated Parmesan cheese. Cover and refrigerate until needed the next day.
  8. Preheat Oven and Pizza Stone: One hour before baking, preheat oven to 450°F with a pizza stone on the lowest rack and an upper rack placed near the top. If no stone is available, bake on the bottom rack.
  9. Shape Dough: Remove dough from the refrigerator, forming each ball into a neat round shape.
  10. Stretch and Press Dough on Pizza Pans: Place ½ teaspoon olive oil in each of two pizza pans, brush to edges, place one dough ball on each and press into a round disc. Cover with a towel, and over the next hour, gradually stretch the dough to the edges, letting it relax between presses. Press up the edges about a quarter inch without rushing to avoid tearing.
  11. Apply Sauce and Cheese – Laced Option: For a laced crust (sauce and cheese burned on edges), spoon ½ cup sauce on the dough, spreading it all the way to the pan edge, allowing it to mound slightly on the edge. Top with 2½ cups cheese blend, ensuring cheese covers the sauced edge liberally.
  12. Apply Sauce and Cheese – Non-Laced Option: For non-laced, spoon 1/3 cup sauce but leave a small edge crust without mounding sauce on the rim. Spread 2 cups cheese blend evenly to the edge of the sauce.
  13. Bake the Pizzas: Place one or two pans directly on the preheated stone. Bake for 10 minutes on the lowest rack, then transfer with oven mitts to the upper rack and bake for another 8-10 minutes or until desired browning is achieved. A full 20-minute bake is recommended for a well-charred laced crust.
  14. Remove and Loosen the Pizzas: Using oven mitts, remove pans from oven. For laced pizzas, loosen edges with a firm rubber or silicone scraper before sliding onto a cutting board. Non-laced pizzas should slide out easily.
  15. Slice and Serve: Cut each pizza into six slices using a sharp knife or pizza cutter. Serve three slices per person. Optionally, use the reserved dough to make a third pizza or patch if needed.

Notes

  • Dough requires an overnight refrigeration step to develop flavor and texture.
  • Using a pizza stone enhances crust crispness but pans can be used if a stone is unavailable.
  • Stretch dough slowly and carefully to avoid tears; let it rest as needed.
  • Laced pizza means sauce and cheese are spread to the pan edge and slightly burned edges are desirable for authentic flavor.
  • Cheese blend includes aged cheddar, fresh mozzarella, and Parmesan for complex flavor.
  • Reserve extra dough for patching or making another pizza.

Keywords: South Shore Bar Pizza, bar pizza recipe, homemade pizza dough, cheddar mozzarella pizza, pizza stone baking

Find it online: https://servedbynora.com/south-shore-bar-pizza-recipe/