PocketCook

From @Sam the Cooking Guy

Thin-Crust Bar-Style Pizza

25 min · Serves 2

25 mintotal
20 minhands on
18steps
2servings

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Ingredients

For the dough

  • 2 cups plus 2 tbsp bread flour (about 270 g)
  • 1 1/3 tsp kosher salt
  • 2/3 tsp sugar
  • 1/16 tsp instant dry yeast (a generous pinch)
  • 1/2 cup plus 2 tbsp room-temperature water
  • 1 tsp olive oil, plus more for the proofing containers
  • Vegetable shortening or neutral oil for greasing the pan

For the tomato sauce

  • 14 oz canned baby Roma tomatoes (about 400 g)
  • Red pepper flakes, to taste
  • Garlic powder, to taste
  • Dried oregano, to taste
  • Sugar, to taste
  • Salt and black pepper, to taste
  • 1 tsp olive oil

For the toppings

  • 6 oz low-moisture mozzarella, shredded (about 170 g)
  • 3 oz Calabrese salami, thinly sliced (about 85 g)
  • 1/4 cup sweet cherry peppers, seeded and sliced (about 60 g)
  • Hot honey, for drizzling
  • Freshly grated Parmesan cheese, to finish

Method

For the dough

  1. Put the bread flour, salt, sugar and yeast into a bowl and stir briefly to combine.

  2. Add the olive oil and water, then stir until a shaggy dough forms and no dry flour remains.

  3. Form the dough into a ball, cover the bowl with a cloth, and leave it to rest for 30 minutes.

    Then 30 min of waiting

  4. Turn the dough out onto a lightly floured surface and fold it over itself a few times until smoother and tighter, 2–3 minutes.

  5. Return the dough ball to the bowl, cover with the cloth, and let rest for 1 hour.

    Then 60 min of waiting

  6. Cut the dough in half and shape each piece into a smooth ball.

  7. Place each dough ball into a lightly oiled container, cover with a towel, and let proof at room temperature for 2 to 3 hours.

    Then 120 min of waiting

For the tomato sauce

  1. Combine the canned tomatoes, red pepper flakes, garlic powder, oregano, sugar, salt, pepper and olive oil in a tall container.

  2. Blend with an immersion blender until smooth, then set aside.

For the toppings

  1. Shred the low-moisture mozzarella and slice the cherry peppers into thin strips.

  2. Preheat your pizza oven to 750°F (400°C), or a conventional oven to its highest setting (around 550°F/290°C).

  3. Generously grease a 10-inch round bar pie pan with vegetable shortening or oil.

  4. Place one dough ball in the center of the pan and press it evenly out to the edges using your fingertips, creating a thin base with a slight outer lip.

  5. Spread a thin layer of tomato sauce over the dough (about 1/4 to 1/3 cup).

  6. Evenly scatter the shredded mozzarella, sliced Calabrese salami and sweet cherry peppers over the top, then finish with a light sprinkle of extra cheese.

  7. Place the pan in the preheated pizza oven and turn the flame down to low (or bake on high in a conventional oven).

  8. Bake for 10 to 12 minutes, rotating the pan regularly to ensure an even cook, until the cheese is bubbling and the crust is crisp and golden.

    Then 10 min of waiting

  9. Remove the pizza from the pan and finish with a drizzle of hot honey and freshly grated Parmesan before slicing.

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