South Shore Bar Pizza (Print View)
Crisp-edged pizza loaded with cheddar and mozzarella atop a golden, thin, homemade dough.
# What You'll Need:
→ Dough
01 -
7 fluid ounces water, 98–100°F
02 -
1/2 teaspoon active dry yeast
03 -
1 teaspoon granulated sugar
04 -
11 1/2 ounces all-purpose flour (about 2 cups)
05 -
3 1/2 teaspoons extra virgin olive oil, plus more for oiling bowl
06 -
1 teaspoon table salt
→ Sauce
07 -
1 can (15 ounces) Pastene California Pizza Sauce
→ Cheese Blend
08 -
2 packages (7 ounces each) 18-month aged cheddar cheese, shredded
09 -
1 cup whole milk mozzarella, shredded
10 -
1/4 cup freshly grated Parmesan cheese
→ Other
11 -
1 teaspoon extra virgin olive oil
# Directions:
01 -
In the bowl of a stand mixer fitted with the dough hook, combine warm water, active dry yeast, and sugar. Allow yeast to bloom until foamy, about 5–10 minutes.
02 -
Weigh all-purpose flour into a separate large bowl. Measure olive oil in a fluid measuring cup and keep salt ready separately.
03 -
With mixer on low, alternately add flour and olive oil to the yeast mixture. Do not add salt yet. Scrape sides and mix on medium-low for 4 minutes, adjusting dough with 1 tablespoon of water if too dry or 1 tablespoon of flour if too sticky. Dough should slightly stick to bottom of bowl.
04 -
Add salt to dough and mix for an additional 4 minutes. Transfer dough to a lightly oiled large bowl, cover, and proof until doubled, about 2 hours.
05 -
Punch down dough and portion into two 6-ounce dough balls. Reserve surplus 7 ounces for patches or future use. Place dough balls into separate sealed sandwich bags and refrigerate overnight.
06 -
Mix shredded cheddar, mozzarella, and grated Parmesan. Cover and refrigerate until assembly.
07 -
One hour before baking, preheat oven to 450°F with a pizza stone on the lowest rack and an additional rack in the uppermost position.
08 -
Remove dough balls from refrigerator and shape each into a tight, round ball. Place 1/2 teaspoon olive oil in each of two 10-inch pizza pans and brush oil to edges. Press dough ball in center, then gradually work dough out to edges over 1 hour, allowing it to rest between stretches. Once dough reaches the edge, press up sides 1/4 inch.
09 -
For laced edges, spoon 1/2 cup pizza sauce to pan edges, slightly mounding sauce at rim. Distribute 2 1/2 cups cheese blend evenly, ensuring edge has extra cheese.
10 -
For a traditional edge, spoon 1/3 cup sauce just to the rim (not over); spread 2 cups cheese blend to edge of sauce.
11 -
Place pans on pizza stone (if available), and bake for 10 minutes. Wearing oven mitts, move pans to top rack and bake 8–10 minutes longer, or until desired charring is achieved. For a deeply charred, crispy crust, extend total bake time to 20 minutes.
12 -
Remove pans from oven with mitts. Use a silicone or firm rubber scraper to loosen laced edges. Slide pizzas onto cutting board, slice each into 6 portions with a long sharp knife or pizza wheel, and serve.
# Notes:
01 -
Weighing flour yields more consistent dough texture than volume measurements. Allowing dough to relax between stretches prevents tearing and leads to a more even crust.