New England Bar Pizza

New England Bar Pizza
via p.12-13 August/September 2014 issue of Cook’s Country Magazine

DOUGH
1 2/3 c all purpose flour
1 Tbsp sugar
1 tsp instant yeast
2/3 c water
1 ½ tsp extra-virgin olive oil
¾ tsp salt

SAUCE
1 (14.5 oz) can diced tomatoes
1 tsp extra-virgin olive oil
½ tsp dried oregano
½ tsp sugar
¼ tsp salt
1/8 tsp pepper
1/8 tsp red pepper flakes

TOPPING
4 oz (1 c) sharp cheddar cheese, shredded
4 oz (1 c) mozzarella, shredded
1 Tbsp extra-virgin olive oil
Victoria’s NOTE: I added pepperoni to our pizzas.


DOUGH: Process flour, sugar and yeast in food processor until combined, about 3 seconds. With processor running, slowly add water; process dough until just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work-bowl, 30 to 60 seconds.

Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover with plastic wrap and let rise at room temperature until almost doubled in size, 2 to 2 ½ hours.

SAUCE: Process all ingredients in clean, dry food processor until smooth, about 30 seconds; set sauce aside. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

TOPPING: Adjust oven rack to lowest position and heat oven to 500°F. Combine cheddar and mozzarella in a bowl. Using pastry brush, grease bottom and sides of 2 dark-colored 9-inch round cake pans with 1 ½ teaspoons oil each.

Transfer dough to lightly floured counter, divide in half, and shape into balls. Gently flatten dough ball into 6-inch disk with finger-tips. Using rolling pin, roll disk into 10-inch round. Transfer dough to prepared pan and press into corners, forcing ¼ inch lip of dough up sides of pan. Repeat with remaining dough ball.

Spread 1/3 cup sauce in thin layer over entire surface of 1 dough. Using pastry brush, brush sauce over lip of dough. Sprinkle 1 cup cheese mixture evenly over pizza, including lip. (Victoria’s NOTE: As the pizza bakes, the sauce and the cheese are going to caramelize to create the “laced edge” that makes this pizza so famous.) Repeat with remaining dough, 1/3 cup sauce, and 1 cup cheese mixture.

Bake until  crust is browned and cheese is bubbly and beginning to brown, about 12 minutes, switching and rotating pans halfway through baking. (Victoria’s NOTE: The edges will be turning black and you’ll be scared, but it’s really okay. I did exactly what they said and the bottom of my crust was PERFECT. Keep cooking it!) To remove pizzas from pans, run offset spatula along top edge of pizza crust. Once loosened, slide spatula underneath pizza and slide pizza onto wire rack. Let cool for 5 minutes. Slice and serve. 

Makes 2 nine inch pizzas. Serves 4. 



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