MAKES FOUR 10-INCH PIES
Bar pizza is a delicious Massachusetts creation. It’s not the type of thing you’ll see in a high-end restaurant or even at a by-the-slice joint; it’s most at home in dimly lit dive bars.
It’s definitely not health food—this pizza dough is cooked in a pan that’s 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 it’s best to let a stand mixer do the kneading for you. Paired with a cold beer, pizza with this crust offers a true taste of old-school Boston.
550 grams (4½ cups) all-purpose flour
21 grams (1 tablespoon plus 1 teaspoon) fine sea salt
1 gram (¼ teaspoon) active dry yeast
1½ cups water, warm (about 105°F)
1 tablespoon olive oil
1. Sift the dry ingredients into the bowl of a stand mixer fitted with the dough-hook attachment.
2. 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 pulls away from the sides of the bowl, about 2 minutes more.
3. Let the dough rest for 20 minutes, then place it in a bowl and let it rest for 2 hours or until dough has doubled in size.
4. Lightly flour your work surface and remove mixture. Divide dough into 4 equal portions.
5. Let the dough proof for 2 hours on a lightly floured sheet tray, covered with plastic, before proceeding with the recipe (here).