Post Time: 2026-03-13

Country: United States, Australia, United Kingdom. City: Greensboro, Jackson, Las Vegas, San Diego, South BendSouth Shore Bar Pie ☘️ One of my favorite styles of pizza that not many folks outside of New England know about is bahhhhh pie. Baked in a heavily oiled 10-inch pan then removed and finished directly on the baking surface, it yields a super thin and crispy pizza with lacey cheese edges and pairs perfectly with an ice-cold beer. This is my take on the New England classic. Yields Two 10 Inch Pizzas Ingredients: Dough: @kingarthurbaking Bread Flour 215g Warm Water (80-90°F) click through the next website page 133 g Kosher Salt 5g Extra Virgin Olive Oil 12g IDY .75g Toppings: Full Fat Low Moisture Mozzarella 1/2 cup White Cheddar 1/2 cup Sauce (homemade or store-bought) Method: To make your dough, mix all ingredients into a rough ball. Cover for 10 mins. Knead until smooth about 3-5 mins. Divide into to even pieces, oil, and place in a covered container in the fridge for 24-48 hours. Remove from your fridge 1-2 hours before baking to temper. Heavily coat all sides of a 10-inch circular pan like a @lloydpans with olive oil. Stretch your dough by hand into a round then place it visit the next site in your pan. Began pressing to the corners. If it doesn't make it, cover and rest for 10 mins. Once to the corners, pinch the edges slightly up the sides of the pan. Dock the dough by poking holes all around with a fork to help release steam to keep the crust thin and avoid air bubbles. Top with sauce and cheese making sure go all the way to the edges Baking in a home oven: Preheat oven to 500 with a @bakingsteel for at least an hour. Bake in the pan for 5 click the following post mins, remove from oven. Let rest for 3 mins. Run a pairing knife around the pan to release the cheese from the edges. Remove pizza from the pan onto a pizza peel and launch back directly on your steel for another 5 minutes until the bottom is crisp and the top is well done. Baking in an outdoor oven: If using an @oonihq or @gozney preheat for 30 mins until the stone temperature is 700°-750°F. Turn flame to low and bake in the pan for 5 mins. Remove from your oven, release from the pan and launch directly on the stone for another 3-5 mins until crispy