New England Bar Pizza
New England Bar Pizza is a medium American recipe that serves 4. 965 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 3 hrs 2 min | Cook: 27 min | Total: 3 hrs 44 min
Cost: $5.59 total, $1.40 per serving
Ingredients
- 8.33 oz All-Purpose Flour (sifted)
- 1 Tbsp Granulated Sugar
- 1 tsp Rapid Rise Yeast (active dry yeast)
- 0.67 cup Water (lukewarm (about 105°F))
- 4 tsp Olive Oil (extra virgin, divided: 1.5 tsp dough, 1 tsp sauce, 1.5 tsp pan)
- 0.75 tsp Salt
- 14.5 oz Diced Tomatoes (canned, no added salt)
- 0.5 tsp Dried Oregano
- 0.5 tsp Granulated Sugar (for sauce)
- 0.25 tsp Salt (for sauce)
- 0.125 tsp Red Pepper Flakes
- 0.125 tsp Black Pepper
- 1 cup Mozzarella Cheese (shredded yourself)
- 1 cup Sharp Cheddar Cheese (shredded, sharp not extra sharp)
Instructions
Combine Dry Ingredients
Place the all‑purpose flour, 1 Tbsp sugar, and 1 tsp rapid‑rise yeast in the food processor and pulse for about three seconds until evenly mixed.
Time: PT2M
Add Water and Blend
With the processor running, slowly add 2/3 cup lukewarm water and blend until no dry flour remains and a shaggy dough forms.
Time: PT1M
Hydrate the Dough
Let the dough rest in the processor bowl for 10 minutes so the flour can fully hydrate.
Time: PT10M
Incorporate Oil and Salt
Add 1.5 tsp olive oil and 0.75 tsp salt, then process 30–60 seconds until the dough forms a sticky ball that clears the sides of the bowl.
Time: PT1M
Knead the Dough
Turn the dough onto a lightly oiled countertop and knead for about one minute until smooth.
Time: PT1M
First Rise
Shape the dough into a tight ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for 2 – 2½ hours, or until nearly doubled in size.
Time: PT2H30M
Prepare the Sauce
Combine the 14.5 oz canned diced tomatoes, 1 tsp olive oil, 0.5 tsp dried oregano, 0.5 tsp sugar, 0.25 tsp salt, 1/8 tsp red pepper flakes, and 1/8 tsp black pepper in the food processor. Blend 30 seconds until smooth.
Time: PT1M
Shred the Cheeses
Shred 1 cup mozzarella and 1 cup sharp cheddar cheese yourself; set aside.
Time: PT5M
Preheat Oven and Oil Pans
Preheat the oven to 500°F. While it heats, brush each 9‑inch dark cake pan with 1.5 tsp olive oil, ensuring the entire surface is lightly coated.
Time: PT16M
Temperature: 500°F
Shape the Dough
Punch down the risen dough, divide it in half, and form each piece into a ball. Press with fingertips into a 6‑inch disc, then gently stretch or roll to a 10‑inch round.
Time: PT5M
Transfer to Pan
Place the rolled dough into the oiled pan, pressing the edges up to create a quarter‑inch lip around the perimeter.
Time: PT2M
Add Sauce
Spoon about 1/3 cup of the tomato sauce onto the dough, spreading it with a brush to the edges of the crust.
Time: PT2M
Add Cheese
Evenly sprinkle the shredded mozzarella and sharp cheddar over the sauce, making sure some cheese reaches the crust edges.
Time: PT3M
Bake the Pizza
Place the pan on the bottom rack, closest to the heating element, and bake at 500°F for 12 minutes, rotating the pan halfway through for even browning.
Time: PT12M
Temperature: 500°F
Rest and Slice
Remove the pizza from the oven, let it rest for 5 minutes, then slice with a pizza cutter or sharp knife.
Time: PT5M
Nutrition Facts
- Calories
- 965
- Protein
- 38 g
- Carbohydrates
- 98 g
- Fat
- 44 g
- Fiber
- 5 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Yeast
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Granulated Sugar: Honey, Maple syrup (reduce liquid)
- Instead of Rapid Rise Yeast: Instant Yeast, Bread Machine Yeast
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Salt: Sea Salt
- Instead of Diced Tomatoes: Crushed tomatoes, Fresh diced tomatoes (adjust liquid)
- Instead of Dried Oregano: Italian seasoning
- Instead of Granulated Sugar: Honey (use less)
- Instead of Red Pepper Flakes: Cayenne pepper (use less)
- Instead of Mozzarella Cheese: Low‑moisture mozzarella
- Instead of Sharp Cheddar Cheese: Mild cheddar, Colby
Equipment Needed
- Food Processor
- Measuring Cups and Spoons
- Mixing Bowl
- Plastic Wrap
- 9‑inch Dark Cake Pan (x2)
- Pastry Brush
- Oven
- Pizza Cutter or Sharp Knife
- Rolling Pin (optional) (optional)
Critical Steps — Do Not Skip
- Incorporate Oil and Salt to form a sticky dough ball
- First Rise until dough is nearly doubled
- Shape the Dough into a thin 10‑inch round with a raised lip
- Bake at 500°F for 12 minutes, rotating halfway
Chef Tips from the Video
- A dark‑colored cake pan acts like a cast‑iron skillet, giving the crust a deep caramelization.
- Brush a thin layer of olive oil on the dough before adding sauce for a subtle fried flavor.
- For extra flavor, sprinkle a pinch of flaky sea salt on the cheese just before baking.
- Rotate the pan halfway through baking to ensure even browning on both sides.
Troubleshooting
Dough does not rise.
Check that the yeast is fresh and the water was warm, not hot. If the kitchen is cold, place the bowl in a warm (but turned‑off) oven or near a stovetop.
Crust is soggy.
Make sure the dough is thin and the pan is well‑oiled. Bake on the bottom rack for maximum heat from the element, and avoid using too much sauce.
Cheese does not melt or stays stringy.
Use freshly shredded mozzarella and sharp cheddar; pre‑shredded cheese often contains anti‑caking agents that inhibit melting.
Edges are not crispy.
Brush the pan generously with olive oil and use a dark pan; increase bake time by 1–2 minutes if needed.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat directly in a 450°F oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead; refrigerate after the first rise and let it come to room temperature before shaping.
- Sauce freezes well; make it a day ahead and thaw before use.
- Shred the cheeses and store in a sealed bag in the fridge for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of New England Bar Pizza in American cuisine?
New England Bar Pizza, often called "ba pizzer," originated in the bars of coastal Massachusetts where a thin, greasy crust paired with a sharp cheddar‑mozzarella blend satisfied salty cravings after a night out. It reflects the region’s love of hearty, no‑frills comfort food and has become a staple of local tavern menus.
What are the traditional regional variations of New England Bar Pizza within New England cuisine?
While the core ingredients stay the same, some bars add a splash of hot sauce to the tomato base, use a blend of cheddar and provolone, or top the pizza with a thin layer of sliced pepperoni. In Rhode Island, a sprinkle of cornmeal on the pan is common, whereas in Boston-area pubs the crust may be slightly thicker.
How is New England Bar Pizza traditionally served in Massachusetts bars?
It is typically served hot, cut into eight wedges, and eaten with the hands. The pizza is often paired with a cold beer, and the greasy edges are prized for their crisp, caramelized texture.
What occasions or celebrations is New England Bar Pizza traditionally associated with in New England culture?
Bar pizza is a go‑to snack for late‑night gatherings, sports‑watching parties, and after‑work drinks. It’s also a common offering at local festivals celebrating regional food heritage.
What makes New England Bar Pizza special or unique in American pizza traditions?
Its ultra‑thin, oil‑fried crust, the combination of sharp cheddar with mozzarella, and the use of a dark cake pan for deep browning set it apart from the softer, cheese‑heavy styles found elsewhere in the United States.
What are the most common mistakes to avoid when making New England Bar Pizza at home?
Common errors include using pre‑shredded cheese (which contains anti‑caking agents), over‑kneading the dough, using too much sauce, and baking on a light pan that doesn’t brown the crust. Follow the recipe’s oil‑brushed dark pan and thin‑crust technique for best results.
Why does this New England Bar Pizza recipe use a dark cake pan instead of a traditional pizza stone?
The dark pan conducts heat quickly and creates a fried‑like crust that mimics the original bar‑pan cooking method. A pizza stone would give a softer crust, which is not authentic to the regional style.
Can I make the New England Bar Pizza dough ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough for up to 24 hours, covered tightly. Bring it back to room temperature before shaping; the flavor will improve with a slower, cooler fermentation.
What texture and appearance should I look for when the New England Bar Pizza is done cooking?
The cheese should be bubbly with light brown spots, and the crust should be deep golden‑brown with a crisp, slightly fried edge. The raised lip around the pan should be firm and not soggy.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in rigorous, science‑based cooking tutorials, recipe testing, and equipment reviews that help home cooks achieve reliable, repeatable results.
How does the YouTube channel America's Test Kitchen's approach to American regional cooking differ from other cooking channels?
America's Test Kitchen emphasizes methodical testing, precise measurements, and clear explanations of why each step matters, whereas many other channels focus more on visual appeal or shortcuts without the same depth of experimentation.
What other New England recipes is the YouTube channel America's Test Kitchen known for?
America's Test Kitchen is known for classic New England dishes such as Boston baked beans, clam chowder, lobster rolls, and traditional New England boiled dinner, all presented with detailed technique notes.
Last updated: August 21, 2026
