New England Bar Pizza

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

1. 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

2. 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

3. Hydrate the Dough

   Let the dough rest in the processor bowl for 10 minutes so the flour can fully hydrate.

   Time: PT10M

4. 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

5. Knead the Dough

   Turn the dough onto a lightly oiled countertop and knead for about one minute until smooth.

   Time: PT1M

6. 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

7. 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

8. Shred the Cheeses

   Shred 1 cup mozzarella and 1 cup sharp cheddar cheese yourself; set aside.

   Time: PT5M

9. 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

10. 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

11. 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

12. 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

13. Add Cheese

    Evenly sprinkle the shredded mozzarella and sharp cheddar over the sauce, making sure some cheese reaches the crust edges.

    Time: PT3M

14. 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

15. 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