THIN & CRISPY EAST COAST BAR PIZZA

Summary by Krater

The video demonstrates how to make South Shore bar-style pizza from scratch, covering dough preparation, a quick canned tomato sauce, cheese blending, and sausage making before baking it in a home oven on a pizza steel.

From the video

Answers: How do you make South Shore bar-style pizza at home?

• South Shore bar pizza
• Pizza dough preparation
• Quick pizza sauce
• Cheese blending for pizza
• Italian sausage recipe
• Baking pizza in a home oven
• Using a pizza steel and pan

Ingredients

• 300 g water
• 6 g instant yeast
• 40 g olive oil
• 525 g all-purpose flour
• 10 g salt
• 1 can crushed tomatoes
• 100 g tomato paste
• 12 g salt
• 20 g sugar
• 2 g garlic powder
• 2 g onion powder
• 2 g black pepper
• 2 g dried basil
• 2 g dried oregano
• 1 g chili flakes
• 450 g mozzarella cheese
• 225 g white cheddar cheese
• 450 g pork
• 10 g salt
• 8 g sugar
• 2 g black pepper
• 2 g garlic powder
• 1 g oregano
• 1 g dried sage
• 5 g paprika
• 1 g chili flakes
• 5 g red wine vinegar
• 2 g fennel seed
• null parmesan cheese
• null flaky salt
• null roasted red bell peppers
• null pepperoncini

What it concludes

• Using all-purpose flour instead of bread flour prevents weird bubbles from forming during baking.
• Skipping bulk fermentation before dividing the dough prevents excessive gas buildup that ruins thin crust pizza.
• Low-moisture whole fat mozzarella holds up better during long baking times than part-skim mozzarella.
• Young white cheddar is preferable to aged cheddar because aged cheddar breaks into an unpleasant greasy trap.
• Pre-shredded cheese should be avoided because anti-caking agents prevent proper melting.
• A quick-made raw sauce using canned crushed tomatoes works best for bar-style pizza compared to cooked sauces with fresh onions and garlic.