Thin, Crispy Bar Pie at Home: Tavern-Style Pizza 4-Ways
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- Опубліковано 27 вер 2024
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Bar Pie Dough:
(Yields 4 8-ounce dough balls)
6 grams honey
17 grams olive oil
365 grams water, warmed to 100 to 110°F
3 grams instant dry yeast
562 grams bread flour
11 grams fine sea salt
12-inch round pizza pans (I like to use Lloyd Pans)
In a large mixing bowl (or the bowl of a stand mixer) combine the honey, olive oil, water and yeas and then let the yeast foam for 3 minutes to make sure it's active. Add the flour and mix it
Knead the dough in a mixer for about 6 minutes over medium-low speed or 10 minutes by hand (starting in the bowl and then transferring it to the counter).
Once kneaded, let it rest for 20 minutes, wrapped in plastic or covered in a dough box.
Add the salt, knead it for another 5 minutes, then cut it into 4 equal pieces and ball it up. Let it rise at room temp for a few hours, covered, to cook it today, or put it in the refrigerator for up to 2 days (2 days is best).
To bake the pizzas, dust the bottom of your pans with semolina flour and a drizzle of olive oil, then stretch it by hand into the pans, top them with your desired toppings (all the way to the edge!), then cook them at ideally 600°F, or as high as your oven will go, in the pan, until the bottom is firmed up. Then transfer it to a hot pizza stone or the deck of your oven to finish.
So, I have the same problem with this recipe that I have with all of your recipes: you're making it THERE, but I'm HERE.
Fair point!
Love how you make everything seem so easy and approachable for the home “chef” and delicious of course.
Thank you!!!
I live in Wisconsin and I've made thousands of these cracker thin crust pizzas in old Blodgett stone bottom gas ovens. Square cut slices for the masses getting drunk at the bar.
yes!
I love discovering new channels.
Thank you for checking us out! I hope you dig it.
I love pizza so much. Even a bad pizza is edible.
bad is fine and good is better!
As with all your pizza recipes I had to make it right away! YUM! Thanks again Noah!
Oh that’s awesome!!
new viewer here, found out that you have a UA-cam channel via mythical kitchen. absolutely love ur videos and ur work man, good luck
Thank you so much!! Welcome!
Yup! And now I want to make a couple pies tonight!! 🤤 🤤 🤤
Please do!
Love the Indiana variation that uses ground vs cup pepperoni
Fun!
I lived on a Massachusetts south shore for over 20 years. South shore bar pie is it's own thing. Poopsie's was my local spot in Marshfield where you could get a bar pie, sit at the bar with a cold draft beer, watching the Red Sox and eat your pizza. Sweet.
i love bar pies.
Fantastic series. 🇨🇦
Thank you!
Yea idk bro. You don't need honey if your going to ferment for 2 days. The flour is food for the yeast. Also you add the salt after you add half the flour instead of pouring it on the dough with the oil. Much easier to incorporate. Stretch the dough on the counter and put directly on the stone with a pizza peel to start. Vito help this man!
Sugar still affects it, in my opinion, particularly the color on the crust. I’m also trying to make a method that’s easier for a home cook, hence the stretching in the pan. But I appreciate the care! My big mistake on this one was that I did my initial tests in a stand mixer but wanted to hand mix for the video for ease, and lost a little bit of dough and all my dough balls were a little small for the pan. The updated recipe is totally correct for a slightly larger batch size - which makes it a little easier. This is a home cooking show so I’m really trying to hear everything toward the ease of a home cook, as much as possible.
Noah, tell Iliza that Patton Oswald has a joke about staring at a wall of Lean Cuisine meals at 2am at the grocery store when the song “Africa” comes on and feeling blissfully suicidal. I can never picture the song the same way again. Thanks for the bar pizza idea
At least it’s blissful!
this is not like Vito and Nicks in Chicago with thin crust placed right on the oven rack and not cooked in an oiled pan . This is a cross of an east coast bar pie type crust with Chicago tavern style square cut and with straight mozz no mixed cheese .
Inspired by but trying to
See if I can get there a different way for home kitchen…
That first pizza isn't burnt, it's just... Rustic As F#%k 😉
Ha!
@@dontpanicpantry Just tried this recipe last night as I happen to have exactly that same pan from Lloydpans and it turned out fantastic. Recipe is written down in my personal database and will be used many more times for sure!
Ur a beater tank dude.
ADD the SALT in the water... NOT at the end....
I assure you it works both ways. But yeah there is an argument for doing it up front. Lots of ways to achieve different results
❤❤❤😊😊😊
Thank you for watching!
doesn't look crispy to me
I appreciate the feedback
Mingia! these pies came out terrible!
Mingia?
@@dontpanicpantry its a Sicilian word expressing a wide range of emotions. Multiple meanings! Depending on the context
Hope you will get famous soon.. You should research Promo_SM!!
Very excited to be famous soon! How do you know?
What was your cheese blend? I don't think you mention it, and it's WICKED important.
This was just straight low moisture mozz. I have been known to sneak in some brick cheese from time to time
Yum!
😍
Tavern style is not made in a pan. You can use a pan. But it goes from a pizza peel directly to the stone.
I’ve seen both!
Not in Chicago
I mean in Chicago it is cooked directly on the stone or oven rack and not in an oiled
pan common to east coast bar pie .
Great tutorial! I love thin crust... but alas I bought an Ooni Koda. It's perfect for Neopolitan style, but I am beginning to think that the BEST thin bar pies are started in a traditional oven, then finished in the hotter Ooni.
I am still experimenting at this point. Great video though!
I’m still learning so much too! But yeah I tend to find that wood ovens are a lot less malleable than other varietals. A good electric pizzza oven is very cool
OK...so you made a mess! Should it have cooked longer in the pan?
If it still needs to crisp up longer, I recommend letting it run a little longer and maybe reducing the heat.
South Shore Massachusetts Bar Pie 😊
would love to try it
Saint Louis style thin slice pizza is the real mvp though….
Would love to try
@@dontpanicpantry If you’re gonna try it….. try Imos.
One of my all time favorite songs!
Toto change up
So the few mistakes I've seen so far. LOL salt after dough as been mixed??? that's a no no. Salt should be added after the yeast is fully activating in the warm water. Immersion blender in the tomato?, SMH. crush tomato by hand and it will not oxygenate the tomato. and why would you crush the tomato seeds with the blender? Tomato seeds will make the sauce bitter. for reference, I'm a master pizza chef/restaurant owner with 30 years experience, so I'm not just commenting to start an argument. on the baking end, NO COMMENT. LOL
I appreciate the feedback! Pizza is a deep, deep world. Some mistakes were definitely made but those are not on the top of my list lol. I've definitely done and seen the salt done in both ways and have found they both work! I've also made a LOT of different tomato sauces and I think the tomato seed argument is maybe a touch too precious for my taste. I also, in some cases, really do want an oxygenated sauce, and a more emulsified sauce to thicken a bit with the oil, particularly when I want it to be as un-watery as possible on a thin crust.
But with that being said, I have a lot of improvements I would like to make to this dough next time around.