How to Make the Crispiest, Cheesiest Bar Pizza

[@scottboettcher1344]

Dough: 8 1/3 oz AP flour 1 Tblspn sugar 1 tsp rapid-rise yeast 2/3rd cup warm water while in processor 10 minutes 1.5 tsp olive oil 3/4 tsp salt Knead 1 minute, 2.5 hours rise Sauce: 14.5 tomatoes 1 tsp oil 1/2 tsp oregano 1/2 tsp sugar 1/4 tsp salt 1/8 tsp red pepper 1/8 tsp black pepper processor, do not cook Topping: 1 cup mozz 1/2 cup sharp white cheddar 9” cake pans 1.5 tsp EVOO brush Divide dough 6” disk with fingers 10” with rolling pin Add to pan with 1/4” lip 1/3 cup sauce cheese everywhere 12 minutes in a 500˚ oven Cool on rack for 5 minutes before serving

[@beverlyfields8932]

I’m making this for the second time tonight. It is an excellent easy pizza to make.

[@Tommy-yo5pp]

replace oil with butter

[@TheEvie202]

@scottboettccher Thanks for this. I took 2 screenshots. (Recipe is too long to fit in one pic.)

[@trevorregay9283]

@@Tommy-yo5pp Why????

[@andrewinnj]

Waiting for Good Dough got a chuckle from me. A good recipe video is made better with clever wordplay. Everyone knows this.

[@skyblueerik]

Bridget slinging the dad jokes!

[@FullSpecs]

South Shore Bar pizza is far less frustrating than Waiting for Godot!

[@cwilson284]

Everybody loves a good Samuel Beckett joke.

[@stevesidebottom]

Was NOT expecting a Samuel Beckett reference. Kudos.

[@HunterBidenCocaineBag]

At least the "Good dough" arrived.

[@mattf5207]

Awesome recipe. Please do a recipe for Chinese Chicken Fingers like you find in New England. That coating on the chicken is a mystery that I can’t solve. TY.

[@sorary8573]

Thank you for this recipe. We've been making it for 4 weeks in a row. Making 6 pizzas every weekend, comes out perfect and the whole family has a blast. I recommend Mutti tomato sauce from the store, makes a fantastic sauce.

[@bristolwork]

Love how straight forward this is! I wanna see more of this dude 😁

[@jbjacobs9514]

I'm here for Lawman! He is absolutely delightful and adorable. 🙂

[@joelawley4143]

2/9/2023 - National Pizza Day, thank you again for another spectacular recipe

[@doogless]

Here comes the pizzer!

[@peejmele8619]

"Waiting for Good Dough." I cannot. This made my morning.

[@AmraphelofShinar]

I've never seen this man before, but I like him.

[@patriciaaturner289]

He’s been on Cook’s Country for about 5 years, and he’s done several recipes in both magazines. His voice is so soothing.

[@mddell58]

I honestly believe that Bridget's cast iron skillet pizza 🍕 is the very best. For me, the thinner & crisper, the BEST!

[@mayonnaiseeee]

Bridget’s face was so funny when he measured her dough lol

[@Hyper88]

That's a pretty nice looking pie! Seems easy enough for a home cook

[@barcham]

There's really nothing difficult about making pizza at home.

[@morrismonet3554]

@@barcham Right? Almost any style that doesn't require a 900-degree oven. LOL

[@barcham]

@@morrismonet3554 Very few pizzas require that level of heat. All you need is a decent pizza stone or pizza steel and to heat it for at least an hour before cooking your pizza. I make pizza at home as good or better than most of the pizza joints that deliver to me, definitely better than any chain pizza place like Domino's or Pizza Hut, and it costs me less than $5 to make a pizza that would cost me at least $20 to have delivered. The delivery charge alone from Domino's, $5.75 here in Montreal, is more than it costs me to make a 12" pie!

[@morrismonet3554]

@@barcham you didn't read my comment very well. You have said nothing new.

[@ericthompson3982]

"Waiting for good dough." Nice.

[@AdamBechtol]

Ya lol

[@Lantanana]

This looks like the exact pizza recipe I need!!! Thank you!

[@jugglinglivebabies]

Bridget, the R only gets added to the end of "pizza" when the next word begins with a vowel. like when Lawman said "let's talk about what we're gonna cook the pizza'r in." otherwise, it's just pizzA.

[@jacobaddison2929]

This man is something else..

[@lawerencebacon2036]

Love you guys could watch you every day

[@slickshift6]

Anyone watching this in the tristate area want to try a famous New England bar pie? The absolute gold standard for thin crust is Colony pizza in Stamford CT.

[@teresaglover3615]

These pizzas originated in a few towns south of Boston in the ‘40s. They still come on a paper plate slipped into a paper bag. Nothing surpasses Linwoods in Randolph or Poopsies in Pembroke MA.

[@undertheumbels]

I made this tonight and it was great

[@jesuispain]

Love me some Lawman, good stuff

[@adamw8469]

Town Spa is my favorite!

[@bbq-blues8664]

I was thinking “Spa” myself… is there any difference? I’ve had Spa in Stoughton years ago now… I was just recently explaining this to my GF lol

[@adamw8469]

@@bbq-blues8664 difference in The Spa, Lynwood, Poopsies, Cape Cod Cafe. In my experience of eating Spa Pizza for 50 years, even at the original location, Spa is my favorite.

[@barcham]

I always like my 'bar pizza' to be almost paper thin. I usually just use flour tortillas, top them with sauce and cheese and toss them in a hot oven. Takes about 3 - 5 minutes and they come out like the perfect pizzas to eat with beer while watching your favourite sports team on TV. You can even add some sliced jalapeño peppers on top and finish it off with a dash of your favourite hot sauce when they come out of the oven. Absolutely the easiest things to make, require no real preparation beyond grating some cheese and you can make your own sauce or just use your favourite canned sauce.

[@BeerBellyBert]

I do this too when I can't be arsed to make a batch of dough.

[@barcham]

@@BeerBellyBert I try to keep a package of tortillas in the freezer just for when I get an urge for one, or friends stop by out of the blue. I pretty much always have mozzarella and cheddar in the fridge and sliced peppers, too, and I always have cans of tomatoes and at least one can of pizza sauce in the pantry. So, it's easy to make one, or a few of them, whenever the need arises. Works with pita bread too, but I find the tortillas go better with beer. LOL

[@fleurpuk5427]

Flour tortillas loaded with topping(s) of choice, 45 sec in microwave, works great.

[@Skylyned]

maaaaaan, you making quesadillas

[@JoellePretty]

100% not pizza if you make it on a tortilla. Disrespecting multiple cultures. 😆

[@sandramulchahey8268]

That looks so delicious

[@maryhall4232]

This is the missing Pizza Hut Pan Pizza that here in DE we can't get ever again!!

[@barcham]

No, if you want pan pizza, follow this other ATK video for Cast Iron Pan Pizza. kzbin.info/www/bejne/Y6TVl4OCaqiKkNU&ab_channel=America%27sTestKitchen

[@freespirit3891]

Here in WNY state too.🍕😩

[@maryhall4232]

@barcham You are a winner with this recommendation. Her demonstration was fantastic.

[@russb24]

If you're into homemade, do a tasting of brands of tomato. I was shocked at how different they can be.

[@petergreenwald9639]

I cook my own sauce from canned, whole, tomatoes. When I feel rich, I use Cento Certified Marzano. For daily use, I get Red Gold. Red Gold is quite under rated for sweetness. Three ingredient base sauce of tomatoes, 1/3 stick of butter and half an onion. Add spices and salt, and perhaps a pinch of sugar, as you wish. Eat or remove the onion as you wish.

[@jeffymooch]

@@petergreenwald9639 I have good luck with Tuttorosso's for diced. Can't get Red Gold where I am. Our grocery stores are very average at best for quality ingredients.

[@jmnindfw]

WTAF is 1/3 ounce? Erin used the same measurement in the pita recipe. I have the Oxo digital scale and ounces are measured in eighths. Even using metric measures, 1/3 ounce is 9.45 grams. It's dumb and annoying. Use real-life measures. Adjust your recipes to use eighths or use grams.

[@ArtU4All]

1 oz rounded off to 30G is easily divided by 3. Fluctuations of several grams are very insignificant. Your local weather (humidity) will affect the flour weight for the same volume of flour. This is not a high precision cake batter. This is a peasant/simple man’s baking. Relax 😊

[@blucifa]

Lawman, I've missed you 🥰

[@marciavaldez7767]

Yummy. Sp good and ao easy. I need to try this recipe.

[@SumSouuthernSugar]

Well done!

[@ShobhanaDave-yn8rw]

I love it

[@jamese.mambourg]

Waiting for good dough! Wonderful !!!

[@barbaracholak5204]

Afternoon ATK Salutations from California 🍕😋

[@callison2138]

Looks wonderful, can’t wait to try it.

[@tonydelpilar]

To the point & simple👍🏽

[@gregorydemott1369]

So easy, my go too Pizza at home, Well done!!!!

[@lindachick8889]

Great Awesome perfect, humbly I say as a single who doesn’t get out much 😂

[@MultiSweener]

August/September 2014 Cooks Country magazine. Pete and repeat. No diced tomatoes. Blend wholes.

[@lindagriffith6845]

Waiting for good dough! (Godot!)

[@HappySmiles2Day]

This looks easy and tasty

[@johnnymefis]

Legit lol at "it's not as good as mine, but it'll do"

[@pamela_g]

Thank you!

[@Brightly2109]

6:48

[@jayadama1301]

Yummy pizza!

[@janetbaker3616]

I need to send this recipe to my husband! Does sauce recipe make enough for both 9 inch pizzas?

[@cakeman58]

It's very similar to their cast iron pan pizza (my favorite) sauce recipe which makes 1/2 cup, but double the sugar and oregano and missing garlic. Because it's also not drained, it might make 2/3rds cup.

[@teresaglover3615]

Makes more than enough

[@ronalddevine9587]

Looks a lot like Greek pan pizza, very common and delicious here around New Haven.

[@stacyhackney6100]

Yum, thank you.

[@ipdjbt]

Can a stand mixer with dough hook be used instead of a food processor?

[@arejetko]

Great pun on the Beckett play - well played. ATK rules no matter what the topic is! I have two springform pans - would they get destroyed by the heat?

[@davecurda2350]

That looks amazing….how about a meat sauce for dipping 👏👏👏👏

[@EricJorgensen]

Some thoughts. This looks suspiciously like it started as "2 cups" of flour measured by volume which were probably a bit heaver than the 8.33oz aka 236g specified. This comes out to 67% hydration which is the highest I have seen for south shore bar pizza. Most of them are in the mid 50's to low 60's with one at 52.4%. Maybe the presumption is that it gets dried out with bench flour, but if you watch the videos of bar pizza being made commercially the dough doesn't get floured or rolled, just stretched in the pan. It also has substantially more sugar and substantially less oil than most. Further, it comes out to 210g per ball of dough, which in the standard bar style size - 10 inches - would be a thickness factor of about 0.094. In the specified 9 inch pan, it's a thickness factor of 0.115 which is thicker than new york style, in the neighborhood of what you might get from "american" style places like papa johns. Most SSB recipes are in the 180-190g per 10 inch pan range, for a thickness factor of closer to 0.08, in the neighborhood of a New Haven or "elite" NY style. "Thickness factor" in pizza making is ounces per square inch, which is admittedly awkward considering most bakers have gone metric, and many pizzas are not square. I like the method. I'm not saying it's bad pizza. I'm saying that it is not bar pizza.

[@yogiebere]

ATK team, what would you recommend when doing toppings? I assume a huge amount would significantly change the results, but some thin pepperoni is no problem?

[@morrismonet3554]

Not with cheddar. It would be a grease pit.

[@rosejustice]

When he pronounced the dish he was making as "pizzer," there's no mistaking where he was raised! And I'll bet he was making it for "dinnah." Dang I miss home.

[@poppynlilys_dad774]

Does anyone know the size (capacity) of that food processor?

[@3089280288]

Bar pizza is the best. I just wish it would come in bigger sizes

[@magicronn]

"Waiting for Good Dough".... Nice.

[@user-ke4kz3in9j]

Gonna need a review from el Presidente

[@ChapterStackss]

If you don’t own a food processor to mix the dough, could you use a hand mixer or a vitamix

[@MitchDussault]

No to both. I would simply mix and knead by hand. This small amount shouldn't be too taxing. Just keep it in the bowl and knead while watching something and it will be done before you know it. You could also cut the recipe in half if you want just one pizza to make it even easier to knead.

[@TitoTimTravels]

I used my Vita-Mix for decades for breads. No reason it should not work for this.

[@dirkdiggler9482]

1:19 "you notice how the dough doesn't really look any different"...yeah, it does.

[@_westcoastcanine_]

6.9 everyone knows the rules

[@violetrodriguez9910]

Not everyone but okay.

[@tba1879]

For me, EVOO has far too aggressive a flavor that overwhelms the finished pizza. Corn oil (which many pizzerias use) is best. I have never experienced a problem with pre-shredded cheese melting properly, although I prefer cheese slices.

[@jeffymooch]

best thing about cooking is taking the lessons and adapting it to our own desires. I'd never dream of dropping the EVOO. Enjoy your pizzas!

[@VeronicaRonniDorval2638]

Yum 😋

[@HFC786]

Key is more cheese than dough

[@johnlord8337]

Basic grain (wheat) and dairy (cheese). Flour 85% of the pizza pie, and 15% (if that) of the cheese put onto the pizza bread. Just the "round flat earth version" of a cheese sandwich !

[@morrismonet3554]

Only a complete idiot would compare pizza to a cheese sandwich. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@scottgray6276]

Waiting for lGood dough”!!!!! ❤❤❤❤❤

[@PLUSSPORTSWORLD]

I like this

[@violetrodriguez9910]

I’m going to try this!

[@tamconcord]

Poopsies in Pembroke!!!!!!! YUMMMMM

[@PizzaHomie]

Should do a longer cold ferment for better dough flavor

[@maynard_ross]

Absolutely!! i cold ferment my pizza dough 36-48 hours.

[@zunedog31]

Definitely. And at least bread flour if not 00.

[@solidaverage]

True, but I think they were deliberately trying to present a pizza recipe that could be done in one evening. Sometimes you just gotta have pizza and you didn’t plan ahead.

[@barcham]

This is BAR pizza. You want to make this fast, this is not supposed to be a gourmet pizza or to compete with a wood oven pie. It is the kind of pizza you can order in a bar and be eating 5 minutes later.

[@barcham]

@@zunedog31 Unless your home oven can hit 650° F or higher, you are wasting your money if you buy 00 flour. You don't want to use bread flour in a thin crust pizza.

[@IngotAU]

Oh man, this is another of those recipes that make me really regret not owning a food processor!

[@raccoon874]

you have hands?

[@GG-qg2iu]

​@@raccoon874How encouraging

[@KenSkodacek]

Today, the day this video was posted, is National Pizza Day. Was this planned @AmericasTestKitchen?

[@mikeb6389]

Nice

[@iamme453]

Is there a difference between bread machine and rapid rise yeast?

[@raccoon874]

speed of rise

[@dprimetime2222]

@americastestkitchen I see you use the Chicago Metallic 9” non stick cake pan. That pan, as well as most other nonstick cake pans, are only oven safe to 450. This recipe calls for the oven to be set at 500. Is this safe? Honest question, just wondering if I should be concerned because I’ve had a hard time finding a pan that is safe over 450 other than the ones from Lloyd. Would rather go a cheaper option but not at the risk of health/safety.

[@teresaglover3615]

Their updated version uses a pizza stone set in the oven at 450 for an hour and putting the pans on the stove.

[@youtubehandol]

1:20 ÿoull notice the flour doesn't look any different...... hahahaha it fkn DOUBLED in size. cray

[@steve1253]

Their written recipe has been "slightly" updated to include placing the pans for 12-14 minutes on a stone or steel pre-heated to 450˚ for one hour. Everything else is exactly the same. That's anything but slight.

[@Bxyxox]

Screw the pizza. I want a bite of that chef….

[@shawnswain5826]

I had that model food processor for years! One little part broke so I spent $40 replacing it! I put it back together and something else broke! My heart is broken…

[@kathybridges3343]

Yummm

[@RC-wh4xr]

Are there weight measurements? I’d like to try this, but don’t want it to become too much of an iterative science experiment.

[@morrismonet3554]

He gave the flour weight. You don't own teaspoons? Besides, it's pizza, not rocket surgery.

[@ThreeDee912]

They give the weights for the major ingredients in ounces, although they’re fractional

[@BellefontePerson]

Instead of those small pans, would this work on a 16 inch pizza pan?

[@Amanda_Lee]

Yes, that’s how I did it although you won’t get that super crispy oiled crust. Still great

[@Dark0blivion]

ATK, it would be great for your non-American viewers if you could also give weights in grams. Many recipe/cooking channels are doing this now. Eg, "Use X ounces (or Y grams) of flour". It doesn't take much extra time and would widen your audience. Thanks!

[@barcham]

Don't waste your time. I've been asking for that change for years now, pretty much for as long as they have been posting videos and recipes. They would rather waste half a page to explain the difference in crystal sizes between table and kosher salt, as well as between brands of kosher salt, and tell you that you need to change how much salt you use according to the type of salt, where all they really need to do is list the amount of salt in grams instead of volume. That way, it does not matter what kind of salt you are using because 1 gram of salt is 1 gram of salt. Americans seem to have some inbred resistance to making such a simple change.

[@twist3d537]

scales convert

[@barcham]

@@twist3d537 Scales do NOT convert from volume to weight measurements. They will convert from ounces to grams and pounds to kilograms, but that is all. If you are given measurements in cups or tablespoons, you are FUCKED because you cannot convert such measurements to grams with any scale in existence.

[@daveh7720]

I'm glad I subscribed to ATK's channel, but it's no wonder I keep putting on weight.

[@sunflowerbaby1853]

It looks lime a cafeteria school pizza.

[@mrbear1302]

Water temp?

[@b_uppy]

Waiting for good dough or waiting for Godot???

[@63ah1275]

Can we have baker's% and measurents in grams please?

[@JohnThomWebb]

Waiting for good dough! 😂 🤣 Great joke.

[@live4anime206]

Okay

[@claervue7098]

Pizzer!

[@kittychatalot]

I am from Connecticut and have never come across this pizza.

[@tristanbowman7098]

Because they named it wrong, this style of pizza isn't "New England", it only existed in the south coast of Massachusetts up until about 10/15 years ago when pizza chefs from that area started spreading it to different places. It's like saying New Haven pizza is famous in Maine. They got the entomology wrong.

[@VAfromNY]

Diced tomatoes in a can? Jack Bishop said they're treated with something to help keep their shape! Why is America's Test Kitchen using something they themselves advised against?

[@ArtU4All]

@@sandrah7512 😂 Your last line reminded me of the childhood tomato paste on a slice of dark bread in the USSR. We never heard of pizza 🤣😂😅 that was the greatest portable meal

[@KidzBopOfficial]

Ha! Waiting for good dough... I laughed

[@teresaglover3615]

HELP! I’ve made pizza dough before so I’m no novice. The dough came out a gloppy mess. I measure and weighed everything accurately. I figured I’d made a mistake. I made it a second time with the same resulting message. What am I doing wrong?

[@raccoon874]

too much water

[@tomroeder7348]

Doesn't olive oil get bitter if you run it through the food processor? If that's true, would you be able to just stir in the oil at the end of the processing?

[@spodvoll]

Why does ATK still omit *weights* when listing ingredients for recipes which involve baking? It's so frustrating.

[@user-hn9fr7mn3x]

I thought nonstick pan started to burn at 500° and give off a toxic gas?

[@idaslapter5987]

he didn't like that "bah pizzer" comment at the end

[@jpbanksnj]

"Cheesiest New England Pan Pizza" , There, I fixed it for you!