HOW TO MAKE BAR PIZZA AT HOME | A Complete Guide

Ever heard of bar pizza? If you haven't, you're totally missing out. This iconic South Shore pan-style pizza is perfect in every way. Watch my video to learn the step-by-step process on how to make bar pizza at home.
This was a collaboration with Ethan from Cook With. Please check out his video here: • how to make Spicy, Gar... . Tell us in the comments which one you like best!
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❤️ YOU'LL LIKE THESE VIDEOS TOO!
Amazing Focaccia Bread From-Scratch: • AMAZING FOCACCIA BREAD...
Detroit-Style Pizza in the Ooni Pro Oven - • DETROIT STYLE DEEP DIS...
Neapolitan-Style Pizza in the Ooni Pro Oven - • NEAPOLITAN STYLE PIZZA...
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FOR A 12-INCH PIZZA - 61% HYDRATION
(makes 4, 210-220g balls)
All-Purpose Flour, 100% - 520g (1lbs. 2oz. or 3 1/2 Cup + 1 Tbsp.)
Warm Water, 61.5% - 320g (11.5oz. or 1 1/3 Cup + 1 Tbsp.)
Kosher Salt, 2.3% - 12g (about 1 1/4 oz. or 1 1/2 tsp.)
Active Dry Yeast, 0.4% - 2g (or 1/2 tsp.)
Extra-Virgin Olive Oil, 5.4% - 28g (1oz. or 2 Tbsp.)
Total weight: about 880g (4, 210-220g balls)
FOR A 10-INCH PIZZA
(makes 4, 180g balls)
All-Purpose Flour, 100% - 430g
Warm Water, 61% - 262g
Kosher Salt, 2.3% - 10g
Extra-Virgin Olive Oil, 5.3% - 23g
Active Dry Yeast, 0.3% - 1.5g
BAR PIZZA SAUCE
Extra Virgin Olive Oil, 28g (1oz. or 2 Tbsp.)
Garlic, 20g (4 cloves or 1 1/4 Tbsp.)
Aleppo Pepper, 1/4 tsp.
Dried Oregano, 1/2 tsp.
San Marzano Tomatoes,1-28 ounce can (or 794g)
Granulated Sugar, 14g (5oz. or 1 Tbsp.)
Sea Salt, 12g, (just under a .5oz. or 1 1/2 tsp.)
Ground Fennel Seeds, 1/4 tsp.
THE CHEESE BLEND
(enough for 4 pizzas)
White Sharp Cheddar Cheese, 19 oz. (or 539kg)
Whole Milk, Low-Moisture Mozzarella, 13oz. (or 368g)
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EQUIPMENT THAT I USE (Affiliate Links)
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Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
KitchenAid Pro Line 7 Qt. Stand Mixer - amzn.to/2XVCdbn
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#barpizza #kitchenandcraft #cookingshow

[@EthanChlebowski]

Killed it with that crispy thin crust. I appreciate the intro, I've never actually had proper bar pizza before. I love the edges too, reminds me of Detroit style. Thanks for the collaboration, Tim!

[@bhushanjoshi1975]

Expected you here

[@AndrewSmith-en8kt]

This is exactly how bar pies should be. Source: I'm a South Shore MA resident for more 50 years. Been eating that kind of pizza since the 70's. Stumbled across the recipe. Can't wait to try it.

[@rash6800]

Is there a difference between active dry yeast and instant one..? Can i use instant dry yeast instead of active in the same way as in this video..?

[@ramencurry6672]

May your belly be full

[@PrestonLandersIII]

Can't believe I found such a detailed, high quality video on bar pizza. From someone who uses grams no less! You are a gift to the South Shore.

[@KitchenCraftFood]

Yeah, there aren't many bar pizza how-to videos out there. Thanks fro the support!

[@lisaboban]

I really want that bowl. Love the pizza, but I need that bowl.

[@KitchenCraftFood]

The bowl is certainly an eye catcher 🙂

[@m3lodr4matic]

That bowl is amazing, wheres it from?

[@muzakdeep]

What have been cool, if you have it away!

[@GG-qg2iu]

I love the bowl too!

[@turtlepowersf]

@@m3lodr4matic check out etsy for anything handcrafted. You can find some amazing woodwork on there.

[@BostonJohn-inLA]

Nice work, love your patience and detail. I find that I have a lot of inconsistent results, and your video reminded me to stop winging it and use proper measurements. I'm looking for that crackery crunch you have!

[@ThatDonovanKid]

Who else has never heard of bar pizza but also really needs some bar pizza?

[@KitchenCraftFood]

Best get yourself some bar pizza...STAT!

[@bigchefandy]

It's so good.

[@lucyfuir6386]

I may be biased because I grew up here but I swear I've had pizza all over the country and this is the best better than New York

[@Fezmania]

I grew up in MA and have never heard of bar pizza until this year lol

[@lucyfuir6386]

@@Fezmania for shame lol

[@nancysilva3441]

Well, if you can't bring the Lynwood or Home Cafe bar pizza home for dinner during the quarantine, you can make it at home instead! This is the first video I've seen that actually gets all the elements right...the burnt saucy edges, a mix of cheddar and mozzarella on top...great video.

[@KitchenCraftFood]

Music to my ears! Thanks so much!

[@nancyrandall6693]

I'm in Virginia missing Lynnwood pizza for 25 years. We were in a stupefied food coma last night grinning like fools. Finding this recipe is like finding the Holy Grail. Thanks so much

[@nancysilva3441]

@@nancyrandall6693 So glad you can finally indulge that craving! Nothing like SE MA bar pizza. So good to have this recipe.

[@lucyfuir6386]

My friend Greg gets Linwood pizza for Thanksgiving every year

[@Mana0264]

I live in Maine but have seriously considered driving to MA just to get Lynwoods!! Lol

[@KitchenCraftFood]

Hey everyone, this was a collaboration with Ethan over at Cook With E. Watch his video here: kzbin.info/www/bejne/p6PYq4SZn96mh7M and tell us in the comments which pizza you prefer. Also, all ingredient and measurements are located in the description box below the video. Cheers!

[@onajehowell]

Best video on Bar pizza so far thank you

[@KitchenCraftFood]

Glad you enjoyed it!

[@lucyfuir6386]

I live in Southeast Massachusetts and I've worked in pizza joints growing up. The only difference is they use shortening in the pan where I worked.

[@KitchenCraftFood]

I grew up in that area too...Plymouth, MA. Thanks for tip. I'll pick up some shortening and give that a try next time.

[@m3lodr4matic]

Just did Ethans garlicky pizza for dinner today and now found your video. Definitely going to try the bar pizza with the second half of the dough tomorrow, cant wait!!!

[@KitchenCraftFood]

Awesome! Hope you enjoyed it!

[@heinzebakedbeanz]

Good lord! They look absolutely amazing!!

[@KitchenCraftFood]

Thank you so much!!

[@payalgarg6511]

just took my Focaccia out of oven following KC recipe,, came out great.. This bar pizza is next

[@gilliandidierserre4190]

A big thumbs up Tim you probably are the most well explained pizza maker!super great unassuming details for homemade pizza pie

[@KitchenCraftFood]

Wow! Thanks so much! I truly appreciate the love 😊

[@michellecarew8577]

subscribed. south shore native, here in florida now, i’ve been dying for a lynwood or town spa pizza. the dough has almost been cold fermenting for 24 hours. cannot wait to finish this recipe tonight! thank you so much!

[@iainwallington474]

Great video ! I'm a bit confused about the dough ball weight you have 2 written recipes listed but in the video you used the bigger dough ball weight. What is the dough ball weight for the 10 Inch pan thanks.

[@kellydonahue762]

"Laced edges?" 🤔 Someone grew up eating Lynwood's Pizza. 😁

[@Mana0264]

Ahhhh, I'd kill for some Lynwoods right now!!

[@GirthBrooks]

Love this tutorial. Going to try it next month after my January cleanse. Subscribed.

[@KitchenCraftFood]

Awesome. Hope you like it and thanks for the sub!

[@derekp6636]

here from Ethans channel, sounds delicious!

[@researchadmin6377]

while your recipes look awesome and do-able I think I'm continuing to watch your videos just because of your personal style and the sound of your voice. that's not as creepy as it sounds. really.

[@KitchenCraftFood]

I appreciate that! Not creeped out at all! Thanks for the support!

[@algorel4763]

The original Stoughton Spa was the best pizza

[@KitchenCraftFood]

Never made it there. Heard all about it though. Poopsies and Cape Cod were our go-to places when I lived in the South Shore.

[@nodayatthebeach]

Grew up on it. Love it.

[@hobolooter]

Nice! Thanks for the detailed recipe. Just got my cape cod pans and plan on making these in the Roccbox w/ wood blend fuel. I saw a few other recipes use a docking method to keep the dough flat. I'll probably try one with and one without to test.

[@jimshibolth329]

Great insights and detail...for " bar pizza" awesome presentation..thank you

[@cyborgnj]

Grew up in Jersey, Bar pie thin is my favorite pizza, hard to find pizza here in Phoeniz AZ so I will be making this. By the way, something was sticking outa your dough at 6:04 lol

[@jdsbc98]

Tim, a lot of fun to watch. Keep it up. Looking forward to trying this with my family

[@KitchenCraftFood]

Thanks old buddy. Let me know how it turns out for you. Shoot me a pic on FB.

[@Bigheadedwon]

Looks awesome, I make pizzas a lot in my outdoor pizza oven, but just randomly discovered Bar Pizzas a month or so ago. Gotta try this soon. Amazon sells the 10" Lloyd pans made for these.

[@Darr1071]

That’s true bar pizza! Btw, you have an amazing set up

[@lindegirl333]

You have to go to New Bedford Massachusetts for the best bar pizza at me and Ed’s pizza Brock Ave they have the best pizza fifty years in business..🇺🇸

[@KitchenCraftFood]

Wish I could, but I don't live anywhere near MA right now. I'll have to try them out on my next trip up there!

[@msdhgierioennviwnjawgndsfp3228]

Damn, that video came sooner than expected. Nice work :D

[@KitchenCraftFood]

Thanks so much. Literally finished editing 20 minutes before uploading. Down to the wire!

[@msdhgierioennviwnjawgndsfp3228]

@@KitchenCraftFood Haha nice dude

[@kahwana1604]

You rock it!!! Had to subscribe to your channel. The look on your face 😍 proved it was awesome 👌. Very 👍 good. Love ❤️

[@brianrosina]

Good day. Great videos thank you. Was just watching one of your other videos and then came to this one trying to figure out what food mill you are using for your marzano tomatoes (plate hole size) and I cannot find it in your description of items used...? Thanks for your time.

[@KitchenCraftFood]

All ingredients and measurements are located in the description box just below the video. There will be "Read More" or an arrow depending on your device. For the food mill, I think it's the large or medium plate...definitely not the small one. Not sure of diameter. Thanks for the comment!

[@JohnNathanShopper]

Yes! You can mix everything in one step. No need to truly boom the yeast or autolyse the flour. So convenient.

[@pernellbanks4536]

Town Spa Pizza!!

[@samwithrow7309]

I really like how you explain everything so perfectly, you have a great voice for your videos! Thanks

[@KitchenCraftFood]

You're very welcome. Thanks for watching!

[@51rwyatt]

Been waiting for a video like this. I grew up eating bar style pizza in Whitman/Hanson/Rockland area.

[@KitchenCraftFood]

Nice! I grew up in Plymouth and had family in Whitman.

[@51rwyatt]

@@KitchenCraftFood this is a key recipe for South Shore diaspora folks to learn. Pizza options in many U.S. cities are bleak.

[@BlumpyDaddy]

Even as far north as Dorchester I grew up loving bar pizza! Got pans for my b-day and going to try my own tonight!

[@ak-cg6nr]

Can I use a food mill for the whole peeled tomatoes prior to cooking them. Thats what I have on hand and wonder if it would have the same consistency as a hand blender??

[@klh2240]

Hello mr kc one more live about spices please

[@johnsutton9537]

What would happen if you used bread flour with this recipe? Thanks, great video!

[@KitchenCraftFood]

Bread flour would be a great alternative and should produce an equally good pizza.

[@adamw8469]

Pans need to be from Baystate Restaurant Service Products, 9 Hervey Street, Brockton, Massachusetts 02301, United States. I went there to get the real deal.

[@SapioiT]

You should try adding water roux to the high-hidration wet dough, for easier kneading without using oil. Might not work as well, but it's a lot less hassle. For non-stick pans, you can use lots of flour, especially conrflour with large granulation, to get the pizza crust to release mroe easily from the not-non-stick pan.

[@saragoverman2180]

If I only want to make one pizza, can I freeze the dough balls prior to refrigeration? And what would be the process from the freezer?

[@KitchenCraftFood]

Yep, just freeze once you ball them up. To thaw, transfer the dough balls from freezer to fridge about 24 hours before you plan to bake. Let the dough hang out at room temp 2-3 hours before you bake. Make sense?

[@ginam3940]

I made the crust recipe & really enjoyed it! Can the dough be frozen after the initial 24 hour refrigeration? If not, how long can the dough be kept in the refrigerator? Thank you! I will be making more very soon!

[@peteytwofinger]

pizza is not bacin . pizza is Italian sausage -period . not peperoni , not mushroom , not ham , not pineapple , not ground beef , not philly anything , not chicken , not buffalo , not kale . pizza is crust , sauce , cheese and italian sausage period . what you made here is a keto breakfast salad or something intertet savvy w/ bacon meme from 2006 attempting to clever but defo not pizza . nice try . . . id like a video of some pizza now .

[@loseweighteatpizza3730]

this is some serious content for the lose weight, eat pizza facebook group

[@KitchenCraftFood]

Thanks! I have a few other pizza videos too. You should check them out.

[@dirkdiggler9482]

Very thought provoking video. Raises some questions, such as: 1) That dough looks about right by the numbers for the style, but I'm not sure I'd let it ferment for a full 24 hours. I think it's an interesting idea, but I'm not sure it's really compliant with tradition, and it seems like it would make the dough a bit airier than you'd want. 2) If you're going to let the dough ferment for a while, you could probably use that same formulation, make it just a little thicker, let it ferment in the pan for a few hours to get a bit more rise and absorb some more of that oil, and you'd have something pretty much like Greek pizza. Just a thought. Also makes me think the bar pizza and Greek pizza styles must have co-evolved, having come from about the same geographical area. 3) Not an exciting sauce, huh? You've got me pretty intrigued on that one. I'm a big sauce guy, and I usually put it on top of the cheese. I just might have to try that recipe. 4) I respect the intention behind the idea of using a baking stone above the pizza to help it brown on top, but I strongly question the science. A baking stone can't even absorb all of the ambient heat around it, so how can it possibly radiate any more heat than the ambient air that's already present? Doesn't make any sense to me. But whatever. It certainly doesn't hurt anything, and if that's what you think works for you, to each their own. Great video. Much appreciated.

[@86eastbay]

Can I use my 14” cast iron pan (using a 14” pizza dough) and get same results?

[@SpringismySeason]

Your pizza look really good! We like thin crust and I want to try this recipe. I'd like to know why the first pizza was nicely browned but not crispy enough to stay firm and flat when you went to eat it? I'm interested in that pan too but what's the point if I have to take it out to get it crispy. Have you tried just baking it on the bottom rack?

[@anthonyvink7153]

The top rack is about browning the top by reflecting the heat off the top. If you want crispier I would try not using a pan and loading straight onto the stone. If you don’t have the equipment or are nervous about that, try a 12” pizza screen.

[@ccope8853]

I have a Wilton 14" non-stick pizza pan crisper (with holes). How do I calculate the ingredient quantities (dough) ? Great channel, and keep up the good work!

[@KitchenCraftFood]

I'd take this approach. Your pan is about 14% larger than the 12" pan so increase the measurement of each ingredient by 14%. Flour for example is 520x1.14= 593g

[@ccope8853]

@@KitchenCraftFood thank you so much for the quick response👍. Your the best...

[@bakingsteel]

You nailed it. Nicely done. Those edges...

[@KitchenCraftFood]

Hey thanks! Great channel btw!

[@spookyintentions989]

Try freezing your shredded mozz until just before you put it into the oven. It looks like the cheese broke a bit, this should help keep it from breaking

[@cal_mufc2821]

Hi great pizza btw! Just a quick one, what cheese is best to use for that patchy brown/ white stringy texture, I don’t really like using fresh mozzerella much, any help would be appreciated 😊

[@glennkammerer795]

SBF's!! Strength Building Folds...check out Brian Lagerstrom on KZbin. These two guys are cut from the same cloth. Also, those Lloyd pans are amazing.

[@guntassingh9432]

If you don't have a pizza stone, broil at the end of the bake for a minute, and then transfer the entire pan over to a burner until the crust is to your desired crispness.

[@KitchenCraftFood]

Great tips. Thanks for sharing!

[@rolo8966]

Hi! Thanks for this awesome video. I believe you have your ADY percentage off for the first recipe. If it's 2g then the percentage should be 0.4% instead of 0.04%. Cheers!

[@KitchenCraftFood]

Good catch. Thanks for letting me know!

[@rolo8966]

@@KitchenCraftFood You are welcome.

[@journeytravelers5420]

Thank you :)

[@tobi9648]

nice one. I will try that out. But your cheese amount seems a little bit hight (White Sharp Cheddar Cheese, 19 oz. (or 539kg)). :-P should be 539g

[@ragibby6557]

Bar / tavern style pizza did not originate in Massachusetts. It comes from Chicago more than 80 years ago. Many other cities have their own version. Your version is similar with a few small variations. Your pizza looks good. Interesting that you call it bar pizza but don't even give it the bar/tavern cut, which is squares.

[@kellyfinn2627]

This recipe was amazing. Thank you for sharing and being so detailed. To freeze for future use, at what point would you freeze? Before last rise or after? Thanks in advance.

[@supermanwithabeard03]

Could I make this using bleached enriched bromated all trumps flour?

[@KitchenCraftFood]

Absolutely!

[@andrewf395]

Excellent video. I just recently tried both Colony Grill & Riko's in Stamford CT for the first time. Unbelievably good -- easily my new favorite style. I'm from the midwest so I'm used to the thin crust style, but the pizza I've had in Stamford is on a whole different level. "The Pizza Belt" is real -- can't wait to check out New Haven soon.

[@anthonyvink7153]

Just found this video, I was reading comments to see why he has a large piece of wood on his counter. When I read your comment I thought I would let you know the Tonic channel has the New Haven pizza doc on their channel (maybe 10 days ago)

[@kevingouldrup9265]

Just a recommendation...when using veggies/peppers onions ect ..dice them up and they will cook better.

[@AF-ke9by]

Yesss! Massachusetts bar style pizza is the BEST!

[@KitchenCraftFood]

It's soooo good!

[@rogerparkin843]

I made this pizza over the weekend. Its the best pizza dough I have ever made. Easy to stretch. Thanks for sharing this excellent recipe.

[@KitchenCraftFood]

You're very welcome! Thanks for giving it a try.

[@bcask61]

I find its better to par cook veggie toppings so they don’t taste raw on the finished pizza. Otherwise your bar pies looked amazing, good stuff!

[@KitchenCraftFood]

Good call!

[@ArtIsNotAlwaysEasy]

I saw that you cut it wrong in your very first 10 seconds and knew you had no idea what bar pizza is, btw it originated in Chicago.

[@lhwillard]

Finally had a chance to try this and it was easy and very tasty. Looking forward to trying it again.

[@KitchenCraftFood]

Great to hear!

[@etherdog]

Tim, both your and Ethan's pizzas look fantastic yet completely different methods on the dough making! His was 80% hydration whilst yours was 61% (but you had a longer fermentation). I like 75% hydration and a bulk ferment of at least 3 days, and use a modified no knead scoop-and-fold a couple of times a day. Been making pizza every week for the past couple of months, and my wife not only doesn't complain but enjoys all the different ways you can dress a pie. It is informative to see the contrasting methods you and Ethan bring to the kitchen to get impressive results. I enjoy you both! Question: You didn't stick-blend the whole tomatoes until you had reduced the sauce and I wondered what your rationale is? (I would have asked the same question if you had done it the other way.) I like a bit of tomato chunk in the sauce and sometimes will take the tomatoes out of the can and broil them a bit for some extra flavor.

[@KitchenCraftFood]

Yes, two very different, well executed dough preparations. We didn't plan that, promise! In regards to the sauce, there's no particular reason why I process it after cooking. That's just how I've always done it. I don't think it matters whether you blend before or after. The results are probably the same. As always, thanks for the support John!

[@dgilli6119]

So bar pizza is basically a Detroit style pizza but thin crust instead?

[@KitchenCraftFood]

Definitely similar in some aspects and not in others.

[@steppedon]

Bar Pizza pre-dated Detroit by about 10 years.

[@hoehere_Gewalt]

Those measurements are not as random as those that i'm used to from American recipes, but they still feel out of place. Who actually measures water in grams instead of liters? lmao

[@KitchenCraftFood]

Mike Klein measuring everything by weight and in metric is much, much more accurate.

[@TheSebtrain]

Great vid!!!! How many times should you need if you have a stand mixer ????

[@jeffi4815]

Which rack did you put the pizza on before moving it to the stone? Thanks

[@justind9858]

I love your passion bro. Great video. Thank you from Cape Town, South Africa.

[@KitchenCraftFood]

Much appreciated! Happy holidays and stay well!

[@julioalmaraz09]

Thank you for the video. Will give this a try. How many grams should the dough be for a 16” pizza?

[@lastyrsman]

Dude, your mouth must be made of asbestos! Great video, new subscriber!

[@ParmMannREBORN]

Came here from Cooking With E gang

[@KitchenCraftFood]

Nice! Thanks for visiting. Hope you stick around for a while.

[@nolenl1503]

Yummy 😋 thanks for the best chef in the world

[@Chillsies]

This looks excellent but I’m just a little confused if the amounts are for 4 or one pizza? On your website it says “for A 12 inch pizza” and “for A 10 inch pizza” but the cheese amount is for “4 pizzas” Thanks!

[@Johnny67557]

Love me some bar pie!! Live in Brockton, MA. A couple miles from Cape Cod cafe / Lynnwood. 2 of the best!! Lots of others doing great bar pie also. I hear it's spreading to areas that has crappy pizza. Love it1 Now I need one today!!

[@franciskucinski5635]

Start ur own restaurant why dominos rule because of price!

[@kevind7308]

I don't know one ssbp place that cooks their sauce. Looks good though

[@lucyfuir6386]

Thnx now I'm craving cape cod cafe

[@rickyfell6369]

You only need 16g of water to active 2g of yeast. 4 times the amount of yeast is the amount of water needed. A shot glass works just well for home bakers. That way you can autolyse your dough so it can hydrate properly. That much water for 2g of yeast is unnecessary. Pizza looks yummy! Love a bar pie.

[@knobtheunicorn]

I really appreciate how concise and easy going you come across. I suspect you've trained more than a few people in a live kitchen. Could you tell me where you got that huge wood bowl from? thanks and cheers!

[@wrath646]

Looks great, everyone has there own style. south shore style bar pizza doesn't cook sauce, and no kneading and folding. really don't have to cold ferment for 24 hours . After a couple hours you can start to make some great tasting pies if you put sugar in your dough.

[@hobolooter]

Makes sense since you don't want the dough to rise much. Letting it cold ferment should build a more robust dough flavor though. If you're in a rush, I bet you're right that it'd taste totally fine.

[@BadStr1f3]

What was your favorite spot? My only comment to your process, is you're going premium with this pizza. Which for some reason takes away from that "Bar" part of it :) I am not complaining though! I am totally using your steps next.

[@KandiSueTheBlue]

Great video. Thank for you showing us such great detail.😎🍕👍

[@KitchenCraftFood]

Happy to share. Hope you give my recipe a try!

[@MichaelBrueckner]

No way to get right without talking in grams, folks.

[@jd5787]

Hi just wanted to report I made pizzas that way yesterday and they turned out great. The 2x stage cooking really helped crisp up the bottom.

[@saragoverman2180]

Do you use convection for the pizza? I have convection bake and roast option on my oven. Which is better, or just plain bake at 500?

[@KitchenCraftFood]

My oven is convection only so I’m limited in options.

[@aljames7082]

Great video! Pizza looked delicious! Nice clear straight forward instructions! 👍👍

[@KitchenCraftFood]

Thank you!

[@keales9564]

Looks great!! can thus be cooked directly on the stone in a Ooni Kids 16?

[@jamestroy34]

Did you set oven to 500 using bake or convection?

[@genegiusti6239]

Live in SE MA, worked in Canton during the 1980's. Town Spa was a weekly pilgrimage, (a rather short one). Looked forward to it every week.

[@S1L3NTG4M3R]

Ever heard of bar pizza? nope - but now I have - thanks

[@luxither7354]

Would love to cook this myself but I'm on a diet :(.

[@KitchenCraftFood]

Well, save the video and revisit when you’ve finished up 😉.

[@matthewhuszarik4173]

I’ve been eating pizza for over sixty years, but am unfamiliar with this style. Thanx for the information I will have to try this.

[@LauraLutz-mv6ci]

Why don’t you use American measurements? No sugar in with the yeast or did I miss it? I won’t be using your recipe, others are coherent.

[@KitchenCraftFood]

I use grams because (1) I find it easier to scale recipes up or down if needed and (2) most of the world uses the metric system and lot of the folks in this community live outside of the US. I do not use sugar when activating yeast. There's plenty in the flour for yeast to feed on, which in turn produces CO2 that leavens your dough.

[@Ladyfromyoutube]

Is it necessary to rest the dough for 24hrs?

[@KitchenCraftFood]

kah Lua not necessary but it’ll produce a better stronger and better tasting dough. Instead, you could let the dough bulk ferment at room temp until doubled in size. That’ll speed up the process.

[@pamelaparsons9046]

Thanks! We just bought a Oonie pizza oven and have been experimenting with it. Being from Chicago this is the type of pizza we like. I am thinking we can do this in the pizza oven just less time of course. Could we do it in that pan or try and find a different one. Would love to know your thoughts. We made one the other day, it was good but we still need to perfect it. I had to dock the dough otherwise it puffs up to much. It was good but like I said would love to know your thoughts.

[@Patrick-el5nf]

Can you use a wood fired oven for this?

[@KitchenCraftFood]

Sure, but it’ll require some finesse and a much lower oven temp than you’d traditionally run in a wood fired oven.

[@Patrick-el5nf]

What temp would you recommend in a wood fired oven? Awesome video!