Toddzilla’s Bar Pizza Recipe (2024)

FAQs

What is the best ratio for pizza dough? ›

The ratio of cups of flour to cups of water in a pizza dough recipe is 9:4. A pizza restaurant makes a large quantity of dough, using 36 cups of flour.

In addition to making your crust lighter, increasing the hydration produces a higher yield (more dough).

What the bar pie is is single-serving delight: an 8-to-10-inch personal pizza baked on a wafer-thin crust and topped with tomato sauce, shredded low-moisture mozzarella, and maybe pepperoni or mushrooms, if you're feeling fancy.

The dough at 70 percent hydration is easy to work with—not too stiff and not too floppy. Meanwhile, the long overnight rest develops flavor, so it's more than just a teaching tool; it's a good loaf of bread.

The key to really good pizza dough is to use as little yeast as possible (about 1% - 1.5% of the weight of the flour) and to let the dough ferment in the fridge for at least 24 hours, preferably 48, and even as much as 72.

American bread flour is commonly used for making NY-style or Detroit-style pan pizzas. The high gluten content in bread flour allows for a longer fermentation. This helps the dough develop a more complex flavor profile. The fineness of 00 flour is ideal for pizzeria-type light and airy Neapolitan pizza.

If you're planning to make pizza today, then give the dough a rise. Clean out the mixing bowl, coat it with a little oil, and transfer the dough back inside. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise until doubled in size, 1 to 1 1/2 hours. Option 3 — Store the dough in the fridge.

Did you know the protein and sugars in milk actually help strengthen pizza dough while baking and create a beautiful, golden-brown crust? Try it for yourself!

The goal of adding oil to pizza dough is to improve the texture of the dough and flavor the finished crust. The oil will specifically: Making the dough softer will improve its capacity to stretch when rolled out. If you don't use any oil, the dough will pull apart and produce holes.

Not all pizzas served in a bar are “bar pizza,” and bar pizza can be found outside bars (as at Austin's Via 313 Pizzeria). So what is it? A very thin pie that's pan-cooked until uniformly crisp and generously topped with no-frills combos that recall a pregourmet pizza era.

What is the difference between tavern style pizza and bar pizza? ›

I would say the only significant difference between the Metro NYC bar pies and the Midwest tavern pies is the way they are cut. Tavern-style pizzas are cut in a grid pattern. One might argue another noticeable difference is that the Chicago bar pies are thinner and crispier. More of a cracker-style crust.

Real bar pizza has a thicker, buttery crust and is made in a pan with high sides with lots of oil, so the dough essentially fries in the pan. It's also traditionally served with "burnt edges" or "laced edges", where you push the sauce and cheese to the sides so it drips down and caramelizes against the side of the pan.

This is relevant to pizza because varying the level of dough hydration directly affects the qualities of a finished crust. Too little hydration and the crust will be dense and dry, while too much water will result in a dough that is sticky, too fluid to shape and difficult to slide into the oven.

A dough with a lower hydration might be stiffer and less sticky, making it easier to handle but potentially producing a denser crust. On the other hand, a wetter dough (higher hydration) can be trickier to work with but may result in a crust that's airy and light.

Heat the oven.

The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better. Place a pizza stone on a lower oven rack.

When it comes to weighing out your components for pizza dough, the oil ratio should be between 2 and 3 percent of your overall flour, but not more than 5 percent. Always start with a small percentage and test your dough; remember that adding is always easier than subtracting.

Overmixing your dough leads to a dough ball that will not want to stretch and will keep snapping back to a smaller size. Overmixing is not the only thing that leads to snapping back. Over balling your dough will also contribute.

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...