I received a food wish recently for something called South Shore Bar Pizza, and I got very excited since I love discovering, and sharing, new and regional specialties (especially regional pizza specialties). But, as I started to research this “new” dish from the Boston area, I realized it wasn’t new to me at all. Yes, the name was unfamiliar, but the pizza was not.
Notes From the Chef
I grew up eating this style, which we called, “cracker crust pizza,” and it’s what you’d get in any kind of snack bar setting. Whether it was the bowling alley, a sporting event, or movie theater, this ultra-thin crust pizza was ubiquitous. As I got older and progressed through my culinary career, I’d look down on this style of pizza that I thought of as simple and unsophisticated, but I’ve rediscovered just how enjoyable it actually is.
As I mentioned in the video, if you’ve not had the best luck making pizza at home, this is the style for you. While it does take a while to rise, the dough is dead simple and very easy to work with. There’s no rolling or spinning here: We simply press it flat…very flat…top it, then pop it in the oven.
Whether you’re a pizza making novice or a jaded professional, this is a great pizza. I really do hope you give it a try soon. Enjoy!
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
Pizza Dough:
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2 1/4 teaspoons dry active yeast (1 packet)
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1 1/2 teaspoons white sugar
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1 cup warm water, at about 105 degrees F (41 degrees C)
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3 2/3 cups all-purpose flour or bread flour
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1 1/2 teaspoons kosher salt
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2 tablespoons melted unsalted butter
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2 tablespoons corn oil or other vegetable oil
Sauce:
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1 1/2 cups San Marzano tomato puree (from 1 can San Marzano tomatoes), or plain tomato sauce
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1 teaspoon kosher salt
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1/2 teaspoon dried oregano, or to taste
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1 pinch cayenne pepper
Pizzas:
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1/2 cup corn oil, divided, to grease pizza pans
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8 ounces grated sharp white Cheddar cheese
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8 ounces grated Monterey Jack cheese
Directions
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Stir yeast, sugar, and water together in a bowl; let sit for about 10 minutes.
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Stir in flour and mix until a dry, shaggy dough forms. Add salt, butter, and 2 tablespoons oil and mix to combine.
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Knead with your hands in the bowl until dough comes together, then turn out onto the counter and continue to knead until a stiff but smooth dough forms, about 1 to 2 minutes.
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Return dough to the bowl; rub the surface of the dough with a small amount of oil. Cover the bowl and let dough rise in a warm place until doubled in size, up to 6 hours. Alternately, place dough in the refrigerator to rise overnight.
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Meanwhile, make the pizza sauce. Blend San Marzano tomatoes until smooth using a stick blender or in the jar of an electric blender. Measure out 1 1/2 cups of the tomato puree and place into a bowl. Stir in 1 teaspoon kosher salt, dried oregano, and cayenne pepper. Refrigerate until ready to make the pizzas.
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Preheat the oven to 500 degrees F (260 degrees C). Drizzle 1 1/2 to 2 tablespoons oil into a 10- to 12-inch pizza pan.
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Divide dough into 4 pieces and roll into balls. Keep dough covered when not using. Press 1 dough ball into a round disc and place on the prepared pizza pan. Press and stretch dough flat, almost all the way to the edge of the pan. Poke the dough all over with a fork.
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Once the dough is properly punctured, top with about 1/3 cup sauce, spreading all the way to the edge of dough. Top the entire surface with 2 ounces each of Cheddar cheese and Monterey Jack cheese.
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Bake in the preheated oven until cheese is bubbling and bottom of pizza is browned, 10 to 12 minutes. Repeat with remaining ingredients to make 3 more pizzas.
Chef John
Recipe Tip
You can use any type of cheese or a combination e.g.Monterey Jack, mozzarella, or Cheddar cheese.
Nutrition Facts (per serving)
1301 | Calories |
78g | Fat |
104g | Carbs |
44g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 1301 | |
% Daily Value * | |
Total Fat 78g | 100% |
Saturated Fat 30g | 149% |
Cholesterol 122mg | 41% |
Sodium 1530mg | 67% |
Total Carbohydrate 104g | 38% |
Dietary Fiber 5g | 20% |
Total Sugars 7g | |
Protein 44g | 89% |
Vitamin C 10mg | 11% |
Calcium 869mg | 67% |
Iron 3mg | 19% |
Potassium 652mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.