Bar Style Pizza Recipes

CRISPY BAR-STYLE PIZZA RECIPE

Steps:

• Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Alternatively, combine ingredients in a stand mixer and mix on low speed for ten minutes.
• Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Transfer to a gallon-sized zipper lock bag, seal, and place in the refrigerator. Allow to ferment for at least one, and up to 5 days.
• At least two hours before baking, remove dough from refrigerator and divide into four even balls. Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate bowl (cereal bowls or small mixing bowls work well). Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
• Meanwhile, adjust oven rack with pizza stone to top position and place a second rack one position below it. Preheat oven to 550°F for at least one hour.
• Turn single dough ball out onto floured surface. Use a rolling pin to roll it out into a 12-inch circle, lifting and stretching by hand if necessary. Grease an aluminum baking sheet with 1 tablespoon canola oil. Transfer dough to baking sheet. Spread about 1/2 cup of sauce evenly over entire surface of pie. Sprinkle with 1/4 of parmesan. Spread 1/4 of cheese in even layer over surface. Top with additional toppings as desired.
• Place in oven on rack immediately under the baking stone. Bake until edges are just beginning to brown, about 5 minutes. Remove from oven (close oven). Using a thin flexible metal spatula, careful separate the pizza's edges from the pan (the pizza should slide around freely). Carefully slide pizza off of pan and onto baking stone. Continue baking until bottom is deep golden brown and cheese is melted and bubbly. Transfer pizza to a cutting board with a pizza peel. Cut into 8 slices, and serve. Repeat steps 5 and 6 with remaining pizzas.

BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

BAR PAN PIZZA

Steps:

• Preheat oven to 375°F.
• Break open and unroll the two crescent roll packages onto the 15 1/2" x 10 "bar pan so it is evenly covered. Try to avoid following the triangle shapes and perforations.
• In a small bowl, combine the tomato sauce, garlic and spices. Spread evenly over the dough.
• The rest is all about how you like your pizza! I love all the toppings to be between the cheese, so:.
• Sprinkle half of the two cheeses evenly along the dough.
• Spread the rest of the toppings out evenly along the dough as well.
• Top with the remaining cheese.
• My side of the pizza usually has black olives and a bit of feta on it; my husband usually has bacon on his side.
• Bake for approximately 15 minutes, or until desired doneness.

NEW ENGLAND BAR PIZZA RECIPE - (2.9/5)

Steps:

• 1. FOR THE DOUGH: Process flour, sugar, and yeast in food processor until combined, about 3 seconds. With processor running, slowly add water; process dough until just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. 2. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover with plastic wrap and let rise at room temperature until almost doubled in size, 2 to 2 1/2 hours. 3. FOR THE SAUCE: Process all ingredients in clean, dry food processor until smooth, about 30 seconds; set sauce aside. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.) 4. FOR THE TOPPING: Adjust oven rack to lowest position and heat oven to 500 degrees. Combine cheddar and mozzarella in bowl. Using pastry brush, grease bottom and sides of 2 dark-colored 9-inch round cake pans with 1 1/2 teaspoons oil each. 5. Transfer dough to lightly floured counter, divide in half, and shape into balls. Gently flatten 1 dough ball into 6-inch disk using your fingertips. Using rolling pin, roll disk into 10-inch round. Transfer dough to prepared pan and press into corners, forcing 1/4-inch lip of dough up sides of pan. Repeat with remaining dough ball. 6. Spread 1/3 cup sauce in thin layer over entire surface of 1 dough. Using pastry brush, brush sauce over lip of dough. Sprinkle 1 cup cheese mixture evenly over pizza, including lip. Repeat with remaining dough, 1/3 cup sauce, and remaining 1 cup cheese mixture. 7. Bake until crust is browned and cheese is bubbly and beginning to brown, about 12 minutes, switching and rotating pans halfway through baking. To remove pizzas from pans, run offset spatula along top edge of pizza crust. Once loosened, slide spatula underneath pizza and slide pizza onto wire rack. Let cool for 5 minutes. Slice and serve.