South Shore Bar Pizza Recipe
Homemade South Shore Bar Pizza
- 450 grams All Purpose Flour or Bread Flour
- 2 tablespoons Corn Oil
- 2.25 teaspoons Active Yeast
- 1.5 teaspoons White Sugar
- 1 cup Warm Water (110 Degrees)
- 1.5 teaspoons Fine Sea Salt
- 2 tablespoons Melted Butter (Salted Kerrygold Butter is preferred)
- 2 teaspoons Corn Oil (To coat the pan (coat the sides too!))
- Dissolve the yeast and sugar in a separate bowl with the warm water and let sit until nice and foamy (couple minutes). The perfect temperature for the yeast is 110 degrees, don't go too hot or you risk killing the yeast. **Note - If you are using instant bread machine yeast. Just add it in with your dry ingredients, then add the wet ingredients and mix
- Pour the flour into stand mixer (If you don't have a mixer just mix in a large bowl)
Pour the foamy yeast mixture in with the flour, start mixing on #2 with a bread hook, then add the corn oil, melted butter and salt. Mix with a bread hook until a ball forms. About 2 minutes Do not over knead this dough! 
Set aside in an oiled airtight bowl, leave out at room temperature for at least 6 hours. When ready you should have a very light and fluffy dough that you can easily push to the sides of your 10" pan . Cut the dough into even pieces, you want about 6.5oz piece of dough for each (about the size of a baseball). Refrigerate whatever you will not be using for up to 48hrs. *Leave out of refrigerator at least 2 hours at room temp before reusing
- Preheat oven at 500 for at least 20 minutes before cooking
Strain a can of high quality crushed tomatoes in mesh colander and add sea salt to taste. (I recommend Pastene California Pizza Sauce or Pastene Ground Peeled Tomatoes )
If you like a smoother texture you can throw it in a blender for a second. Some crushed tomatoes can come very chunky.
- Evenly coat your pan with some corn oil, make sure to coat the sides too
Begin to push your 6.5oz dough ball all the way to the edges of your pan. You may need to take a break to let dough rest, then continue spreading.
If you want burnt/laced edges, keep the dough night and flat all the way to edge, you do not need to pinch a crust against the edges. 
Poke a few holes in the dough with a fork, this prevents giant bubbles and its important!
I have forgotten to do this, which resulted in one giant bubble sliding the cheese and sauce over the edge of pan and setting off smoke alarms...!
Spread sauce all the way to the edges to get those laced edges.
Dust sauce with some dried oregano, couple pinches should do. - Spread your shredded cheese all the way to the edges of the pan.
- Add any toppings you like
**Preheat oven at 500 for at least 20 minutes before cooking. Place pizza in oven (Middle Rack) for about 12 minutes, add a few more minutes if you have a lot of toppings Every oven is a little different so you'll need to start watching the pizza around 12 min to see how it looks!
- Eat pizza and save your leftovers for breakfast if needed. **Wipe your pans out with a paper towel and put them away, do not wash them!
For an even crispier crust, double the oil.
450 grams is about 3.75 cups
If dough seems dry and not forming ball in mixer add another tablespoon or two of water
Remember, every pizza can be a personal pizza if you try hard and believe in yourself!