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Louis Ghelfi’s Original Bar Pizza Recipe

Cooking Method
Prep Time: 20 min Cook Time: 20 min Total Time: 40 mins
Servings 4
Best Season Suitable throughout the year
  • 7.5 ounces Crushed Tomatoes
  • 3 tablespoons Tomatoe Paste
  • 2 cloves Garlic (Chopped fine)
  • 1 tablespoon Oregano
  • 1 teaspoon Parsley
  • 1 teaspoon Sweet Basil
  • 1 pinch Salt & Pepper
  • Dough
  • .75 ounces Fleischmann's Active Dry Yeast (1 Packet)
  • 3 cups Gold Medal All Purpose Flour
  • 3 teaspoons Olive Oil
Louis Ghelfi's Sauce
    Louis Ghelfi's Bar Pizza Sauce
  1. Louis Ghelfi's Bar Pizza SauceTake about 7.5 ounces of crushed tomatoes and three tablespoons of tomato paste. Mix with two cloves of garlic, chopped fine; one tablespoon of oregano; one teaspoon each of parsley and sweet basil; and a pinch of salt and pepper.
  2. Louis Ghelfi's Bar Pizza Dough
  3. Louis Ghelfi's Bar Pizza Dough

    To make the dough take one cup of luke warm water; one package of Fleischmann's activedry yeast; three cups of Gold Medal All Purpose Flour; and three teaspoons of olive oil.

    First, combine the warm water, yeast and olive oil. Then add the three cups of flour. Stir until it all blends into a ball.

    Put the dough into a bowl or pan. If the dough rises, just stick your finger into the middle of it and it will go back down.

    Spread 7.5 ounces of the dough in 10-inch pie pans or 20 ounces of dough on a 12 by 18 inch cookie sheet. Before that, lightly grease the bottom of the
    pan with olive oil.

  4. Assembly and Cooking

    Put the sauce on the dough and then spread about four ounces of Wisconsin cheddar cheese on top. You can add anything you want - mushrooms, sausage, peppers, whatever.

    If you use meat, don't put it on the pizza until about five minutes before it's done.

    Cook the pizza at 450 degrees for about 20 minutes. The bottom of the crust should be golden brown when the pie is done.

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