Toddzilla’s Bar Pizza Recipe
Todzilla's South Shore Bar Pizza Recipe
- 425 grams All Purpose Flour
- 1 cup 110 Degree Water
- 1.5 teaspoons Sugar
- 1.5 teaspoons Salt
- .25 ounces Active Dry Yeast
- 4 tablespoons Melted Unsalted Butter
- 2 tablespoons Corn Oil
- 2-28 ounces Whole San Marzano tomatoes in puree (Two (2) 28oz cans)
- .5 cups Tomato Paste
- .25 cups Dried Oregano
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 2 tablespoons Olive Oil (optional)
- 1 pound Sharp Cheddar
- .5 pounds Mozzarella
Put yeast, water, sugar, corn oil and melted butter in a bowl. Whisk briefly and allow to sit for 5 minutes.
Add flour and salt. Mix with dough hook until everything is integrated and has formed a ball (about a minute and half med-low speed)
Coat with oil and place in gallon ziplock or dough bin in fridge for at least 24 hours
Pull dough out at least 1 hour before proofing in oven, or 3 hours before if proofing at room temperature.
- Divide the dough into four 6.5oz. portions, flatten them a bit, put them in pans oiled with 2 tsp. of corn oil
- Let them rise in the pans for 1/2 hour in the oven on "proof" or until nearly double in size at room temperature
Pan them out all the way and proof them for another 1/2 hour in the oven or until they have visibly risen again at room temperature.
- Flatten and deflate the dough with your hands and make rows of tiny holes with your fingernails (about every inch so it looks like a golfball). You're ready for assembly!
Put all ingredients in blender and blend just until broken down and integrated (about 10-20 seconds)
- Use about 1/3c of sauce per 10" pizza
- This will make about 10 pizzas depending on how much sauce you like
Shred 1 lb. Sharp Cheddar and 1/2 lb. Mozzarella and mix to combine. (2:1)
- Use roughly one very large handful of cheese blend per pizza
Add desired toppings
Preheat oven to 500 convection with pizza stones laid on racks (Todd uses four 12" granite tiles) for roughly 1 hour
Place pans on tiles and bake for 12 minutes (longer for non convection ovens)
Remove pizza from pan with a peel and check bottom for golden brown color. Remove pizza from pan and place directly on stones for 2 minutes if needed. Cheese and light toppings are usually done, heavier/wetter toppings usually require more time