How to Make the Crispiest, Cheesiest Bar Pizza 

Dough: 8 1/3 oz AP flour 1 Tblspn sugar 1 tsp rapid-rise yeast 2/3rd cup warm water while in processor 10 minutes 1.5 tsp olive oil 3/4 tsp salt Knead 1 minute, 2.5 hours rise Sauce: 14.5 tomatoes 1 tsp oil 1/2 tsp oregano 1/2 tsp sugar 1/4 tsp salt 1/8 tsp red pepper 1/8 tsp black pepper processor, do not cook Topping: 1 cup mozz 1/2 cup sharp white cheddar 9” cake pans 1.5 tsp EVOO brush Divide dough 6” disk with fingers 10” with rolling pin Add to pan with 1/4” lip 1/3 cup sauce cheese everywhere 12 minutes in a 500˚ oven Cool on rack for 5 minutes before serving

Waiting for Good Dough got a chuckle from me. A good recipe video is made better with clever wordplay. Everyone knows this.

Was NOT expecting a Samuel Beckett reference. Kudos.

Awesome recipe. Please do a recipe for Chinese Chicken Fingers like you find in New England. That coating on the chicken is a mystery that I can’t solve. TY.

2/9/2023 - National Pizza Day, thank you again for another spectacular recipe

That looks so delicious

Looks wonderful, can’t wait to try it.

Thank you for this recipe. We've been making it for 4 weeks in a row. Making 6 pizzas every weekend, comes out perfect and the whole family has a blast. I recommend Mutti tomato sauce from the store, makes a fantastic sauce.

Bridget’s face was so funny when he measured her dough lol

Love you guys could watch you every day

Yummy. Sp good and ao easy. I need to try this recipe.

This looks like the exact pizza recipe I need!!! Thank you!

To the point & simple👍🏽

I made this tonight and it was great

This looks easy and tasty

Well done!

So easy, my go too Pizza at home, Well done!!!!

That's a pretty nice looking pie! Seems easy enough for a home cook

Yum, thank you.

Love how straight forward this is! I wanna see more of this dude 😁

"Waiting for good dough." Nice.

I honestly believe that Bridget's cast iron skillet pizza 🍕 is the very best. For me, the thinner & crisper, the BEST!

Thank you!

Waiting for good dough! Wonderful !!!

I'm here for Lawman! He is absolutely delightful and adorable. 🙂

"Waiting for Good Dough." I cannot. This made my morning.

I love it

Afternoon ATK Salutations from California 🍕😋

Yummy pizza!

Anyone watching this in the tristate area want to try a famous New England bar pie? The absolute gold standard for thin crust is Colony pizza in Stamford CT.

This man is something else..

Yum 😋

Love me some Lawman, good stuff

I like this

Can a stand mixer with dough hook be used instead of a food processor?

Legit lol at "it's not as good as mine, but it'll do"

I’m going to try this!

Great Awesome perfect, humbly I say as a single who doesn’t get out much 😂

I've never seen this man before, but I like him.

Nice

This is the missing Pizza Hut Pan Pizza that here in DE we can't get ever again!!

Here comes the pizzer!

If you don’t own a food processor to mix the dough, could you use a hand mixer or a vitamix

ATK team, what would you recommend when doing toppings? I assume a huge amount would significantly change the results, but some thin pepperoni is no problem?

I need to send this recipe to my husband! Does sauce recipe make enough for both 9 inch pizzas?

Does anyone know the size (capacity) of that food processor?

Great pun on the Beckett play - well played. ATK rules no matter what the topic is! I have two springform pans - would they get destroyed by the heat?

Yummm

That looks amazing….how about a meat sauce for dipping 👏👏👏👏

Lawman, I've missed you 🥰

Bar pizza is the best. I just wish it would come in bigger sizes

Waiting for lGood dough”!!!!! ❤❤❤❤❤

Is there a difference between bread machine and rapid rise yeast?

August/September 2014 Cooks Country magazine. Pete and repeat. No diced tomatoes. Blend wholes.

If you're into homemade, do a tasting of brands of tomato. I was shocked at how different they can be.

Instead of those small pans, would this work on a 16 inch pizza pan?

"Waiting for Good Dough".... Nice.

Gonna need a review from el Presidente

Oh man, this is another of those recipes that make me really regret not owning a food processor!

@americastestkitchen I see you use the Chicago Metallic 9” non stick cake pan. That pan, as well as most other nonstick cake pans, are only oven safe to 450. This recipe calls for the oven to be set at 500. Is this safe? Honest question, just wondering if I should be concerned because I’ve had a hard time finding a pan that is safe over 450 other than the ones from Lloyd. Would rather go a cheaper option but not at the risk of health/safety.

Bridget, the R only gets added to the end of "pizza" when the next word begins with a vowel. like when Lawman said "let's talk about what we're gonna cook the pizza'r in." otherwise, it's just pizzA.

Basic grain (wheat) and dairy (cheese). Flour 85% of the pizza pie, and 15% (if that) of the cheese put onto the pizza bread. Just the "round flat earth version" of a cheese sandwich !

6:48

When he pronounced the dish he was making as "pizzer," there's no mistaking where he was raised! And I'll bet he was making it for "dinnah." Dang I miss home.

Can we have baker's% and measurents in grams please?

1:19 "you notice how the dough doesn't really look any different"...yeah, it does.

Pizzer!

Waiting for good dough! (Godot!)

Some thoughts. This looks suspiciously like it started as "2 cups" of flour measured by volume which were probably a bit heaver than the 8.33oz aka 236g specified. This comes out to 67% hydration which is the highest I have seen for south shore bar pizza. Most of them are in the mid 50's to low 60's with one at 52.4%. Maybe the presumption is that it gets dried out with bench flour, but if you watch the videos of bar pizza being made commercially the dough doesn't get floured or rolled, just stretched in the pan. It also has substantially more sugar and substantially less oil than most. Further, it comes out to 210g per ball of dough, which in the standard bar style size - 10 inches - would be a thickness factor of about 0.094. In the specified 9 inch pan, it's a thickness factor of 0.115 which is thicker than new york style, in the neighborhood of what you might get from "american" style places like papa johns. Most SSB recipes are in the 180-190g per 10 inch pan range, for a thickness factor of closer to 0.08, in the neighborhood of a New Haven or "elite" NY style. "Thickness factor" in pizza making is ounces per square inch, which is admittedly awkward considering most bakers have gone metric, and many pizzas are not square. I like the method. I'm not saying it's bad pizza. I'm saying that it is not bar pizza.

Town Spa is my favorite!

Waiting for good dough! 😂 🤣 Great joke.

Key is more cheese than dough

Water temp?

1:20 ÿoull notice the flour doesn't look any different...... hahahaha it fkn DOUBLED in size. cray

I would just add to also poke your dough with a fork in the pan before adding the sauce

Today, the day this video was posted, is National Pizza Day. Was this planned @AmericasTestKitchen?

I always like my 'bar pizza' to be almost paper thin. I usually just use flour tortillas, top them with sauce and cheese and toss them in a hot oven. Takes about 3 - 5 minutes and they come out like the perfect pizzas to eat with beer while watching your favourite sports team on TV. You can even add some sliced jalapeño peppers on top and finish it off with a dash of your favourite hot sauce when they come out of the oven. Absolutely the easiest things to make, require no real preparation beyond grating some cheese and you can make your own sauce or just use your favourite canned sauce.

Ha! Waiting for good dough... I laughed

WTAF is 1/3 ounce? Erin used the same measurement in the pita recipe. I have the Oxo digital scale and ounces are measured in eighths. Even using metric measures, 1/3 ounce is 9.45 grams. It's dumb and annoying. Use real-life measures. Adjust your recipes to use eighths or use grams.

I had that model food processor for years! One little part broke so I spent $40 replacing it! I put it back together and something else broke! My heart is broken…

It looks lime a cafeteria school pizza.

I'm glad I subscribed to ATK's channel, but it's no wonder I keep putting on weight.

6.9 everyone knows the rules

I am from Connecticut and have never come across this pizza.

Okay

Are there weight measurements? I’d like to try this, but don’t want it to become too much of an iterative science experiment.

🍕🍕🍕🍕🍕

HELP! I’ve made pizza dough before so I’m no novice. The dough came out a gloppy mess. I measure and weighed everything accurately. I figured I’d made a mistake. I made it a second time with the same resulting message. What am I doing wrong?

he didn't like that "bah pizzer" comment at the end

Their written recipe has been "slightly" updated to include placing the pans for 12-14 minutes on a stone or steel pre-heated to 450˚ for one hour. Everything else is exactly the same. That's anything but slight.

oh my O_O

"Cheesiest New England Pan Pizza" , There, I fixed it for you!

She asked if the sauce gets cooked lmao

For me, EVOO has far too aggressive a flavor that overwhelms the finished pizza. Corn oil (which many pizzerias use) is best. I have never experienced a problem with pre-shredded cheese melting properly, although I prefer cheese slices.

Waiting for good dough or waiting for Godot???

“Waiting for good dough.” Get it?

Looks a lot like Greek pan pizza, very common and delicious here around New Haven.

Why does ATK still omit *weights* when listing ingredients for recipes which involve baking? It's so frustrating.

One Test, everyone knows the rules.

ATK, it would be great for your non-American viewers if you could also give weights in grams. Many recipe/cooking channels are doing this now. Eg, "Use X ounces (or Y grams) of flour". It doesn't take much extra time and would widen your audience. Thanks!