Shack’s Bar Pizza
- October 31, 2021
- by
- Team-Chores
Growing up, my Grandma used to make homemade pizza every Saturday. We didn’t really ever order out pizza. Probably because no one delivered. So, to me, there’s a slight nuance between store and homemade pizza. While I like different types of pizza, New York style and bar pizza are my favorites.
I’ve used the typical pizza stone for years, but it never gave me the type of crisp I was looking for. So, I went on a quest, or at least level up, to create a better at home bar pizza. Generally speaking, the higher the oven temp, the better the cook. It’s the high heat that produces the crisp crust and melts the cheese just right. Pizza ovens can cook at 800 – 900+ degrees, and you can’t get that at home. So, I thought i’d try a steel baking stone to give my pizza a bit more heat and crisp. Wow, what a difference. I think i’m on to something here!
Shack's Bar Pizza
Equipment
- Steel Baking Stone
Ingredients
Pizza Dough
- 4 cups Unbleached Bread Flour
- 4 tablespoons Cornstarch
- 4 teaspoons Granulated sugar
- 2 teaspoons Baking powder
- 2 teaspoons kosher salt
- 1 ¼ cup water
- 4 tablespoons Olive oil
Toppings
- Premium Pizza Sauce
- Mix of 75% whole milk mozzarella and 25% white cheddar cheese
- Pepperoni (or favorite toppings)
Instructions
- Place flour, cornstarch, sugar, baking powder, and kosher salt into stand mixer bowl. Start mixing at low speed. Add olive oil to water and slowly pour into mixer bowl. Slowly increase speed and knead dough until it fully comes together. You may ad small increments of water if dough doesn't form after a couple minutes.
- Place the dough on a lightly floured surface and divide into three equal balls. Lightly flour and wrap in plastic wrap. Place in refrigerator for 45 minutes.
- Place steel baking stone on middle rack and heat oven to 500 degrees. Let steel stone heat up for 20 min.
- Meanwhile, on a lightly floured surface, use a rolling pin to roll out each ball into about a 12 inch circle. Four as need to prevent sticking. Dough will be thin. Randomly pierce dough with fork.
- Open oven and pull out middle rack with steel stone. Place rolled dough on steel stone and close oven. Wait only 30 - 45 seconds! We only want to firm up the crust so it's easier to place back in oven with toppings. Repeat for each dough circle.
- Add sauce and cheese to prepped crust. Finish with pepperoni or your favorite toppings. Using a pizza peel, transfer pizza back to steel stone and bake 8-10 minutes or desired doneness. When done, use pizza peel to remove from oven and place on cutting board. Cut into slices or squares and serve. Repeat.
- Grab a couple beers and turn on football.
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