Toddzilla's Bar Pizza Recipe
24 hrs+ (mostly cold fermentation)Yield: 4
A Detroit-style bar pizza with a crispy, airy crust from long cold fermentation, topped with a blend of San Marzano tomato sauce and a sharp cheddar–mozzarella mix.
| prepPreheat oven to 500°F / 260°C convection with pizza stones on racks for ~1 hour | ||||||||
| 7 g active dry yeast | Whisk yeast, water, sugar, corn oil & butter; rest 5 min | Mix in flour & salt until ball forms, ~90 sec | Coat with oil, chill in ziplock or bin ≥24 hrs | Remove dough; rest 1 hr (oven proof) or 3 hrs (room temp) | Pan out dough, proof 30 min until risen | Top dough with sauce, cheese & desired toppings | Bake 500°F / 260°C convection, 12 min | Remove from pan; finish on stones 2 min if needed |
| 240 ml water, 110°F / 43°C | ||||||||
| 1.5 tsp sugar | ||||||||
| 2 tbsp corn oil | ||||||||
| 60 g melted unsalted butter | ||||||||
| 425 g all purpose flour | ||||||||
| 1.5 tsp salt | ||||||||
| 2 × 800 g whole San Marzano tomatoes in puree | Blend tomatoes, paste, oregano, paprika, salt & oil 10–20 sec | |||||||
| 120 g tomato paste | ||||||||
| 6 g dried oregano | ||||||||
| 1 tbsp paprika | ||||||||
| 2 tsp salt | ||||||||
| 2 tbsp olive oil | ||||||||
| 455 g sharp cheddar, shredded | Mix shredded cheddar & mozzarella | |||||||
| 225 g mozzarella, shredded | ||||||||
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