Toddzilla's Bar Pizza Recipe

Yield: 4

24 hrs+ (mostly cold fermentation)

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
0.25 oz / 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
1 cup / 240 ml water, 110°F / 43°C
1.5 tsp sugar
2 tbsp corn oil
4 tbsp / 60 g melted unsalted butter
425 g / 15 oz all purpose flour
1.5 tsp salt
2 × 28 oz / 800 g whole San Marzano tomatoes in puree	Blend tomatoes, paste, oregano, paprika, salt & oil 10–20 sec
0.5 cup / 120 g tomato paste
0.25 cup / 6 g dried oregano
1 tbsp paprika
2 tsp salt
2 tbsp olive oil
1 lb / 455 g sharp cheddar, shredded	Mix shredded cheddar & mozzarella
0.5 lb / 225 g mozzarella, shredded

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