Same Day South Shore Bar Pie Dough

Steps

Method

1. 1

   In a mixing bowl, combine the water (68°F (20 °C)), salt, sugar, olive oil, bread flour, and instant dry yeast.

2. 2

   Mix the ingredients together until no dry flour remains and the dough is cohesive.

3. 3

   Cover the bowl and let the dough rest for 30 minutes.

   Start 30-minute timer
4. 4

   Perform one set of stretch and folds by pulling the edges of the dough up and over the center until the dough tightens up into a ball.

5. 5

   Cover the dough again and let it rest for 1 hour.

   Start 1-hour timer
6. 6

   Divide the dough into 4 equal portions of approximately 210g each.

7. 7

   Place each dough ball into a lightly oiled container.

8. 8

   Let the dough balls proof at room temperature for 2–3 hours. Alternatively, you can refrigerate them for later use; if refrigerated, remove them 2½–3 hours before baking to reach room temperature.

   Start 3-hour timer

Panning & Baking

9. 9

   Grease a 10-inch bar pie pan generously with butter or Crisco.

10. 10

    Place one dough ball in the center of the greased pan and let it relax, uncovered, for 45–60 minutes.

    Start 1-hour timer
11. 11

    Gently press the dough with your fingertips, working it all the way to the edges of the pan, then add your desired toppings.

12. 12

    For a Gozney or outdoor pizza oven: Preheat the stone to around 750°F. Launch the pan and immediately turn the flame to low. Keep the pizza away from the direct flame and bake for 10–12 minutes, rotating as needed, until the crust is deeply golden and crispy.

    Start 12-minute timer
13. 13

    For a home oven: Preheat a baking steel or stone at 550°F (290 °C) for about an hour. Place the pan on the steel and bake until the crust is golden brown and crispy, usually 10–14 minutes.

    Start 14-minute timer