As requested by jfmorris, below are additional details of my Bar pizza journey that I previously posted in SUWYC thread.
As noted in that thread, this pizza is NY/CT style bar pizza and differs from Chicago tavern style pizza. To my taste, tavern style pizza is more cracker like, with shattery crust, whereas NY bar style pizza is more like a thin/crispy NY style dough with a par-fried crust.
My dough recipe, in baker's percentages, is as follows:
100% bread flour
60% water
1.2% instant yeast
8% olive oil
2% salt
2% sugar
I have 12 inch round pans I got from Lloyd's Pans. These are the ones with the 1-inch rim. For that size pan, I have been using 180 gram dough balls. For two pizzas, that converts to:
214 grams bread flour
128 grams water
17.1 grams olive oil
4.2 grams salt
4.2 grams sugar
2.5 grams yeast
I combine everything in a bowl and knead until it comes together. Then I turn onto a counter and knead around 5 minutes, until the dough is smooth and passes the windowpane test. Then roll it into a ball and add to an oiled bowl and stick in the fridge.
I like to cold proof it for 2 days, divide and re-ball and then stick back in the fridge overnight. I've used the dough in as few as 48 hours or as long as 4-5 days and both work out - Haven't tried a shorter rest time.
To cook:
About 2 hours before cooking, I take the dough out of the fridge to warm up.
1 hour before baking, preheat the oven with a baking steel to 550 degrees
When ready to bake, lightly oil the Lloyd's pan with olive oil
Roll out the dough using a rolling pin until it is almost 12 inches in diameter. Then move the dough to the pan and push the dough to the edges and slightly up the side (maybe half way).
Dock the dough - I don't have a docker, so i just use a fork and prick it all over. Top with sauce/cheese as desired. This pizza is generally much like a detroit style pizza wherethe cheese goes right to the edge of the crust and there isn't much of a defined crust, so I spread the sauce and cheese all the way to the edge.
Add the pan directly on top of the baking steel and cook for 5-6 minutes until the pizza is almost cooked. Remove the pizza from the pan and add directly to the steel for another 2 minutes until the crust is lightly browned. See pics below for how far I take it. You can see the bottom is lightly fried but still leopard spotted and how crispy the dough is. although it retains a little chew
I've read some people using the silver pizza trays if they don't have a Lloyd's pan - I've tried it in the past to moderate success but with different recipes - Haven't tried it recently so do not know if it works for this dough
As noted in that thread, this pizza is NY/CT style bar pizza and differs from Chicago tavern style pizza. To my taste, tavern style pizza is more cracker like, with shattery crust, whereas NY bar style pizza is more like a thin/crispy NY style dough with a par-fried crust.
My dough recipe, in baker's percentages, is as follows:
100% bread flour
60% water
1.2% instant yeast
8% olive oil
2% salt
2% sugar
I have 12 inch round pans I got from Lloyd's Pans. These are the ones with the 1-inch rim. For that size pan, I have been using 180 gram dough balls. For two pizzas, that converts to:
214 grams bread flour
128 grams water
17.1 grams olive oil
4.2 grams salt
4.2 grams sugar
2.5 grams yeast
I combine everything in a bowl and knead until it comes together. Then I turn onto a counter and knead around 5 minutes, until the dough is smooth and passes the windowpane test. Then roll it into a ball and add to an oiled bowl and stick in the fridge.
I like to cold proof it for 2 days, divide and re-ball and then stick back in the fridge overnight. I've used the dough in as few as 48 hours or as long as 4-5 days and both work out - Haven't tried a shorter rest time.
To cook:
About 2 hours before cooking, I take the dough out of the fridge to warm up.
1 hour before baking, preheat the oven with a baking steel to 550 degrees
When ready to bake, lightly oil the Lloyd's pan with olive oil
Roll out the dough using a rolling pin until it is almost 12 inches in diameter. Then move the dough to the pan and push the dough to the edges and slightly up the side (maybe half way).
Dock the dough - I don't have a docker, so i just use a fork and prick it all over. Top with sauce/cheese as desired. This pizza is generally much like a detroit style pizza wherethe cheese goes right to the edge of the crust and there isn't much of a defined crust, so I spread the sauce and cheese all the way to the edge.
Add the pan directly on top of the baking steel and cook for 5-6 minutes until the pizza is almost cooked. Remove the pizza from the pan and add directly to the steel for another 2 minutes until the crust is lightly browned. See pics below for how far I take it. You can see the bottom is lightly fried but still leopard spotted and how crispy the dough is. although it retains a little chew
I've read some people using the silver pizza trays if they don't have a Lloyd's pan - I've tried it in the past to moderate success but with different recipes - Haven't tried it recently so do not know if it works for this dough
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