This pizza is fantastic! It has quickly become the favorite in our home. That says a lot since I make a lot of pizza – outdoor pizza oven included. The chewy crisp texture and lacy edges are delicious!
I doubted this recipe at first because the 9 inch cake pans used. I thought it was too small or wouldn’t produce a good crust. But I was wrong and so glad I tried it. Now I have stocked up these cake pans so that I can make several at once (they are cheaper at my local Walmart).
The quick dough for this pizza is made in a food processor. I usually triple the recipe for my family (there are 7 of us 🙂 ) and have no problem in this Cuisinart Food Processor. The sauce is also quickly made with a few pantry staples in the food processor. The pizza is topped off with a combination of mozzarella and cheddar cheeses which give it great flavor. Both the sauce and cheeses are spread to the edges so that you get those lacy crisp edges (My family fights for those!). I’ve tried a few different toppings but pepperoni is our favorite. It gets cooked on a preheated pizza stone or steel so the bottoms cook up nice and crisp. I actually find this pizza easier than regular pizza made on the stone/steel.
If you are looking to make this ahead- I have had success making the dough a day ahead. I just let it go through the rise then refrigerate in a covered bowl. I pull the dough out of the fridge and let it come to room temp before proceeding with the recipe. The sauce can also be make up to 2 days ahead.
Don’t hesitate to try this! It’s 100% worth it 🙂
New England Bar Pizza
Course: Lunch, Dinner4
servingsThis recipe makes 2- 9 inch round pizzas (serves 3 to 4)
Ingredients
- For the Dough
1 2/3 Cups (236 grams) All Purpose Flour
1 Tablespoon Sugar
1 teaspoon Instant Yeast
2/3 Cup Water
1 1/2 teaspoons Extra Virgin Olive Oil
3/4 teaspoon Salt
- For the Sauce
1 (14.5 oz) can Diced Tomatoes
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Oregano
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Red Pepper Flakes
- Topping
4 oz Sharp Cheddar Cheese, shredded ( 1 cup)
4 oz Mozzarella cheese, shredded (1 cup)
2 Tablespoons Extra Virgin Olive Oil
Pepperoni or toppings of choice if desired.
Directions
- For the Dough
- Pulse the flour, sugar, and yeast in food processor until combined. .
- With the processor running, slowly add water and continue to process just until combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes
- Add the oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, about 30 to 60 seconds.
- Remove the dough and kneed on a lightly oiled counter for about a minute- just until smooth. Shape dough into ball and place in a greased bowl. Cover with plastic wrap and let rise at room temperature until almost doubled in size. Depending on the warmth of your kitchen this can take 1 to 2 hours.
- For the Sauce
- While the dough is rising, place all sauce ingredients in a clean food processor until smooth. Place in refrigerator until ready to use. This can be made up to 2 days ahead.
- To Make Pizza
- One hour before baking place a baking stone or steel on a rack in the second from the bottom position. Preheat to 450 degrees. Spread 1 Tablespoon of olive in the bottom of each 9 inch dark non stick round cake pan.
- Combine Cheddar and mozzarella cheese.
- On a lightly floured counter, divide the dough in half, and shape into balls. Flatten 1 dough ball into 6-inch disk by gently pressing and spreading it with with using your fingertips. Using rolling pin, roll disk to about 10 inches round. Place dough in oiled pan and press into corners, forcing 1/4-inch lip of dough up sides of pan. (If the dough shrinks back let it rest 5 minutes or so and re-stretch). Repeat with the second dough ball.
- Using a pastry brush, Spread 1/3 cup of sauce on each pizza all the way to the edges. Top each pizza evenly with half the cheese. Spread it to the edges to get those crisp edges. Add any desired toppings.
- Place both pans on the baking stone or steel ( I stagger them to fit). Bake until crust is browned and cheese is bubbly and starting to brown, 12 to 14 minutes, switching and rotating pans after about 7 minutes. To remove pizzas from pans, run offset spatula around the edge of pizza crust. Once loosened, remove pizza with the spatula and let cool on a wire rack for 5 minutes.. Slice and enjoy!
Notes
- I usually double or triple this recipe- I have a 14 cup food processor that this works well in. If you have a smaller one- just do this in batches if you want to double. If I Double or triple I use 2 (14.5oz) cans of diced tomatoes or 1 (28 oz) and double the rest of the sauce ingredients. If you don’t have more than 2 cake pans- you can reuse them after you remove the cooked pizzas. Just let and the pans cool briefly so you can handle them.
- There will be some leftover sauce.
- I often use about 1.5 times the cheese- so 1.5 cups each of cheddar and mozzarella. I use about 1.5 cups on each pizza.
- The original recipe states to use the lowest rack. In my oven the bottoms get to dark in this position so I use the position one up from this. Use what works best with your oven.
Adapted from Americas Test Kitchen
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