I gotta say, pizza hut has gone down hill lately in quality, but none the less, pretty cool they delivered pizza to the International Space Station!
“The US restaurant chain Pizza Hut has announced that it has become the first company in the world to deliver a pizza to outer space. “[source]
So what is a New England Bar Pizza? Unlike traditional Neapolitan or New York pizza, New England bar pizza is smaller in size, typically 10″ and cooked in a pan. The crust is more cracker like with burnt edges which gives it an awesome flavor. The Cheese and sauce extends to the edge of the pizza, leaving no crust exposed. Typical pizza uses mozzarella cheese, the New England bar pizza uses both mozzarella and cheddar cheese. Cheddar cheese has more oil in it and helps create a somewhat greasy flavor (trust me its good, how can it not be. It’s cheese grease!) and browned coloring.
Look at that brown bubbly goodness! Notice the burnt edge around the pan. This is what you want with your New England Bar Pizza, it is full of flavor.
- Dough
- 1⅔ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant or rapid-rise yeast
- ⅔ cup water
- 1½ teaspoons extra-virgin olive oil
- ¾ teaspoon salt
- Sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- Topping
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 4 ounces whole-milk mozzarella, shredded (1 cup)
- 1 tablespoon extra-virgin olive oil
- choice of your toppings (I used canadian bacon & jalapenos)
- For the Dough - Combine flour, sugar and yeast.
- Slowly add in the water and mix until combined.
- Let the dough rest for 15 minutes.
- Add oil & salt, mix until the dough forms a ball and is no longer sticks to the sides of the bowl.(about 1-2 minutes)
- Transfer dough onto a lightly oiled surface top and knead until smooth, about 1 minute. Shape dough into a tight ball and place in a greased bowl. Cover with plastic wrap and let rise at room temperature until it has doubled, 2-3 hours.
- For the Sauce - Process all ingredients in a food processor until smooth, about 30 seconds. Set aside.
- Toppings and Baking - Adjust oven rack to lowest position and heat to 500 degrees.
- Combine cheddar & mozzarella in a bowl.
- Using a pastry brush, grease the bottom and sides of two 9 inch cake pans.
- Transfer dough to a lightly floured surface, divide in half and shape into balls.
- Gently flatten 1 dough ball into a 6 inch disk using your fingers.
- With a rolling pin, roll disk until it is 10 inches round.
- Transfer dough to cake pan and press into corners forcing ¼ inch lip of dough up the sides of pan.
- Repeat with remaining dough ball.
- Spread ⅓ cup sauce in a thin layer over dough.
- Using a pastry brush, brush sauce over lip of dough
- Sprinkle 1 cup cheese mixture evenly over pizza.
- Add your choice of toppings.
- Repeat with remaining dough
- Bake for about 12 minutes or until crust is browned and cheese is bubbly and beginning to brown.
- Let cool for 5 minutes.
- Slice, serve and enjoy!
Liz says
Thanks for the recipe! If there is no crust, how do you hold on to it? I guess maybe this is a better fork/knife pizza? Looks tasty.
Liz recently posted…Why Cook with Cast Iron
Astro Eater says
The cheese holds it all together. I think this type works much better with your hands. Thanks for the comment!
Nicole says
Thanks I grew up in New England and grew up on this pizza Could I use pre made dough? And do I have to grease the cake pan first ? Thanks
Astro Eater says
Hi Nicole, yes you can use pre made dough. Just make sure to roll it thing and grease the pan first.
Adam says
Hi Astro, I’m a New Englander who moved to Colorado. I’m going to try the recipe any thoughts on adjustments due to the higher altitude. Also I know some bar style pizzas use milk instead or with the water. Thanks again
Astro Eater says
Hi Adam, since this is a very thin pizza and the rise time is only 15 minutes, you should be ok. If it was a thicker crust you would probably want to adjust the yeast amount. I have not tried using milk instead of water, but I say go for it and let us know!
Andy says
I’m from the south shore. This pizza is the norm there. I can honestly say this recipe is pretty on point. There is just a couple things I would add. Oregano, just a little, on top of the cheese before putting into the oven. And a splash of sharp white cheddar with the mozzarella and sharp (yellow) cheddar. I’ve done this specific recipe twice now and I think the bottom rack is burning the crust just a bit. Having people over tomorrow and going to either try middle rack or top rack. I’ll let you know on that. But thank you a million times for posting this. Please don’t take any of this as criticism. This is legit the best i could have ever imagined making on my own. My absolute favorite place for bar room pizza is Charlie’s place in Wareham, Mass. they make a big 16′ square bar room pizza that’s my favorite of any pizza anywhere. But again. This recipe saved my life. Beats having my mom send out frozen cape cod pizzas from stop and shop.
Diane Stuart says
Excellent!! I live in New England. Cape Cod pizza is the best award winning bar pizza around. I made this recipe and it was exactly like Cape Cod pizza. My husband couldn’t believe it. Looked and tasted just the same. I made pepperoni pizzas. I used frozen pizza dough from my local grocery store. Just as good as homemade dough and saves lots of time. I rolled out pizza dough to about 6 inches round or so. Then put it in the greased pan and worked the rest of the dough to the edges with my fingers. Pushed up a little lip. Covered with sauce and cheese. Bottom rack at 500. Crisped up edges and bubbly golden cheese. Easy and very tasty. Not to mention the pizzeria gets around $10.50 for one of these little pizzas. I am so glad to make these myself and save lots of money. Thanks for the recipe.