New England Bar Style Pizza

                                           Source: America's Test Kitchen

Three cheers for the first Friday of the new decade!!

Woo hoo!!

There is something about Friday nights that just makes me want to get pizza.  My most popular blog post to date is This step by step tutorial as to how to make the perfect pizza at home.  That post is for Neapolitan pizza.  Neapolitan pizza is has a very thin bottom crust, with thick puffy sides that char easily.

There are so many different styles of pizza. New York thin crust, Chicago deep dish, Grandma pizza, Greek style, ETC.

My personal favorite is New England Bar Style Pizza . That is what we are discussing today. New England Bar style pizza is prevalent throughout southern New England, but no where more so than the South Shore of Massachusetts #home.  The bench marks of a true New England bar style pizza is that its  individual size, it has crispy thin crust, a very tangy sauce ans a very sharp, flavorful cheese blend. Some of the best known purveyors of  NE bar style pizza are  The Lynewood Cafe in Randoph, MA, Poopsies in Pembroke, MA Squinnies in Plymouth, MA (my favorite) and Emma's in Bridgwater, MA.

On my days of being a sloth last week days off last week, I was watching "America's Test Kitchen", a show that is based here in Massachusetts. They showed step by step how to do make NE bar Style recipe. I made these for Chad and I Saturday night. They were SO good. Literally just as good as the ones that you need to go to the bar for. There are a few points that make a difference:

• No store bought dough, store bought dough typically uses enriched wheat flour, that makes for far too puffy a crust. You'll need all purpose flour for this.
• You cannot opt for low-fat or partially skim cheese. They will not melt enough for the everything yo caramelize.
• No store bought sauce either. This is meant to be tangy. 

12 ingredients

Produce

·         1/2 tsp Oregano, dried

·         1 (14.5-ounce) can Tomatoes

Baking And Spices

·         1 2/3 cups All-purpose flour

·         1 tsp Instant or rapid-rise yeast

·         1/8 tsp Pepper

·         1/8 tsp Red pepper flakes

·         1 tsp Salt

·         1 1/4 tbsp Sugar

Oils , Butters and  Vinegars:

·         5 1/2 tsp Olive oil, extra-virgin

·         2TBS Salted butter

Dairy

·         4 oz Cheddar cheese, sharp

·         4 oz Whole-milk mozzarella

Liquids

·         2/3 cup Water

For The Dough:

 Process flour, sugar and yeast in food processor until combined. 3-5 seconds. With the processor still running, slowly add water. process dough until combined and no flour remains. Let stand for 10 minutes. Add oil and salt to dough and process until dough becomes satiny.

Transfer dough to lightly oiled counter top and knead until smooth, about 1 minute.Shape and place in well oiled ball. Cover and leave at room temperature until ball doubles in size, typically 2-2.5 hours.

For The Sauce:

Process all items in clean, dry food processor until smooth, about 30 seconds, then set aside.

For The Topping:

Adjust oven rack to the lowest position. Heat oven to 500 degrees.

Combine cheddar & mozzarella in bowl. Using REAL butter, grease two 9 inch, dark colored, round cake pans.

Transfer dough to lightly floured counter. Divide dough in half and shape into balls. Using a rolling pin, roll out dough into 2 10 inch rounds. Transfer dough into pans and press in well, forcing 1/4 inch lip of dough in each pan.

Spread 1/3 C of sauce each into a thin layer of both surfaces of dough. On each pizza, coat with 1 C of cheese, including lip.

Bake until crust is brown and cheese is golden and melted, about 12 minutes.

Rotate pans 1/2 way through cooking.

That's it. These were SO good.

This recipe is NOT mine, its adapted from the TV Show "America's Test Kitchen"

Have a great and safe weekend, mes amies!

XO,

SheShe