Homemade buttery crust pan pizza inspired by the South Shore, MA legends
Crispy, buttery crust bar pizza cooked in seasoned pans with cheddar, mozzarella, and classic laced edges, paying homage to the South Shore's finest.
Quantities update for pizza count and yeast type.
Dissolve active dry yeast (7g) and white sugar (6.3g) in warm Water (110°F) (240ml).
Let sit until foamy (about 5 minutes).
**If using instant yeast, skip this and mix dry.
In a stand mixer or bowl, add all Purpose or Bread Flour (450g).
Pour in foamy yeast mixture.
Mix on low, then add corn Oil (30ml), melted Salted Butter (Kerrygold preferred) (30ml), and fine Sea Salt (8.5g).
Mix until a soft dough forms (about 2 minutes).
Do not over-knead.
Place dough in an oiled, airtight container.
Let rise at room temperature for 6 hours.
Dough should become light and fluffy.
Divide dough into 4 balls of 199g (about baseball size).
Use immediately or refrigerate for up to 48 hours.
Let refrigerated dough rest at room temp for 2 hours before use.
Strain excess water from high Quality Crushed Tomatoes (400g) using a mesh colander.
Add sea salt to taste.
Optionally blend for smoother texture.
Preheat oven to 500°F for at least 20 minutes.
Coat 10" pan with corn Oil for coating pans (10ml), including sides.
Spread 199g dough to edges.
Poke holes with fork to prevent bubbles.
Spread sauce to edges.
Dust with dried Oregano (2g).
Add shredded White Cheddar (mild and sharp blend) (300g) and shredded Low Moisture Mozzarella (200g), spreading cheese to edges.
Add toppings as desired.
Bake on middle rack for about 12 minutes.
Add more time for heavy toppings.
Watch closely around 12-minute mark.
Crust should be golden with crisp edges.
