How to Make Bar Pizza - Recipe, Tips, and Tricks

Today we're making the holy grail of drunk munchies, the bar pizza.

But what makes a pizza a bar pizza? It's not just the thin crust, though that's certainly a defining characteristic. It's the combination of crust, sauce, and toppings that make this pizza a unique and delicious experience.

let’s make one!

RECIPE:
450 grams All Purpose Flour
2.25g Yeast
10g honey
300g Water - room temp
1.5 teaspoons Fine Sea Salt
2 tablespoons Melted salted-Butter

++++PLEASE WATCH VIDEO FOR MIXING DIRECTIONS+++

PLEASE HELP SUPPORT THIS CHANNEL:

By purchasing some of my favorite gear (affiliate links):

-------My FAVORITE Pizza Oven-------

-------My FAVORITE pizza cookbooks-------

--------My FAVORITE kitchen stuff-------

---------My Camera Gear---------

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[arielpotischman]

Great looking pizza! Ill give your dough recipe a go! However, square slices are Chicago thin crust...South Shore bar pizza is always triangles

[judichristopher]

EXCELLENT VIDEO
Thank you for sharing this..

[jzpat]

I’ve been experimenting with thin crust and I think docking the dough really helps!

[vasiovasio]

Great recipe! Looks so crunchy! Thank you! 😊😊😊

[bethparfitt]

Hi I’m born and raised NJ and know bar pies well but I have moved to central PA and they are lacking in so much when it comes to pizza. My question is when I kneed for 5 mns the dough is so sticky is this a sign I am doing this correctly or wrong ? Please help I need a good bar pie.

[waltzb]

Just did my first pizza ever, with a linguisa topping, and unfortunately it was absolutely delicious. We're trying to watch carbs and calories. This is very dangerous to know. Couldn't have done it without your video appreciate the time and effort. The crust was a little bit thicker... more towards New York than I expected but that's because I used enough dough for a 12-in pan and my Lloyds is 10 in. I'll watch the grams and or ounces on the next dough ball. Thank you again. Cheers!

[waltzb]

Thank you for this video and I'm repeating my question from the New York style pizza video. Sorry about that I thought I was on this one. Do you freeze the other balls of dough if you're just making one pizza? Thank you again keep up the Great work.

[JD-ezmz]

How in the world do I convert 2.25g of yeast into tablespoons? Thanks for your help, I'm making this for the first time and do not commonly use grams.

[judichristopher]

2:21
12" pizzas?
A standard on the Southside of Boston is always BAR PIZZA is 10"

[DonFrasconi]

Can I substitute honey with sugar? Is so what’s the ratio? Asking for a friend.

[James_McSnatch]

Everything weighed in grams so why weigh butter in tbls?? And what does a “healthy dash” weigh?

[soundwave]

What is the pan called a Lloyds pan? Wasn't in the description

[freshtoms]

The kiss in the end, a bit over the top. Other than that, Nice all around video.

[jzpat]

I’ve been experimenting with thin crust and I think docking the dough really helps!