South Shore Bar Pizza (Print Version)

# Ingredients:

→ Dough

01 - 7 fluid ounces of water, 98-100 degrees F
02 - 1/2 teaspoon dry active yeast
03 - 1 teaspoon granulated sugar
04 - 11 1/2 ounces all-purpose flour (approximately 2 cups)
05 - 3 1/2 teaspoons extra virgin olive oil, plus extra for oiling bowl
06 - 1 teaspoon table salt

→ Sauce

07 - 1 15-ounce can Pastene California Pizza Sauce

→ Cheese Blend

08 - 2 7-ounce packages 18-month aged cheddar cheese, shredded
09 - 1 cup fresh whole milk mozzarella, shredded
10 - 1/4 cup freshly grated Parmesan cheese

→ Other

11 - 1 teaspoon extra virgin olive oil for pans

# Instructions:

01 - One day prior to baking, combine 98-degree water with yeast and sugar in the bowl of a stand mixer with dough hook. Allow yeast to bloom for 5-10 minutes until foamy.
02 - Measure flour into a separate large bowl. With mixer on low, alternate adding flour and oil to the yeast mixture. Do not add salt yet.
03 - Mix on medium-low for four minutes to knead. Dough should slightly stick to bottom as it mixes. Adjust with water or flour if needed for proper consistency.
04 - After initial kneading, add salt and mix for four more minutes. Transfer to an oiled large bowl.
05 - Cover dough and let rise until doubled in size, about two hours.
06 - Punch down dough and divide into two 6-ounce balls. Reserve remaining dough (approximately 7 ounces) for patching or future use.
07 - Place dough balls into sealed sandwich bags and refrigerate overnight.
08 - Combine the three cheeses, cover and refrigerate until needed.
09 - One hour before baking, preheat oven to 450°F with pizza stone on lowest rack and a second rack at top position.
10 - Remove dough from refrigeration and shape each ball into a neat round. Place half teaspoon olive oil in each pizza pan and brush to edges.
11 - Place dough in pans and press into discs. Cover with towel and gradually work dough to edges over the next hour, allowing it to relax between presses. Create a slight rim by pressing up sides 1/4 inch.
12 - For laced style (with caramelized edges), spread 1/2 cup sauce to pan edge, allowing it to mound slightly. Top with 2 1/2 cups cheese blend, ensuring extra cheese covers the sauced edge.
13 - For regular style, spread 1/3 cup sauce leaving a small edge crust. Top with 2 cups cheese blend to the edge of sauce.
14 - Place pans directly on pizza stone and bake for 10 minutes. Transfer to top rack and continue baking 8-10 minutes more until desired browning is achieved.
15 - For laced pizzas, loosen edges with a silicone spatula before removing from pan. Cut each pizza into six slices and serve.

# Notes:

01 - For additional toppings, consult the Cooking Tips & Tricks in the original source.
02 - Laced style (with caramelized, slightly charred edges) is traditional for authentic South Shore Bar Pizza.
03 - If you don't have a pizza stone, bake on the bottom rack for the entire cooking time.

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