My First Encounter with New England Bar Pizza
The first time I made New England Bar Pizza, I had no idea what to expect. I had always heard about this iconic style of pizza with its thin, crispy crust and laced edges. One day, curiosity got the best of me, and I decided to give it a shot. With a warm kitchen and plenty of time on my hands, I gathered all the ingredients for my New England Bar Pizza. As the smell of freshly baked dough and bubbling cheese filled the air, I knew I was in for something special. The entire experience of creating this pizza felt like I was unlocking a slice of New England right in my kitchen.
The Magic of Crispy Edges
One of the key elements that makes New England Bar Pizza unique is its crispy edges. I remember carefully pressing the dough into the cake pans, making sure to form a little lip around the edges, just like I had read in the old recipes. Once it hit the oven, I couldn’t wait to see those edges turn golden and crisp. There’s something magical about how the cheese melts and bubbles, creating that signature lacing along the rim. When I finally pulled the pizza out of the oven, the edges were beautifully crisp, just as I had hoped.
Tangy Tomato Sauce and a Cheesy Blend
The sauce in New England Bar Pizza is simple but packed with flavor. I made sure to blend crushed tomatoes with a touch of olive oil, oregano, and a pinch of sugar to balance the tanginess. The real fun, though, was in mixing sharp cheddar with mozzarella for the topping. I love how the sharpness of the cheddar complements the creaminess of the mozzarella, creating the perfect blend. Sprinkling that cheese mixture over the pizza was my favorite part, knowing it would melt into a bubbly, golden topping that made the whole thing irresistible.
A Slice of New England at Home
Biting into that first slice of New England Bar Pizza was like stepping into a cozy New England bar, even though I was miles away. The crispness of the crust combined with the cheesy, saucy goodness was everything I had hoped for. I ended up making this pizza over and over again, experimenting with different toppings, but the classic combination of cheddar, mozzarella, and a tangy tomato sauce remained my favorite. It’s amazing how a simple pizza can bring so much comfort and warmth into a home, and now, this recipe is a go-to for pizza nights.
Table of Contents
Chef’s Notes- New England Bar Pizza
- Use a Baking Stone or Steel: To achieve the signature crispy crust with laced edges, using a baking stone or steel is highly recommended. Preheat it for at least 1 hour to ensure even heat distribution.
- Keep an Eye on the Cheese: The cheese should be bubbly and browned in spots but not burnt. Rotate the pans halfway through baking to ensure even cooking.
- Room Temperature Dough: Allow the dough to come to room temperature before rolling it out for easier shaping and better texture.
- Don’t Skip the Sauce on the Edges: Brushing sauce on the crust’s edges helps create the crispy, slightly caramelized “laced” effect that’s iconic to New England bar pizza.
- Let It Rest After Baking: Let the pizza rest on a wire rack for 5 minutes to prevent the crust from becoming soggy. This ensures a firm, crisp bite.
- Cheese Blend Tip: The combination of cheddar and mozzarella creates the perfect melt and tang. Make sure to shred the cheese fresh from the block for best results—pre-shredded cheese often contains anti-caking agents that affect the melt.
- Use Cold Dough for Best Results: If you’re making the dough in advance, refrigerating it overnight can enhance flavor development. Just let it come back to room temperature before baking.
New England Bar Pizza
4
servings1
hour30
minutes14
minutes320
kcal2
hours30
minutes4
hours14
minutesDive into the world of New England Bar Pizza with this foolproof recipe! Perfectly crispy yet tender crust, tangy tomato sauce, and a delightful blend of cheddar and mozzarella cheese make this pizza a must-try. Follow these simple steps to recreate the iconic laced edges and enjoy a slice of New England right at home. This recipe has been updated for ultimate success, ensuring you get the best results every time.
Ingredients
1 ⅔ cups All-Purpose Flour
1 tablespoon Granulated Sugar
1 teaspoon Instant Yeast
⅔ cup Water lukewarm
1 ½ teaspoons Extra-Virgin Olive Oil
¾ teaspoon Kosher Salt
1 (14.5-ounce) can Crushed Tomatoes
½ teaspoon Dried Oregano
¼ teaspoon Red Pepper Flakes
4 ounces Sharp Cheddar Cheese shredded
4 ounces Whole-Milk Mozzarella shredded
1 tablespoon Olive Oil
- Alternative Ingredients:
Flour: Substitute with gluten-free all-purpose flour for a gluten-free option.
Cheese: Use dairy-free cheddar and mozzarella for a vegan version.
Tomatoes: Replace with fresh tomatoes if canned are unavailable.
Directions
- Prepare the Dough: In a food processor, combine flour, sugar, and yeast for about 3 seconds. Gradually add water while the processor runs until the dough forms and no dry flour remains (about 10 seconds). Let it rest for 10 minutes. Add olive oil and salt to the dough and process until it forms a smooth ball (30-60 seconds). Transfer to an oiled surface and knead briefly until smooth (about 1 minute). Shape into a ball and place in a greased bowl covered with plastic wrap. Let it rise at room temperature until nearly doubled (2 to 2½ hours).
- Make the Sauce: Blend all sauce ingredients in a clean food processor until smooth (about 30 seconds). Set aside or refrigerate for up to 2 days. One hour before baking, place a baking stone on the lowest oven rack and preheat to 450°F. Mix cheddar and mozzarella in a bowl. Grease two 9-inch cake pans with olive oil using a pastry brush.
- Shape the Dough: On a floured surface, divide the dough in half and shape each into a ball. Flatten one ball into a 6-inch disk with your fingertips and roll into an 11-inch round using a rolling pin. Transfer to a prepared pan and press into corners to form a ¼-inch lip up the sides. Repeat with the second dough ball. Spread ⅓ cup of sauce over each dough round and brush the edges with sauce using a pastry brush. Sprinkle each with 1 cup of the cheese mixtur
- Bake: Bake pizzas until the crust is golden and cheese is bubbly and starting to brown (12-14 minutes), rotating pans halfway through.
- Cool and Serve: Run an offset spatula around the edge of each pizza to loosen it from the pan. Transfer to a wire rack to cool for 5 minutes before slicing and serving.
Equipment
- Food Processor
- baking stone
- pastry brush
- Rolling Pin
- offset spatula
- wire rack
Nutrition Facts
- Calories: 320kcal
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 600mg
- Potassium: 200mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 500IU
- Vitamin C: 6mg
- Calcium: 200mg
- Iron: 2mg
FAQs- New England Bar Pizza
Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and refrigerate it. Let it come to room temperature before rolling out.
What if I don’t have a baking stone or steel?
No worries! You can use an inverted baking sheet to mimic the stone. Preheat it along with the oven to ensure a crispy bottom.
Can I freeze the dough?
Absolutely! You can freeze the dough after the first rise. Just defrost it in the fridge overnight and let it sit at room temperature before shaping.
Can I use a different cheese blend?
Yes, feel free to experiment with different cheeses like provolone or Parmesan. However, cheddar and mozzarella are traditional for this style of pizza.
How do I make sure the crust is thin and crispy?
Rolling the dough evenly is key. Use a rolling pin to roll it into an 11-inch round, and don’t be afraid to stretch it with your hands to get that perfect thin crust.
