5m
- Add filtered water (54%) and extra virgin olive oil (8%) into mixer bowl; whisk briefly.
- Add all-purpose flour (100%).
- Mix on Speed 1 for 5 minutes until incorporated.
- Cover and rest for 10 minutes.
Brooklyn Bar Pie
Ultra-crispy pan bar pie with 3-cheese blend, laced cheddar rim & steel flash
A modern tavern bar pie crafted with a 54% hydration all-purpose dough enriched with 8% extra virgin olive oil, cold-fermented for 48 hours (24h bulk + 24h balled), rolled thin into a shortening-greased 12" pan, loaded with a 2:1:1 whole milk mozzarella, white cheddar, and fontina blend with laced cheddar frico edges, and flashed directly on baking steel for ultimate crispness.
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4
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| All-Purpose Flour | 100% | ||
| Water | 54.0% | ||
| Extra Virgin Olive Oil | 8.0% | ||
| Fine Sea Salt | 2.5% | ||
| IDY | 0.17% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Seasoned Bar Pizza Sauce | 0.900 | ||
| Pecorino Romano | 0.220 | ||
| Mild White Cheddar | 0.310 | ||
| 3-Cheese Blend (Mozzarella, Cheddar, Fontina) | 1.24 | ||
| Fresh Basil, Oregano & Parmigiano Reggiano | 0.080 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature550°F
Bake Time9-10 min
SurfacePan on Bottom Rack + 1-2m Flash on Preheated Baking Steel
Bake in shortening-greased 12" pan on bottom oven rack at 550°F for 8 mins until cheese bubbles and crust sets. Dislodge with fish spatula and slide directly onto preheated baking steel for 1 to 2 minutes to flash and crisp undercarriage.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
2m
- Add 0.17% IDY and mix 1 minute on Speed 1.
- Add 2.5% fine sea salt and mix 1 minute more.
- Mix 2 minutes at Speed 2, followed by 2 minutes at Speed 3 (target DDT: 70°F–72°F).
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
1h
- Cover bowl and bulk ferment at room temperature for 1 hour, performing stretch-and-folds at the 30-minute and 60-minute marks.
- Transfer to the refrigerator for a 24-hour cold bulk fermentation.
24h
- Divide cold dough into 175g portions (for 12" pans).
- Round into tight smooth balls.
- Refrigerate in airtight containers for another 24 hours (48 hours total cold fermentation).
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
4h
- Remove balls 3 to 4 hours prior to bake.
- Rub a chickpea-sized dab of vegetable shortening around the pan rim and bottom.
- Roll 175g ball flat with a rolling pin to 1/8" thickness, knuckle-stretch into 12" pan, and dock with a fork or dough docker.
- Spread 90g–110g seasoned sauce to within 1/4" of edge.
- Dust Pecorino Romano over rim and sauce.
- Line the outer rim with 35g shredded white cheddar (for laced frico edge).
- Scatter 140g 3-cheese blend (2:1:1 Mozzarella, Cheddar, Fontina) across middle.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
8m
- Bake in pan on bottom oven rack at 550°F for 8 minutes until cheese bubbles and crust sets.
- Dislodge with fish spatula, slide directly onto preheated baking steel for 1 to 2 minutes until bottom is blistered and crisp.
- Rest 30–60s on wire rack, scissor fresh basil over top, slice into 6 wedges, and serve.
INTERACTIVE KITCHEN MODE
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Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment24h
Cold Ferment48h
Final Proof3-4h
Improved Mix with 10m rest and 2x stretch-and-folds in first hour. 24h cold bulk in fridge, scale into 175g balls, 24h cold ball ferment in fridge. Temper 3-4 hours at room temp before rolling.