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-crisp pan pizza with a biscuit-thin crumb and caramelized frico edge
A hybrid tavern bar pan pizza enriched with olive oil and cold-fermented for 48 hours. Rolled thin into a round steel pan, producing an ultra-thin, biscuit-like crumb that fries in the pan to achieve a rigid, golden-brown undercarriage and a caramelized, crunchy cheese perimeter.
Calculator
Pick Your Pan
RECOMMENDED PAN: Dark Hard-Anodized Steel (LloydPans) or Seasoned Blue Steel
Using glass or shiny aluminum?
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
Pan Shape
Pan Size
How many pizzas are you making?
4
Dough per pizza--
Total dough--
Pan area--
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 |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
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 - Freshly Shredded) | 1.24 | ||
| Fresh Basil, Oregano & Parmigiano Reggiano | 0.080 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
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 200g portions for 10" pans (or 288g 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 200g ball flat with a rolling pin to 1/8" thickness, knuckle-stretch into 10" pan (or 288g for 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
Want live step-by-step countdown alarms and timeline tracking?
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 200g balls (for 10" pans / 288g for 12" pans), 24h cold ball ferment in fridge. Temper 3-4 hours at room temp before rolling.