Thin, Crispy Bar Pie at Home: Tavern-Style Pizza 4-Ways

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Bar Pie Dough:
(Yields 4 8-ounce dough balls)

6 grams honey
17 grams olive oil
365 grams water, warmed to 100 to 110°F
3 grams instant dry yeast
562 grams bread flour
11 grams fine sea salt

12-inch round pizza pans (I like to use Lloyd Pans)

In a large mixing bowl (or the bowl of a stand mixer) combine the honey, olive oil, water and yeas and then let the yeast foam for 3 minutes to make sure it's active. Add the flour and mix it

Knead the dough in a mixer for about 6 minutes over medium-low speed or 10 minutes by hand (starting in the bowl and then transferring it to the counter).

Once kneaded, let it rest for 20 minutes, wrapped in plastic or covered in a dough box.

Add the salt, knead it for another 5 minutes, then cut it into 4 equal pieces and ball it up. Let it rise at room temp for a few hours, covered, to cook it today, or put it in the refrigerator for up to 2 days (2 days is best).

To bake the pizzas, dust the bottom of your pans with semolina flour and a drizzle of olive oil, then stretch it by hand into the pans, top them with your desired toppings (all the way to the edge!), then cook them at ideally 600°F, or as high as your oven will go, in the pan, until the bottom is firmed up. Then transfer it to a hot pizza stone or the deck of your oven to finish.