Bar Size Pizza Recipe

Activate & mix

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 2–3 minutes until slightly foamy. Add olive oil, then add flour and salt. Stir with a spoon until combined.

Knead

Turn the dough onto a lightly floured surface and knead about 5–6 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm spot until doubled, about 45–60 minutes.

Prepare pan

Generously oil a 10x15-inch (or similar bar pan) pan with 1 tablespoon olive oil and sprinkle the cornmeal evenly across the bottom to prevent sticking.

Shape dough

Gently press the risen dough into the prepared pan, stretching it with your fingers to reach the pan edges. If dough resists, let it rest 5 minutes and continue stretching. Create a slightly thicker rim along the long edges.

Make sauce

In a small bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, salt, black pepper and 1/2 tablespoon olive oil. Stir until smooth and season to taste. The quantity is intentionally light — just enough for a thin layer on a bar pizza.

Spread sauce evenly over the stretched dough leaving the edges un-sauced to form a crust.

Add cheese

Evenly distribute the shredded mozzarella over the sauce, leaving a small border for the crust.

Add topping

Arrange the chosen topping (example: pepperoni slices) in a single layer over the cheese. Ensure even coverage so each slice gets topping.

If using optional parmesan or basil, sprinkle parmesan now and add basil leaves after baking. Sprinkle red pepper flakes before or after baking to taste.

Preheat

Preheat oven to 475°F (245°C) with a rack positioned in the upper third of the oven for a crisp bottom. If you have a pizza stone, preheat it as well and place pan onto the stone carefully. Otherwise baking directly on the oiled pan is fine.

Bake

Bake the pizza 10–12 minutes until cheese is melted and bubbling and edges are golden brown. Rotate the pan halfway through bake time for even color.

Rest & finish

Remove pizza from oven and let rest 2–3 minutes. Brush the crust edges lightly with a little olive oil if desired and sprinkle torn fresh basil leaves on top. Cut into 6–8 bar-size portions and serve hot.