Cheese South Shore Style Bar Pie Recipe

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In a large mixing bowl (or bowl of a stand mixer), whisk together the flour, instant yeast, sugar, and salt. Make a well in the center.

Combine the warm water and 2 tablespoons olive oil. Pour into the well and mix with a wooden spoon or dough hook on low speed until the dough comes together, about 2–3 minutes.

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and slightly tacky (or knead with the dough hook on medium speed for 4–5 minutes). Add a teaspoon of water or a tablespoon of flour only if needed to reach the right consistency.

Shape into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Once doubled, gently deflate the dough and transfer to a lightly floured surface. Shape to fit a well-oiled 14x16-inch or similar rimmed sheet pan (bar pan). Press and stretch the dough with your fingers to the corners — avoid using a rolling pin for a lighter edge. If the dough resists, let it rest for 10 minutes and continue.

Lightly oil the pan and sprinkle the 2 tablespoons cornmeal evenly across the bottom before pressing the dough in. Once shaped, cover and let the dough proof in the pan for 20–30 minutes while you prepare the sauce and preheat the oven.

Quick simmer method (makes about 1¼ cups): Crush the canned tomatoes by hand or briefly pulse in a blender for a chunky-smooth texture (do not over-blend).

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, sugar, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to concentrate flavors, stirring occasionally.

Stir in the chopped or chiffonade basil and remove from heat. Taste and adjust seasoning. Let the sauce cool to lukewarm before topping the dough (hot sauce can make cheese release grease).

Preheat oven to 475°F (245°C) with a rack in the upper-middle position. If you have a baking steel or pizza stone, preheat it on the rack; otherwise the rimmed sheet pan with dough will bake directly.

Spread the cooled sauce evenly over the proofed dough, leaving a 1/2-inch border around the edge for a rim. Use about 3/4 to 1 cup of sauce depending on preference for sauciness; reserve any extra for serving.

Distribute the shredded mozzarella evenly over the sauced dough so there are no large gaps. Scatter the provolone pieces or shreds in a light second layer to add flavor and stretch. Sprinkle the grated Parmesan/Pecorino evenly across the top.

Drizzle 1 tablespoon olive oil lightly over the cheese and finish with a light dusting of cracked black pepper.

Bake on the preheated rack or stone for 12–16 minutes, rotating the pan once at the halfway mark for even browning, until the cheese is melted, bubbly, and the edges are golden brown. If the bottom needs more color, move the pan one position lower for the last 2–3 minutes. Total bake time may vary by oven and pan thickness.

Remove the pizza from the oven and let rest for 3–5 minutes to set. Slice into rectangular bars (typically 6–8 pieces) using a pizza cutter or sharp knife. Serve warm; offer extra sauce on the side if desired.