Cheese South Shore Style Bar Pie (v) Recipe

Activate and mix

In a large mixing bowl or bowl of a stand mixer, combine warm water (1 3/4 cups) and sugar, then sprinkle the instant yeast over the top. Let sit 5–7 minutes until foamy. Add 2 tablespoons of olive oil, 4 cups of all-purpose flour and 2 teaspoons of salt. If using a stand mixer, use the dough hook on low; otherwise stir with a wooden spoon until a shaggy dough forms.

Knead

Knead the dough for 6–8 minutes by machine (medium-low speed) or 8–10 minutes by hand on a lightly floured surface until the dough is smooth, elastic, and slightly tacky but not sticky. Add a dusting of flour only if excessively sticky.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 60–90 minutes depending on room temperature.

Divide and rest

Turn the risen dough out onto a lightly floured surface and divide into two equal portions for two bar pies (or keep whole for one larger pie). Shape each portion into a loose ball, cover and let rest 15–20 minutes to relax the gluten for easier stretching.

Pan prep and shape

Preheat oven to 500°F (260°C) with a rack in the upper-mid position. Generously oil two 10x15-inch rimmed sheet pans (or 10x14) with remaining olive oil. Sprinkle 1 tablespoon cornmeal across each pan to prevent sticking and add a slight crunch. Stretch each dough ball onto the prepared pan using your fingers: press from the center outward to form a rectangular bar pie about 10x15 inches, leaving a slightly thicker rim. If dough resists, let rest another 5–10 minutes and continue.

Prepare tomatoes

Pour canned tomatoes into a bowl and crush them by hand or pulse 3–4 times in a blender/food processor to a slightly chunky consistency — you want sauce with small tomato pieces, not completely smooth.

Cook sauce

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add the crushed tomatoes, 1 1/4 teaspoons salt, 1/2 teaspoon sugar (optional), and 1 teaspoon dried oregano. Bring to a gentle simmer, reduce heat to low and cook, uncovered, 12–15 minutes to slightly thicken, stirring occasionally.

Finish sauce

Stir torn fresh basil into the warm sauce at the end of cooking, taste and adjust salt if needed. Remove from heat and let cool slightly. The sauce should be bright and slightly loose so the dough gets good oven spring.

Assemble pies

Using a ladle, spread an even, thin layer of sauce over each stretched dough — about 10–12 ounces (roughly 1 1/4 to 1 1/2 cups) sauce per 10x15 pan. Avoid over-saucing: keep the sauce concentrated in the center and leave a small exposed rim. Sprinkle shredded mozzarella and shredded provolone evenly across the sauced dough, leaving the rim bare. Aim for a generous but not overloaded cheese layer so the bar pie bakes evenly.

Add finishing cheese

Evenly sprinkle the grated Parmesan or Pecorino over the top. Drizzle 1/2 tablespoon olive oil across each pie (use the remaining oil to brush rims) and grind a little cracked black pepper over the cheese. If desired, add a light pinch of red pepper flakes at this stage for heat.

Bake

Slide the prepared pans into the preheated 500°F oven. Bake 10–14 minutes, rotating halfway through, until the cheese is bubbly and just beginning to brown in spots and the crust edges are golden and crisp. If your oven runs hot, check at 8 minutes to avoid over-browning.

Rest and garnish

Remove pies from oven and immediately brush the crust edges with remaining olive oil to keep them glossy and tender. Let the pies rest 5 minutes to set. Scatter fresh basil leaves over the top, slice into bars (typically 12 rectangular pieces per 10x15 pan), and serve warm. Offer extra red pepper flakes at the table.