Pepperoni South Shore Style Bar Pie Recipe

Proof & mix

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), instant dry yeast, and granulated sugar. Stir and let sit 2–3 minutes until slightly foamy. Add 2 tablespoons olive oil and stir.

Combine dry ingredients

In a separate bowl whisk together the all-purpose flour and fine sea salt. Add the dry mixture to the yeast mixture and stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (if using a stand mixer use dough hook on medium-low for 4–5 minutes). If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl with 1 tablespoon vegetable oil, place the dough ball inside and turn to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 60–75 minutes depending on room temperature.

Shape for pan

After rise, lightly oil a 13 x 18-inch rimmed baking sheet or rectangular 'bar pie' pan with the remaining 1 tablespoon vegetable oil. Gently deflate the dough and transfer to the oiled pan. Using your fingertips, press and stretch the dough to fill the pan, creating slightly thicker edges. If the dough resists, let it rest 10 minutes, then continue stretching.

Second short proof

Cover the stretched dough loosely with plastic wrap and let rest 20–30 minutes to relax and puff slightly while preparing sauce and toppings.

Sauté garlic

While the dough is doing its second rest, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer sauce

Add the crushed tomatoes and tomato paste to the pan. Stir in dried oregano, dried basil, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to warm.

Preheat oven

Preheat your oven to 500°F (260°C) with a rack in the middle. If you have a baking steel or pizza stone, place it in the oven while it preheats.

Sauce the dough

Using a large spoon, spread an even, relatively thin layer of the tomato sauce over the stretched dough in the pan, leaving a 1/4–1/2-inch bare edge for the crust. For a true South Shore "bar pie" look, keep sauce coverage even and slightly rustic.

Add cheese

Distribute the shredded mozzarella evenly over the sauced dough. Hold back a small handful to fill any gaps after pepperoni is placed.

Top with pepperoni

Arrange the thin-sliced pepperoni in a single layer over the cheese. Allow slices to overlap slightly — they will crisp around the edges and create those classic pepperoni cups.

Finish and bake

Lightly brush exposed crust edge with 1 tablespoon olive oil. Slide the pan onto the preheated rack (or onto the stone/steel). Bake 10–14 minutes, rotating the pan halfway through, until the cheese is melted, pepperoni edges are crisping, and the crust is golden-brown. Baking time will vary with oven temperature and pan thickness.

Finish & rest

Remove the pie from the oven. Immediately sprinkle with grated pecorino Romano (2 tablespoons) and, if desired, a pinch of crushed red pepper. Let rest 3–5 minutes to set.

Garnish & serve

Tear and scatter fresh basil leaves over the pie if using. Cut into 8 rectangular slices (typical bar-pie portions) and serve hot.

If you prefer a thinner or thicker crust, adjust dough thickness when stretching; allow a slightly longer second rest for thinner stretching. For a crisper bottom, preheat the sheet on the oven rack for 10 minutes before placing the stretched dough on it (careful: pan will be very hot). Store leftover pizza refrigerated for up to 3 days and re-crisp in a 400°F oven for 6–8 minutes.