South Shore Bar Pie Recipe

Mix and knead

In a large bowl (or stand mixer bowl) combine warm water and sugar, sprinkle yeast over top and let sit 5 minutes until foamy. Add flour, salt, and 2 tablespoons olive oil. Knead by hand 8–10 minutes or with dough hook 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

Bulk rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise at room temperature 60–90 minutes until about doubled. For more flavor, refrigerate 8–24 hours after initial 30–45 minute rise, then bring back to room temperature before shaping.

Divide and rest

Turn dough out, divide into two equal portions (about 1 lb each). Rest loosely covered 20–30 minutes so gluten relaxes and dough is easier to stretch.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, red pepper flakes, salt and black pepper. Simmer gently 10–12 minutes to meld flavors and slightly thicken. Adjust seasoning to taste. Cool to room temperature before assembling pies.

Preheat oven to 500°F (260°C) with a rack in the upper third of the oven. Lightly oil two 12×16 or similar rectangular sheet pans (bar pans) with 1 tablespoon olive oil each. Press or stretch one dough portion into an oiled pan with fingertips until it reaches the edges; don't overwork — allow slight dimples for texture. Brush a thin film of sauce (about 3/4–1 cup) evenly over dough, leaving a 1/2" border. Scatter 5 cups shredded mozzarella evenly, then sprinkle 3/8 cup grated Parmesan. Drizzle a little olive oil over the top and sprinkle 1/2 teaspoon dried oregano. Bake one pan at a time on the preheated upper rack for 10–12 minutes until crust edges are golden and cheese is bubbly and slightly bronzed. Remove, let rest 2–3 minutes, cut into rectangular slices.

Prepare second dough portion the same as cheese pie: press into oiled pan. Spread 3/4–1 cup sauce evenly, leaving a small border. Sprinkle 4 cups shredded mozzarella, arrange pepperoni slices evenly (use half slices overlapping for more coverage), then top with remaining 4 cups mozzarella (if you prefer pepperoni under cheese, layer pepperoni on first layer of cheese then more cheese). Finish with 1/2 cup grated Parmesan. Bake on preheated upper rack 10–12 minutes until crust golden and pepperoni edges crisp. Let rest 2–3 minutes before slicing.

Make meatballs

In a medium bowl combine ground lamb, breadcrumbs, egg, minced garlic, chopped parsley, oregano, cumin, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently until just combined — avoid overworking. Form into small meatballs about 1" (makes ~18–24).

Sear meatballs

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear meatballs in batches 2–3 minutes per side until browned but not fully cooked through. Transfer to a plate; they will finish cooking in the oven.

Assemble pie and bake: press remaining dough portion into an oiled bar pan. Spread 3/4–1 cup sauce evenly, then sprinkle 3 cups shredded mozzarella. Nestle seared meatballs evenly into the cheese, then top with remaining 3 cups mozzarella and 1/2 cup grated Pecorino Romano. Bake on the upper rack at 500°F (260°C) for 12–14 minutes until crust is golden, cheese is bubbling and meatballs reach 160°F (71°C) internal. Allow 3–4 minutes rest before slicing.

After slicing each pie, sprinkle with additional grated cheese if desired, a pinch of dried oregano and red pepper flakes to taste. Add torn fresh basil on the cheese pie or pepperoni pie if using. Serve warm in rectangular bar slices.