I made a couple of 16″ bar pies loosely based on the Kenji recipe. I use my own sauce and sausage. The sauce is a cooked sauce with stanislaus tomatoes, garlic, onion, olive oil, salt black pepper and a dash of chili powder made with carolina reapers. Boar’s head hand sliced pepperoni and mozzarella and some locatelli pecorino.
The sausage has the same sauce and a calabrian honey sausage. Both pies were phenomenal. They really made a mess of my baking steel and smoked up my kitchen but they were very very good. Can’t wait to make these again.
testurshit
Phenomenal
CyzzleB
These look unquestionably great. Most of the time I say, fat is flavor, but wonder if the cheese could be knocked back a bit Great work1
ArturosDad
These look amazing, though I think these would technically be considered tavern style pizza rather than bar pizza.
5 Comments
I made a couple of 16″ bar pies loosely based on the Kenji recipe. I use my own sauce and sausage. The sauce is a cooked sauce with stanislaus tomatoes, garlic, onion, olive oil, salt black pepper and a dash of chili powder made with carolina reapers. Boar’s head hand sliced pepperoni and mozzarella and some locatelli pecorino.
The sausage has the same sauce and a calabrian honey sausage. Both pies were phenomenal. They really made a mess of my baking steel and smoked up my kitchen but they were very very good. Can’t wait to make these again.
Phenomenal
These look unquestionably great. Most of the time I say, fat is flavor, but wonder if the cheese could be knocked back a bit Great work1
These look amazing, though I think these would technically be considered tavern style pizza rather than bar pizza.
Nice