My Boston Bar Pizza Recipe

DOUGH (makes 4 10 inch crusts)
425g all purpose flour
1 cup water @110 degrees F
1.5 tsp sugar
1.5 tsp salt
1 Packet active dry yeast
2 Tbsp corn oil
4 Tbsp melted butter

In a bowl, mix the yeast and warm water together and let it activate for 5-6 minutes. Mix the flour, sugar, and salt together in a mixing bowl or stand mixer. Once the yeast has activated, add the water/yeast mixture to the dry ingredients, and add the melted butter and corn oil. Mix in a stand mixer for 8-10 minutes, or Mix and knead by hand for 10 minutes or until a smooth, slightly sticky ball of dough is formed. Place in an air tight container and let rise at room temp for 1-2 hours until doubled in size. Portion into 4 equal balls (185 to 190g) and store in individual containers in the refrigerator until you are ready to make the pizza.

SAUCE (makes enough sauce for 6 pizzas)
28 OZ can San Marzano tomatoes (San marzano style also works fine for this recipe)
2 tsp olive oil
1 tsp oregano
1 tsp sugar
1/2 tsp salt
1/4 tsp chili flakes
1/4 tsp black pepper
Pinch cayenne (optional)

Mix together for 30 seconds with immersion blender or food processor until all large chunks are gone. Store in air tight container in refrigerator until ready to use(overnght is preferred for more flavorful sauce).

CHEESE
100g shredded wisconsin brick cheese (white sharp cheddar works too)
50g shredded whole milk mozzerella

Preheat oven to 500 degrees. Place oven rack on the lowest position

Press one of the 188g dough balls into a 10 inch cake pan. If the dough retracts or doesnt fully stretch to the edges, let it rest 10 minutes and try again. Once dough is fully stretched and pressed to the edges of the pan, evenly spread 1/2 cup of sauce completely to the edges. Next take 150g of the brick or cheddar/mozzarella mixture and spread evenly, be sure to spread completely to the edges.

Bake @500 degrees on bottom rack for 12 minutes.

Move to middle or upper rack for 2 minutes.

Remove from pan and let rest on wire rack for 5 minutes before cutting.