Thin Crust Bar Pies
Thin Crust Bar Pies
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
For the Toppings
- 1/4 cup all-purpose flour, for dusting
- 1 1/2 cups tomato sauce, pizza sauce or crushed tomatoes
- 3 cups shredded mozzarella cheese, low-moisture, part-skim
- 6 ounces pepperoni slices
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the olive oil and salt to the yeast mixture. Gradually add the all-purpose flour, 1 cup at a time, mixing with a stand mixer fitted with a dough hook (or by hand) until a shaggy dough forms.
⏱️ 5 min
- 3
Knead the dough on medium speed for 5-7 minutes (or by hand for 8-10 minutes) until it is smooth and elastic. The dough should pull away from the sides of the bowl.
⏱️ 7 min
- 4
Lightly grease a clean large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap.
⏱️ 3 min
- 5
Allow the dough to rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 120 min
- 6
Preheat your oven to 475°F (245°C) with a pizza stone or baking steel if you have one, or place a pizza pan in the oven to preheat.
⏱️ 20 min•🌡️ 475
- 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured work surface and divide it into three equal portions.
⏱️ 2 min
- 8
Take one portion of dough. Using your hands or a rolling pin, stretch and shape the dough into a thin, 14-inch round crust. If the dough springs back, let it rest for a few minutes before continuing to stretch.
⏱️ 5 min
- 9
Carefully transfer the stretched dough onto a lightly floured pizza peel or directly onto a preheated 14-inch pizza pan.
⏱️ 1 min - 10
Spread about 1/2 cup of tomato sauce evenly over the surface of the dough, leaving a small 1/2-inch border for the crust. Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
⏱️ 2 min
- 11
Arrange about 2 ounces of pepperoni slices evenly on top of the cheese.
⏱️ 1 min
- 12
Carefully slide the pizza onto the preheated pizza stone/steel or place the pan directly into the oven. Bake for 8-12 minutes, or until the crust is golden brown and crispy, the cheese is melted and bubbly, and the pepperoni is slightly curled.
⏱️ 10 min•🌡️ 475
- 13
Remove the pizza from the oven and transfer it to a cooling rack to cool for 2-3 minutes before slicing. This helps maintain a crispy crust.
⏱️ 3 min
- 14
Slice the pizza into desired portions using a pizza cutter. Repeat steps 8-13 for the remaining two dough portions. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thin Crust Bar Pies
For the Dough
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
For the Toppings
- 1/4 cup all-purpose flour, for dusting
- 1 1/2 cups tomato sauce, pizza sauce or crushed tomatoes
- 3 cups shredded mozzarella cheese, low-moisture, part-skim
- 6 ounces pepperoni slices
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the olive oil and salt to the yeast mixture. Gradually add the all-purpose flour, 1 cup at a time, mixing with a stand mixer fitted with a dough hook (or by hand) until a shaggy dough forms.
⏱️ 5 min - 3
Knead the dough on medium speed for 5-7 minutes (or by hand for 8-10 minutes) until it is smooth and elastic. The dough should pull away from the sides of the bowl.
⏱️ 7 min - 4
Lightly grease a clean large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap.
⏱️ 3 min - 5
Allow the dough to rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 120 min - 6
Preheat your oven to 475°F (245°C) with a pizza stone or baking steel if you have one, or place a pizza pan in the oven to preheat.
⏱️ 20 min•🌡️ 475 - 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured work surface and divide it into three equal portions.
⏱️ 2 min - 8
Take one portion of dough. Using your hands or a rolling pin, stretch and shape the dough into a thin, 14-inch round crust. If the dough springs back, let it rest for a few minutes before continuing to stretch.
⏱️ 5 min - 9
Carefully transfer the stretched dough onto a lightly floured pizza peel or directly onto a preheated 14-inch pizza pan.
⏱️ 1 min - 10
Spread about 1/2 cup of tomato sauce evenly over the surface of the dough, leaving a small 1/2-inch border for the crust. Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
⏱️ 2 min - 11
Arrange about 2 ounces of pepperoni slices evenly on top of the cheese.
⏱️ 1 min - 12
Carefully slide the pizza onto the preheated pizza stone/steel or place the pan directly into the oven. Bake for 8-12 minutes, or until the crust is golden brown and crispy, the cheese is melted and bubbly, and the pepperoni is slightly curled.
⏱️ 10 min•🌡️ 475 - 13
Remove the pizza from the oven and transfer it to a cooling rack to cool for 2-3 minutes before slicing. This helps maintain a crispy crust.
⏱️ 3 min - 14
Slice the pizza into desired portions using a pizza cutter. Repeat steps 8-13 for the remaining two dough portions. Serve immediately and enjoy!
⏱️ 1 min