South Shore Bar Pizza

Recipe View Activate the Yeast: In a bowl, combine yeast, sugar, and warm water. Let it sit for 10 minutes, until foamy. (Time: 10 minutes)

Recipe View Mix the Dough: Stir in flour until a dry, shaggy dough forms. Add salt, melted butter, and 2 tablespoons of corn oil. Mix to combine. (Time: 5 minutes)

Recipe View Knead the Dough: Knead the dough with your hands in the bowl until it comes together. Turn it out onto a lightly floured counter and continue to knead until a stiff but smooth dough forms. (Time: 1-2 minutes)

Recipe View First Rise: Return dough to the bowl, rub the surface with a small amount of oil. Cover the bowl and let dough rise in a warm place until doubled in size, or place in the refrigerator to rise overnight. (Time: 6 hours)

Recipe View Prepare the Sauce: Blend San Marzano tomatoes until smooth. Measure out 1 1/2 cups of the tomato puree and place into a bowl. Stir in 1 teaspoon kosher salt, dried oregano, and cayenne pepper. Refrigerate until ready to use. (Time: 10 minutes)

Recipe View Preheat Oven: Preheat the oven to 500 degrees F (260 degrees C). Drizzle 1 1/2 to 2 tablespoons oil into a 10- to 12-inch pizza pan. (Time: 15 minutes)

Recipe View Shape the Dough: Divide dough into 4 pieces and roll into balls. Keep dough covered when not using. Press 1 dough ball into a round disc and place on the prepared pizza pan. Press and stretch dough flat, almost all the way to the edge of the pan. Poke the dough all over with a fork. (Time: 5 minutes)

Recipe View Assemble the Pizza: Once the dough is properly punctured, top with about 1/3 cup sauce, spreading all the way to the edge of dough. Top the entire surface with 2 ounces each of Cheddar cheese and Monterey Jack cheese. (Time: 5 minutes)

Recipe View Bake the Pizza: Bake in the preheated oven until cheese is bubbling and the bottom of the pizza is browned. (Time: 10-12 minutes)

Recipe View Repeat: Repeat with remaining ingredients to make 3 more pizzas.