Bar pizza is my current fetish. It started a number of years ago when I ate at The Colony Grill. Their thin crust pizza with abundant toppings and fantastic caramelization was an instant addition to my pizza lexicon. It took me several years to find a pan I wanted to make the pizza in. I finally chose the 13 inch cutter pan from Lloyd’s (the same producer of our favorite Detroit Style Pizza Pans).
We made our fail-safe pizza dough to test the pans out for the first time. I cut the dough into 300 gram balls and put them on the lightly oiled pans. I covered the dough with plastic wrap and let the dough do its final proof on the pans. When it was time to cook, we all stretched the dough on the pans and topped the pizzas with both our favorite stand-bys and some new exploratory toppings. We baked the pizzas on our baking steel in the oven until the bottoms browned and the toppings were toasty. We used our go-to pizza cutter, scissors, to slice the pizzas and allow us all to pick and choose amongst the evening’s five variations.
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