Shore Bar Three-Cheese Pizza (Print Version)

# Ingredients:

→ Dough

01 - 7 fluid ounces of lukewarm water, between 98-100°F
02 - 1/2 teaspoon active dry yeast
03 - 1 teaspoon white sugar
04 - 11 1/2 ounces all-purpose flour (about 2 cups)
05 - 3 1/2 teaspoons olive oil, plus extra for bowl coating
06 - 1 teaspoon fine salt

→ Sauce

07 - 1 15-ounce can of California Pizza Sauce from Pastene

→ Cheese Blend

08 - 2 7-ounce packs of shredded 18-month aged cheddar
09 - 1 cup shredded fresh whole milk mozzarella
10 - 1/4 cup Parmesan cheese, freshly grated

→ Other

11 - 1 teaspoon olive oil for greasing pans

# Instructions:

01 - A day before baking, mix your 98-degree water with sugar and yeast in your stand mixer bowl with a dough hook. Let it sit for 5-10 minutes until it gets bubbly.
02 - Put flour in another big bowl. Run mixer on low and slowly add flour and oil to your yeast mix. Hold off on the salt for now.
03 - Keep mixing at medium-low for four minutes. Your dough should be slightly tacky at the bottom while mixing. Add a splash of water or pinch of flour if it's not right.
04 - Now sprinkle in salt and mix four more minutes. Move everything to a big bowl coated with oil.
05 - Cover the bowl and wait until the dough doubles up, around two hours.
06 - Push down the risen dough and cut into two 6-ounce balls. Keep the leftover dough (roughly 7 ounces) for fixes or save it for later.
07 - Put each dough ball in a sandwich bag, seal tight, and stick in the fridge overnight.
08 - Stir all three cheeses together, wrap up and store in the fridge until you need it.
09 - An hour before cooking, turn your oven to 450°F with a pizza stone on the bottom rack and another rack at the top.
10 - Take dough from fridge and shape each into a nice round. Put half teaspoon oil in each pizza pan and spread it all over.
11 - Drop dough in pans and flatten into discs. Cover with a kitchen towel and slowly push to the edges over the next hour, letting it rest between pushes. Make a small lip by pushing up the sides about 1/4 inch.
12 - For a crispy edge style, spread 1/2 cup sauce all the way to the pan edge, letting it pile up slightly. Sprinkle 2 1/2 cups cheese mix on top, making sure cheese goes past the sauce edge.
13 - For a normal pizza, spread 1/3 cup sauce but leave a bit of bare dough at the edge. Cover with 2 cups cheese mix up to where the sauce stops.
14 - Put pans right on the pizza stone and bake for 10 minutes. Move to the top rack and cook another 8-10 minutes until it's browned how you like it.
15 - For laced pizzas, run a silicone spatula around the edges to loosen. Cut each pizza into six slices and dig in.

# Notes:

01 - Want extra toppings? Check out the Tips & Tricks section from the original post.
02 - The laced style with its crispy, slightly burnt edges is the real deal for authentic South Shore Bar Pizza.
03 - No pizza stone? Just cook on the bottom rack the whole time.

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