New England Bar Pizza with Baked Beans and Salami
With a thin, crisp crust and melty cheese on top, New England bar pizza is appealing . . . even before you know about the “laced” edges.
Why This Recipe Works
Bar pizza is baked in well-seasoned rimmed pans, with the dough forming a thin lip up the sides. The crust is tender yet crispy. Replicating this style of pizza required us to use all-purpose flour rather than the usual bread flour for the dough. We created the distinctive edges by rolling the pizza dough thin and baking the pies in 9-inch cake pans, pressing the dough 1/4 inch up the sides of the pan. Brushing the edges with tomato sauce and cheese also gave us the “laced” edges that New England pizzas are known for. Finishing the pies with a mixture of cheddar and mozzarella best imitated the classic version’s distinct tangy flavors.
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