A Crackly “Bar Pie”, Sorta

-A.J.

I recently came across The Pizza Show (Vice Network, part of their MUNCHIES series). It’s a fun and informative show, and it’s less.. guarded than the programming on some of the other networks — it’s more relaxed and it seems less scripted and far less premeditated. Recommended.

The show featured a “bar pie” at one point. A “bar pie” has a thin, crackly crust and is traditionally square cut. (As opposed to the triangular slices seen on most pizzas.)

Which inspired this:

170111 bar pie

There’s no red sauce, so I’m hesitant to call it a pizza — it’s really more of a flatbread thing. It came out nice and crispy/crackly. The toppings are spicy salami, pesto, and feta.

As I’ve “discovered” over the years, it’s important not to work the dough too much when the target is a crispy or crackly end result. Working the dough encourages gluten development, which is the arch-enemy of crispy. (Digression:  Perhaps not surprisingly there’s a Queensryche-meets-death-metal band called Arch Enemy. Meh. Nothing new to see here, other than the female lead singer doing death shouts. I’m guessing that’s the “hook”. (YouTube link))

The recipe:

  1.  Combine 300g AP flour, 180g water (60% of the flour weight), 6g kosher salt (2%), 12g olive oil (4%), and 1 tsp yeast in the mixer.
  2.  Mix for 6 minutes.
  3.  Stretch and fold the dough (once from each direction).
  4.  Lightly oil the mixing bowl. Rub the dough ball around in the oil in the bowl. Cover and let rise 90 minutes.
  5.  Preheat the oven to 500F for at least 30 minutes prior to baking.
  6.  Roll the dough out to about 1/4″ thick. The diameter will be around 12″. Transfer to a baking sheet and let rest 10 minutes.
  7.  Dock everywhere except the edges of the flatbread pizza with a fork. Brush the edges with olive oil. Top with the salami.
  8.  Bake for 8 minutes. Top with the feta.
  9.  Bake for 5 minutes. Remove the pizza from the oven and let rest a minute or two.
  10.  Dollop pesto over the top of the pizza.
  11.  Eat.

—————

For posterity —  The first pass at Hamelman’s Pain Rustique. It could have gone better in a number of ways. The fatal issue was that it was vaguely underbaked.

And all of the other problems were caused by some variety of user error:

170111 Pain Rustique

 

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