Bar Style Pizza
The bar style pizza is famous for its thin base and generous toppings. In the intense heat of an Ooni pizza oven, the oils from the loaded cheese, pepperoni and sausage are caramelised – leaving you with a deliciously crispy crust. Traditionally sliced into squares, it’s perfect for sharing with friends. Our bar style pizza recipe finishes with piped ricotta, dried oregano and garlic oil for the ultimate topping combo.
9/12” round metal pan
Makes 1x 9”/12” pizza
6.3/11.2oz (180/320g) classic pizza dough
3-4 tbsp classic pizza sauce
Oil, for greasing
2 garlic cloves, finely chopped
1.7oz (50g) shredded low-moisture mozzarella
1.7oz (50g) shredded cheddar
Handful cupping pepperoni
2.8oz (80g) sausage meat
2.8oz (80g) ricotta
1 tsp dried oregano
Garlic oil, to finish
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Place your dough ball in the centre of an oiled pan. With wet fingers, begin to push the dough from the centre out to fill the pan. This process can take between 2-3 hours, as you’ll need to let the dough relax every hour until it stops springing back, and naturally reaches the edge of the pan. Make sure to keep the dough covered between each press.
You can also lift the dough and stretch with your hands as normal, but don’t try to push air into the crusts as you would with traditional Neapolitan style. Bar pizza’s distinctive quality is its extremely thin crust.
Once the dough is relaxed and reaches the corners of the pan, fire up your Ooni pizza oven. Aim for 800-850˚F (425-450˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
While the Ooni is preheating, Pinch the edges of the dough with your fingers to form a kind of crust round the pan. Dimple the dough with a docker or fork to prevent the base from rising in the oven, guaranteeing that delicious crispy crust. If you notice any gaps appearing, use your fingers to gently spread the dough one more time.
Add your toppings. Start with sauce, making sure to spread right to the edges. Unlike traditional pizzas, Bar pizza is fully loaded to the edge with toppings.
Next, top with cheese to the edge, followed by pepperoni slices. Portion the sausage into dime-sized chunks and top evenly across the pizza.
Check your oven is at temp, then turn the gas down to low, or reduce the flame if using wood/charcoal. Place the pan at the mouth of the oven and let cook for 5 minutes, making sure to rotate the pan regularly.
Once the pizza is beginning to brown, remove the pan and turn the flame back up to high. In the meantime, use a spatula to scrape round the pan and release the cheesy edges, then transfer the pizza to a lightly floured wooden peel. Once you’re back to 800-850˚F (425-450˚C), launch the pizza into the oven to brown the base.
After a couple of minutes, your pizza should be fully cooked and crispy on the bottom. Check for a well-done base then remove from the oven. Transfer to a wooden serving board or peel and slice into squares, classic Tavern style.
Fill a ziplock bag with ricotta cheese and snip one corner off to create a piping bag. Pipe small rounds of ricotta onto each slice, along with a scattering of pecorino cheese, dried oregano, fresh basil, and garlic oil to finish.
Serve right away for the ultimate party or half-time snack. You’d better be quick, it won’t last long!