LA‑Style Crispy Bar‑Style Pizza Recipe

Try this LA-style bar pizza recipe featuring a crispy thin crust, caramelized cheese edges, and bold toppings straight from the West Coast playbook.

In Los Angeles, where food trends meet timeless classics, the bar‑style pizza has become a cult favorite. Unlike its thick‑crust cousins, this LA spin on bar pizza delivers a delightfully thin, cracker‑like crust that shatters with each bite. It’s designed for bold flavors and generous toppings—perfect for casual gatherings, game nights, or late‑night cravings. This recipe recreates that signature tavern‑style magic at home, giving you a pizza that’s crisp from edge to center, with a hint of smoky char and irresistible cheesy edges.

LA‑Style Crispy Bar‑Style Pizza Recipe

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Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 2 hours hours

Course: Main Course

Cuisine: Italian

Keyword: Pizza

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Rolling Pin – For achieving an ultra‑thin crust.
• Pizza Pan or Cast Iron Skillet – Ideal for creating even browning and crispy edges.
• Mixing Bowl – For combining and kneading dough ingredients.
• Dough Scraper – Useful for shaping and transferring dough.
• Pizza Cutter or Sharp Knife – For slicing clean, bar‑style squares or triangles.
• Oven Preheated to High Heat (475–500°F) – Essential for replicating a restaurant‑style bake.

Ingredients

For the Dough:

• 2 ½ cups 300 g all‑purpose flour
• 1 tsp sugar
• 1 tsp fine sea salt
• 1 tsp instant yeast
• 1 tbsp olive oil
• ¾ cup 180 ml warm water (110°F / 43°C)

For the Sauce:

• 1 cup 250 g canned crushed tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

For the Toppings:

• 1 ½ cups 150 g shredded low‑moisture mozzarella
• ½ cup 50 g grated Parmesan cheese
• ½ cup 75 g thinly sliced pepperoni (or favorite topping)
• A pinch of crushed red pepper flakes optional
• Fresh basil leaves optional, for garnish

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Instructions

Prepare the Dough:

• In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
• Add flour, salt, and olive oil. Mix until a shaggy dough forms.
• Knead on a floured surface for 8–10 minutes, until smooth and elastic.
• Place dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

Make the Sauce:

• In a small saucepan, heat olive oil over medium heat.
• Add crushed tomatoes, oregano, garlic powder, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and let cool slightly.

Shape and Assemble:

• Preheat oven to 475°F (245°C). If using a cast‑iron skillet or pizza pan, lightly oil the surface.
• Roll dough thin (⅛ inch or less) to achieve a cracker‑like crust. Fit it onto the pizza pan or skillet.
• Spread a thin layer of sauce over the dough, leaving a ½‑inch border.
• Add mozzarella, sprinkle Parmesan, and top with pepperoni.

Bake:

• Place pizza on the middle rack and bake for 10–12 minutes, or until the crust is golden and crispy.
• Remove, cool for 2 minutes, garnish with basil or red pepper flakes if desired, and slice into squares or triangles.

Notes

• Pro Tip: For extra crunch, par‑bake the dough for 3–4 minutes before adding toppings.
• Shortcut: Use pre‑made thin pizza crusts to save time, but bake at a high temperature for crispiness.
• Variation: Experiment with toppings like caramelized onions, roasted jalapeños, or a drizzle of hot honey.

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