Jersey boardwalk–inspired bar pie

A mish-mash of different regional styles here. The crust is a Chicago thin crust derivative, the recipe from Pizzamaking: https://www.pizzamaking.com/thincrust.php

The sauce is a quick simple sauce I make by immersion-blending crushed tomatoes, olive oil, a little water, dried basil, oregano, granulated garlic, and salt.

Cheese is a 2:1:1 blend of low-moisture whole-milk mozz, white cheddar, Gouda. With white cheddar around the edges to form the laced edges.

I usually lay down the sauce first, but here I did it NJ boardwalk–style and threw down the cheese blend and then swirled on the sauce, followed by scattering a handful more cheese.

Cooked in a 12-inch (30cm) Lloyd Pans nesting deep dish pan at 550°F (288°C) for about 8 minutes in pan, then depanned and finished on a baking stone for 2–3 minutes.

by akuban