South Shore bar pizza

Mix dry active yeast with a little sugar and warm water at 105 to 110 degrees; let sit about 10 minutes to hydrate.

Add all-purpose flour and stir with a wooden spoon to a very dry, shaggy dough.

Add salt, melted butter and an equal amount of vegetable oil; mix about a minute until it just comes together.

Knead by hand in the bowl into a ball, then on the work surface about another minute until stiff, fairly smooth and elastic.

Return to the bowl, rub with a little oil, cover and leave in a warm spot until doubled, four to six hours; or refrigerate overnight.

For the sauce, blend San Marzano tomatoes smooth; add salt, dry oregano rubbed between the hands, and a few shakes of cayenne; stir.

Divide the risen dough into four portions; roll each into a ball and flatten into a disc.

Grease the pizza pan very thoroughly with 1 1/2 to 2 tbsp oil, then press the dough flat almost to the edge.

Poke the dough all over with a fork to stop bubbles forming during baking.

Spread a thin layer of sauce almost to the edge, then 4 oz cheese all the way to the edge; no toppings, or a few slices of pepperoni if desired.

Bake in the center of a 500 degree oven about 12 minutes, until the cheese is melted and bubbling and the bottom is nicely browned.

Transfer to a cutting board, scatter a little fresh oregano, and cut.