South Shore bar style pizza

Measure the water, yeast, olive oil, flour and salt into the mixer bowl and mix on medium low two to three minutes just to combine.

Turn to high and mix five more minutes, until the dough clears the bowl and a tug shows no tearing or shearing.

Turn out and divide into four roughly 220 gram pieces; shape each into a ball by folding the back over itself, rolling the folds into a seam and rolling under the palm to medium tension.

Oil four containers, put a ball in each, cover and rest 30 minutes.

Refrigerate at least 24 hours, preferably three or four days, when the dough gets really crispy. No bulk ferment before dividing: extra gas ruins a thin crust.

Two hours before eating, pull the doughs out to temper; they will have nearly doubled and smell yeasty.

Open a can of crushed tomatoes and make the sauce in the can: add the tomato paste, salt, sugar, garlic powder, onion powder, black pepper, dried basil, dried oregano and chili flakes and spin it smooth with an immersion blender.

Grate the mozzarella and the young white cheddar and mix them, about a pound and a half of grated cheese for four pizzas.

For the sausage, combine the fatty pork with the salt, sugar, black pepper, garlic powder, oregano, sage, paprika, chili flake, red wine vinegar and crushed fennel and squeeze and fold by hand; work it a little extra so it balls up into chunks on the pizza.

Flour the board, flip out a tempered dough, flour both sides and roll it out, a few passes then a 90 degree turn, to a roughly 10 inch round, keeping the edges as flat as the middle.

Dock the dough all over with a fork so it does not rise in the oven.

Lay the dough into a sprayed 12 inch pizza pan, spread it out with no wrinkles or bubbles, and press the crust up about half an inch around the sides.

Spread the sauce all the way to the top edge of the crust and a little beyond.

Add the mozzarella cheddar blend to the edge, then a few handfuls of Parmesan and a strong sprinkle of flaky salt.

Bake at 550F on a pizza steel preheated at least 30 minutes: six minutes in the pan.

Slide it out of the pan straight onto the steel for three to five minutes more, 10 to 11 minutes total; the cheese should be fried and lacy.

With a cheap grocery store pan, bake six minutes in the pan and four to five on the steel, then sear the base on a very low burner two to three minutes to crisp it, watching it closely.

Variation, the B-Boy Supreme: load it with the fresh sausage, chopped roasted red bell peppers, the cured toppings, a few dozen pepperoni and a big grip of Parmesan, and bake 10 minutes, half in the pan and half on the steel.