Adam Kuban's bar pizza recipe, adapted for a 30cm cast iron pan or standard oven. 60% hydration gives a stiff, cracker-crispy crust. Mix with a stand mixer, cold ferment 24–72 hours, and bake to a perfect round with toppings all the way to the edge. Note: despite the low 60% hydration, bar pizza is a home oven recipe — the stiff dough is pressed into a pan and needs even, moderate heat to crisp through without burning.
Weigh 379g water at 32–35°C into the bowl of a stand mixer. Add 15.8g salt and stir to dissolve. Add 1.1g instant yeast and let hydrate 1 minute. Add 13g oil. Add 632g plain flour. Mix with dough hook on medium speed for 2 minutes until smooth and glossy.
Transfer to an oiled bowl, cover, and leave at room temperature for 6 hours until nearly doubled.
Divide into 4 equal pieces of about 260g each (use ~160g if using a 25cm pan). Shape each into a tight ball. Place on a floured tray, dust with flour, and cover loosely with plastic wrap.
Refrigerate immediately. Ferment for 24–72 hours. Dough keeps up to a few weeks in the freezer — thaw 8–10 hours at room temperature or 24 hours in the fridge.
Remove from fridge 4 hours before baking to allow the dough to relax fully. Bar pizza dough is stiff and needs time to become workable.
Preheat oven with a cast iron pan or pizza steel to maximum (250°C) for at least 45 minutes.
Press or roll each ball to fit your pan — bar pizza dough can handle a rolling pin. Slide into the pan, add toppings all the way to the edges. Bake 10–12 minutes until the crust is a deep golden brown and the base is crisp and cracker-like.