New England bar pizza in a small personal pan

Dough spec

Flour

All-purpose flour

Hydration

58%

Salt

2.2%

Oil

4%

Scale this guide

This dough is sized to the pan, not a per-pizza ball weight — use the pan/tray dough calculator with your small pan's dimensions and the thin_pan loading band to size dough for a different pan. Open the full dough calculator for more control, or the fermentation schedule builder to work backwards from a target bake time using this guide’s same day direct approach.

Steps

1. MixMix flour, water, salt, and oil to a smooth dough by hand or machine.
2. Bulk fermentBulk ferment at room temperature for 2-4 hours — a same-day schedule with no cold ferment, the fastest of this catalogue's pan-style guides.
3. ShapePress thin directly into a small, generously oiled round pan (25-30cm) — a much smaller personal format than Detroit's or Sicilian-American's shared trays.
4. TopApply sauce, then push cheese right to the pan's edge — this is what produces the style's characteristic browned, slightly crisp cheese border, similar in spirit to (though independently developed from) Detroit's caramelised edge, just at personal-pizza scale.
5. BakeBake at the oven's maximum temperature (around 260-290C) for 8-12 minutes, until the base is crisp and the cheese edge is browned.
6. RestRest briefly, then run a knife around the pan's edge before slicing.
7. ServeServe whole as an individual pizza, cut into wedges.

Bake notes

Using a pan larger than 25-30cm loses the format's identity — this is deliberately a personal-sized pizza, not a shared one cut down.