If you’re from Massachusetts, chances are high you grew up eating Town Spa Pizza. They are famous for making Bar Pizzas. The locals like to call this type of pizza the ‘South Shore Bar Pizza’.
Making an exact clone of the Town Spa Pizza could be said to be almost impossible. They don’t reveal the original ingredients to their employees. So, it’s not possible for an outsider to know it anyway.
But, we have been successful in making the perfect clone of their Pepperoni pizza.
So read along to make the perfect Town Spa pizza!
Difficulty Level: Easy
Servings: 3-4 Servings
- Preparation Time: 28 hours
- Cooking Time: 15 mins
- Total Time: 28 hours and 15 mins
A Town Spa Pepperoni Pizza contains a total of 6,485 calories.
|Extra Virgin Olive Oil (6 tbsp)
|San Marzano Crushed Tomatoes
|Ground Fennel Seed
|Sharp White Cheddar Cheese
|Low-Moisture Whole Milk Mozzarella
For the sauce
- 3-4 tbsp of Extra Virgin Olive Oil
- 1.5 tbsp of Garlic
- ¼ tsp of Chilli Flakes
- ½ tsp of Dried Oregano
- 1 can of Crushed Tomatoes
- 1 tbsp of Sugar
- 1.5 tsp of Sea Salt
- ¼ tsp Ground Fennel Seed
For the dough
- 320 gm of Water
- 2 tsp of Sea Salt
- 2 gm of Active Dry Yeast
- 520 gm of All-Purpose Flour
- 2 tbsp of Extra Virgin Olive Oil
- 539 gm of Sharp White Cheddar Cheese
- 368 gm of Low-Moisture Whole Milk Mozzarella
- 20- 22 Pepperoni (For 1 pizza)
Step-by-Step Preparation of The Town Spa Pepperoni Pizza
With this amount of ingredients, you can make 4 pizzas. You could risk getting the flavor wrong if you decrease the measurement of ingredients.
Let’s get cooking now that you’re familiar with the ingredients.
Step 1: Making the Sauce
Place a saucepan on the stove with medium heat. Pour the Extra Virgin Olive Oil on top of that. Add the garlic once it’s warmed up to a moderate temperature. Slightly stir it and put in the chili flakes. Add the Dried Oregano as well.
Now, pour in the crushed tomatoes. Finally, put the rest of the ingredients for the sauce in the pan. Lower the heat and let the sauce to simmer.
Let it cook for about an hour. It should reduce to about ⅓ by then. If it didn’t, then cook it until it has. Now, use a whisk to mash the tomatoes and smoothen out the sauce. Let it cool at room temperature.
Once it’s cool, transfer it into a container and put it in the fridge.
Step 2: Preparing the Dough
Grab a bowl and pour the water inside. Make sure the water’s at around 100 degrees Fahrenheit. Add the salt and dissolve it. Now, mix the yeast in the water.
Some people might fear that the salt will kill the yeast. But rest assured, there’s not enough salt to do so. Now put the bowl aside to mix with the flour.
The dough must now be kneaded. Place the flour in a larger mixing bowl. Combine the yeast water and flour in a mixing bowl. After that, pour in the Extra Virgin Olive Oil.
Mix until a dough is formed. Pinch and fold the dough so that you can knead it properly.
Now, throw a damp cloth on the dough and let it rest for 15 minutes. This will let the dough hydrate.
It’s time to knead the dough again. Place the dough on a floured surface to work with. Sprinkle some more flour on the dough and start kneading the dough. Knead it for 2-3 minutes and it should be fine.
Now put the dough in a bowl and wrap it up. Wait an hour for it to get to room temperature. By that time, it should have doubled.
Now, take it out and cut it up into 4 pieces equally. You can measure the weights. They should be around 210-220 gms.
Take the doughs and form them into balls. Place them in separate containers in the refrigerator for 24 hours.
Step 3: Shredding the Cheese
It’s ideal to buy cheese block instead of shredded cheese. It’s more economical this way. Besides, shredded cheese contains extra starch and doesn’t melt properly.
Now, shred the cheese and mix them in a bowl.
Step 4: Making the Pizza
Finally, it’s time to make the Pizza. The measurements of the aforementioned ingredients are for a 12-inch pizza. So, take a 12-inch pan and grease it with a tablespoon of Olive Oil.
Using your fingers, smear the oil all over the surface. Make sure you get all of the edges.
Now, put one of the doughs on the pan and flatten it out by pressing it. Also press the dough around the edges.
Now, pour the sauce on the flattened dough. Use about ½ pound of cheese and top it with your favorite pepperoni.
It’s time to turn on the stove and put the pan on the burner. Cook it for 8 minutes. Then transfer it to the stone.
Also, make sure you preheat the stone in your oven for 30 minutes. 500 degrees Fahrenheit should do the trick.
Keep the pizza on the stone for 2-3 minutes. You’ll notice the crust will turn into a golden-like hue. That’s when you’ll know that your pizza is ready to be eaten now.
Now you know how to make the pizza. However, you may still have some concerns. So, here are some pointers to assist you adapt the pizza to your specific requirements.
Is it possible to substitute fresh tomatoes for canned crushed tomatoes?
Yes, you can. But you wouldn’t get the right flavor. Canned crushed tomatoes are recommended for this.
Do I Have to Store the Dough for 24 hours straight?
Yes. You can’t expect to get the right flavor if you don’t do things right.
These pizzas won’t taste exactly like theirs. But this is how close you can come. Let us know in the comments how yours turned out.