Superpoint

The second Toronto pop-up I did was on my own, a Thin & Crispy pop-up. I’d tested my take on bar pies at home, preparing for Uptown Social, a client in Charleston, South Carolina, requesting that style. Bar pizzas, if you haven’t had them, are super thin, almost cracker-like (low-hydration dough) personal-sized pies mostly served at bars in the Northeast (the Midwest has thicker versions with more toppings).

I didn’t care how anyone else did bar pizzas. I just knew I didn’t want to do a low-hydration dough. What unifies my doughs is high hydration. You can make a crispy pizza with a high-hydration dough that has better flavor, so why not do that? Crackers are fine but not for pizza. I want structure and a pizza recognizable as bread, not just crunch. I want crunch and some chew.