Here’s a full recipe for Barese Pizza (Pizza Barese) – a specialty from Bari, a coastal city in southern Italy. This pizza is known for its thick, soft crust and rustic toppings, often baked in a rectangular tray.
Barese Pizza Recipe (Pizza Barese)
Ingredients
For the dough:
500g (4 cups) all-purpose flour or bread flour
325ml (1⅓ cups) warm water
7g (2¼ tsp) active dry yeast
1 tsp sugar
2 tbsp olive oil
1½ tsp salt
For the toppings:
300g (1¼ cups) canned crushed tomatoes (or peeled San Marzano tomatoes, crushed by hand)
200g (7 oz) mozzarella cheese (fresh or low-moisture), torn or sliced
1 tsp dried oregano
1–2 cloves garlic, minced (optional)
10–12 black or green olives, halved and pitted
Olive oil, for drizzling
Salt, to taste
Fresh basil (optional)
Instructions
1. Prepare the dough
In a bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
Add the flour, salt, and olive oil. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
2. Preheat and prepare tray
Preheat your oven to 220°C (430°F).
Grease a rectangular baking tray (about 12×16 inches) with olive oil.
3. Shape and top the pizza
Spread the risen dough into the tray with your hands, gently pressing it to fit the pan.
Let the dough rest another 15 minutes (optional for fluffier texture).
Spread the crushed tomatoes evenly on top.
Add the mozzarella pieces, olives, garlic, and a sprinkle of oregano.
Drizzle generously with olive oil and sprinkle a bit of salt.
4. Bake
Bake in the preheated oven for 20–25 minutes, or until the crust is golden and the cheese is bubbling.
5. Finish and serve
Optionally garnish with fresh basil and another light drizzle of olive oil.
Slice and serve warm or at room temperature – it’s also delicious cold!
Variations:
Barese Focaccia style: Add cherry tomatoes and potatoes on top before baking.
With anchovies: Traditional versions sometimes include anchovies for extra umami.
No cheese: In some authentic versions, cheese is omitted entirely.
