Dissolve the yeast and sugar in a separate bowl with the warm water and let sit until nice and foamy (couple minutes). The perfect temperature for the yeast is 110 degrees, don't go too hot or you risk killing the yeast.

Pour the flour into stand mixer (If you don't have a mixer just mix in a large bowl).

Pour the foamy yeast mixture in with the flour, start mixing on #2 with a bread hook, then add the corn oil, melted butter and salt. Mix with a bread hook until a ball forms. About 2 minutes. Do not over knead this dough!

Set aside in an oiled airtight bowl, leave out at room temperature for at least 6 hours. When ready you should have a very light and fluffy dough that you can easily push to the sides of your 10" pan. Cut the dough into even pieces, you want about 6.5oz piece of dough for each (about the size of a baseball). Refrigerate whatever you will not be using for up to 48hrs. *Leave out of refrigerator at least 2 hours at room temp before reusing.

To cook a bar pizza in a standard home oven, preheat the oven and a pizza stone or steel to the highest possible temperature (ideally 500°F–550°F or 260°C–288°C) and bake the pizza in an oiled pan for about 10-15 minutes total.

Use a 10-inch or 12-inch round metal cake pan or a dedicated bar pizza pan. Generously oil the bottom and sides.

A baking steel or stone (recommended): Place this on the middle or top rack of your oven to help achieve a crispy crust.

Preheat the oven Place your baking steel or stone in the oven on the middle or top rack and preheat the oven to its maximum temperature, ideally 500°F–550°F (260°C–288°C), for at least 30-60 minutes.

Prepare the pan and dough Generously coat your pan with oil. Press a ball of thin-crust pizza dough into the pan, stretching it all the way to the edges. If the dough springs back, let it rest for a few minutes and continue stretching. Poke the dough all over with a fork to prevent bubbling.

Add toppings Spread your sauce and cheese all the way to the edge of the pan to create the signature crispy, "lacy" edge (known as frico). Add your desired toppings sparingly, as too many toppings can lead to a soggy pizza.

Initial bake in the pan Place the pan on your preheated baking steel or stone in the oven. Bake for approximately 8-10 minutes, until the cheese is bubbly and starting to brown.

Finish baking directly on the steel/stone (optional but recommended) Carefully remove the pan from the oven. Use an offset spatula to loosen the edges and slide the pizza directly onto the hot baking steel or stone for another 2-4 minutes to get the bottom extra crispy and browned.

Rest and serve Transfer the finished pizza to a wire rack or cutting board and let it cool for about 5 minutes before slicing it into squares (the traditional bar pizza cut) and serving.