‘Bar Pizza’ Has The Web Abuzz — This is How To Make It

South Shore-style bar pizza has been kicking off on the socials these days. The hyper-regional tackle pizza is discovering followers outdoors of the small communities south of Boston and alongside Cape Cod, which have been having fun with this fashion for many years. And, as a lover of distinctive regional pizzasthe thrill impressed me.

It was time to make a pie. One which I’ve had earlier than however have not truly cooked very a lot.

Earlier than we dive into the recipe, let’s get the little pizza context. South Shore-style bar pizza — or simply “bar pizza” in the event you’re truly in South Mass or on the Cape — does have its personal nuances. The crust is the most important variable. Like all bar or tavern-style pizzas from Portland, Oregon to Portland, Maine, it is cooked at excessive warmth in an electrical oven in a pan with a ton of oil. However on this case, the dough has loads of fats — butter and corn oil — and is flattened, not stretched, to create a little bit of a more durable crust. Some crusts might be near a thick cracker like Massachusetts Greek-style (a recipe put up for an additional day). Different crusts will simply be buttery however a tad smooth whereas nonetheless holding their form when sliced ​​(no NY slice folding right here). Of the few bar pizzas I’ve had within the area, I keep in mind that buttery semi-hard crust character probably the most.

The following nuance is that the cheese is all (or largely, relying on who you ask) white cheddar. Which, yeah, that is cool. I really like white cheddar. Some recipes name for a mixture of white cheddar and low moisture mozz as nicely. Then there’s the presentation. The dough is pressed up in opposition to the perimeters of the pan and the toppings (tomato, cheese, and many others.) all hit the perimeters of the pan too, making this a “no crust” pizza. However that does create the essential “lacing” impact on the perimeters of the crust which might be touching the pan’s edges (extra on that under).

Then there are the toppings. I’ve had the hyper-local baked bean pie and it is … high quality. I truly form of dig the crinkle-cut french fry model. It jogs my memory of the french fry and sizzling canine pizzas you get in Sicily. Aside from that, it is mainly supplier’s alternative of toppings with basic pepperoni being probably the most iconic.

Lastly, the pizzas are normally baked after which packed in brown grocery retailer baggage for transport/service. That is very near how avenue margherita pies are served up in Naples (portafoglio) and in each circumstances provides one thing quaint and rustic to the entire expertise. Whereas I did not wrap mine in brown paper, the crust did get slightly denser because the pie cooled. So, take that under consideration when making this type of pizza.

To make this at house, I scoured the web for recipes and discovered this was probably the most native and used it for reference. I additionally used the look and the dimensions of Boston’s Sizzling Field as my information on this endeavor.

One final fast notice earlier than we dive in. I made one pizza within the requisite ten-inch pizza pan and the crust just about did as was anticipated. I solely had a kind of pans although. So I put the opposite dough into an eight-inch forged iron skillet. As a result of I could not stretch the dough as far, it did puff up slightly extra and created a really buttery slice that was nearer to a grandma-style than bar-style. So be sure to make use of the best pan.

Okay, let’s get into it!

Associated: The Solely Cornbread Recipe You Want For The Greatest BBQ Season Ever

South Shore-Fashion Bar Pizza

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Makes two ten-inch pies


  • 500 grams 00 pizza flour (or all-purpose)
  • 9 grams of dry yeast
  • 6 grams of white sugar
  • 6 grams of sea salt
  • 30 grams of corn oil
  • 30 grams of melted butter
  • 1 cup sizzling faucet water (round 100F)
  • 1 can of diced tomatoes, strained
  • dried oregano
  • 3 cups of shredded white cheddar
  • 1.5 cups of shredded low-moisture mozzarella
  • pepperoni
  • Toppings of your selecting
  • Further corn oil and flour
  • salt

I’ve loads of 00 pizza flour on the shelf, so I simply used that. Historically, you may wish to use normal AP flour. I additionally went the “mixture of cheddar and mozz” route as loads of recipes referred to as for it. For those who’re going very old-school, simply use the white cheddar — it’s going to be greasy AF although.

Lastly, all the time weigh out your bread substances. Accuracy is necessary within the chemistry of bread making. And when you’ve got a scale, simply set it to grams. It is extra correct in that one gram equals 0.035 ounces. Most scales measure ounces by 0.1 increments. Shifting on!

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What You will Want:

  • 10-inch pizza pan (like those from Pizza Hut)
  • giant bowl
  • Stand mixer with a dough hook
  • plastic wrap
  • cute pizza
  • Strainer
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  • Add the water, yeast, and sugar to a small bowl and let activate (about 5 minutes) till it is frothy.
  • Add the dry flour and salt to a mixing bowl of a stand mixer with the dough hook attachment. Add the frothy yeast water and begin mixing. Whereas mixing add the corn oil and melted butter. The dough ought to come collectively rapidly. If it is not coming off the edges of the bowl, add slightly extra flour till a ball types. As soon as a cohesive ball has shaped, cease the mixer and place. you do not wish to over-knead this dough. Place the dough ball in a pre-oiled (once more with corn oil) bowl and canopy with plastic wrap. Refrigerate the dough for 48 hours to permit it to chilly ferment.
  • Take the dough out of the fridge and minimize it into two items. Roll it right into a ball and place it in your pre-oiled (sure, with corn oil) pizza pans. Place the pans on the stovetop and activate the oven to preheat to 500F. The dough will heat up on the stovetop due to the surplus warmth from the oven because it heats up.
  • As soon as the dough is proofed (smooth and malleable to the touch), push/press it out towards the perimeters of the pizza pan. The dough ought to simply stretch to fill in the entire pan.
  • As soon as the dough is stretched, prick the dough with a fork to cease it from effervescent/elevating up later within the oven, after which add a layer of strained tomatoes (water is just not your pal with this crust) with an excellent pinch of salt and a mixture of each sorts of cheese (I used 2:1 cheddar:mozz). Make sure that the sauce and cheese go all the way in which to the perimeters of the pan. Then high the opposite pizza nevertheless you want. I am utilizing bell pepper, onion, sausage, mushrooms, and olives — a basic supreme pizza to go together with a basic pepperoni.
  • Bake the pies within the oven for 12 to fifteen minutes, relying on what number of toppings you are placing on there.
  • As soon as the pies are good and bubbly on high and crispy across the edges, take away them from the oven and plate them up on a pizza plate and allow them to chill for a couple of minutes. Hit them with some dried oregano, minimize, and serve.
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Backside line:

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So, let’s discuss “lacing” first as that is one thing folks appeared obsessive about up in Massachusetts. This had it in spades! Take a look at that crunchy edge on that crust.

Even the forged iron pie had good lacing throughout the perimeters, as you’ll be able to see under.

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Okay, let’s discuss in regards to the pie. I will give attention to the basic pepperoni one as that crust turned out very near a pizza bar.

The crust was good and buttery with good heft. The underside layer of the crust and the perimeters had been crunchy and nearly cracker-like with loads of butteriness. The internal layer of the crust (close to the tomato and cheese) had a softness to it that wasn’t ethereal however was leaven. Because the pizza cooled, that heft and crack to the outer layer of the crust heightened whereas the beard close to the toppings stayed softer however did compress.

As for the topping and general vibe, this pizza guidelines. There’s a fantastic sharpness due to the white cheddar. The pepperoni was good and spicy, offering that basic cheese/fats/spice matrix.

General, that is completely value making at house in the event you’re not in Massachusetts. The dough simply has to sit down within the fridge. So it is out of sight, out of thoughts. And ultimately, you may have a really flavorful and comforting pizza to take pleasure in.

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