I live on the South Shore and want to say that I can't believe how good these were. So close to the real thing that I'd rather make at home than go to the restaurant. Thank you so much for sharing this !!!!
For anyone interested, here are the Bakers Percentages for this fantastic SSBP recipe. Flour (100%) Water (54.7%) ADY (1.67%) Salt (1.97%) Sugar (1.41%) Corn Oil (6.35%) Butter (13.35%) Thickness Factor = .0857
Dude, you're the bomb! I was going to sort this out before buying in bulk for the larger test runs I have planned on the truck (which is a reality now), but you beat me to it. Thank you!!!
I inherited a couple old bar pizza pans, so I came onto youtube to just find some basic info on making this style. I really didn’t expect to find such a generous and well explained description of the whole process/recipe. Well done and much appreciated for sharing your method. Cheers.
I adjusted this to my 12" cast iron skillet. 1 - 12" pizza Flour 153g Water 85g sugar 0.5t salt 0.5t yeast 1t oil 2t butter 1.5T (21g) cheese 8oz sauce 4oz (1/2c)
I finally got around to making your dough and it is incredible. Super tender and with a crisp undercarriage. Like a biscuit with a cracker base. Amazing
I grew up in Whitman Mass and these bar style pizzas recipes have been great to get that bar style fix, anywhere in the country. Pizza outside of NY and New England can be bleak.
Needing that fix is exactly how this video and the pizza truck shenanigans began! No more waiting for my annual trip home! I had dusted off a bit of knowledge from 25 years earlier to answer the same questions again and again on FB, so I made the first video... and here we are. I still look forward to hitting several places when I'm back. ;-)
@@wickedmrzilla I've been meaning to make a pilgrimage but that part of Mass is a pretty specific trip. Venus in Whitman is awesome. I have some dough fermenting slow now on the porch for blizzard pies this weekend.
EXCELLENT Video Now... I know this video is 2 years old, and you had mentioned that you were going to do a Food Truck.... Did you ever do your Pizza Food Truck? Next question... you said you charged $20. for this 10" pizza... have you changed your prices? I know food has gone up. Thank you again for sharing this great video.
Awesome! I now go straight from the mixer, to the scale, to the pan. Press it out a bit and wait an hour or so. Pan it out, sauce and cheese, and into the fridge covered overnight. This is simpler and is giving me my best crust so far. :-)
@@wickedmrzilla thank you for this video it has brought a lot of light on process which is hard to come by! I have a question, how long before you open for business do you take the pans out to bring to room temp? Or do you go from fridge to oven. I really appreciate the help! Hitting you up from Miami 😎
Hi Todd thanks for all your help with the dough. I moved to Arkansas over 20 years ago and gave up on any good pizza. Came upon your videos and hope returned. I got the dough right. I just can’t find your sauce recipe to work on that. Thanks for any extra help you can give in that area.
What brand flour? What brand yeast? I'm using KA AP & Blue Star active dry yeast. 48 hours in refrigerator. Just doesn't have a lot of flavor. Not sure why. Suggestions?
Todd, Thanks for all your hard work to replicate this for us! I’ve enjoyed using your recipe and techniques and I live on the south shore!!!! Question: Were you able to get the pizza truck off the ground in CO? Hope so!
I absolutely cannot wait to try this recipe. My wife introduced me to Lynwood the first time I visited Boston and I've been in love with it ever since. I've tried several other bar pie recipes but none have nailed what true bar pie. Thanks a ton for sharing it. Wishing you much success in your business endeavor!
grew up on the South Shore and lived there for 60 yrs. nothing else is better then the Bar pizza, everyone has their fav places, Lynwoods, Spencers, The Venus in Whitman, The Riviera, , Cape Cod Cafe, Town Spa, in Norwood you had the Venice and the Old Colonial on Savin ave which was i considered the top 3 best. along with Lynwoods and the Riv, I know some will be butt hurt cause l didnt mention their fav place but they are all good and up to your preference. Retired in NC now and the pizza and chinese food cant even come close to Mass. Now l have a good recipe to try.
I do not have a pizza stone. Without it how long do I cook them? On center rack? All lower rack?? Please help...this looks awesome. Thank you in advance. 👍🏆😊
Lower rack would be best. You can also rotate them top to bottom if needed. If necessary you can also shield the top with a pan. A home oven without convection can take 16 minutes or so depending on toppings.
Great pizza bud! What flour do the bars up there use for pizza, generally? Is it gold medal full strength, gold medal hr, so on, Ceresota, kyrol? Thanks 👍
@wickedmrzilla considering the humble beginnings of that style of pizza, I agree with you. Most bars don't buy or need bread flour. But there's always a remote chance. Thanks for the info.
I'm really confused about the rises. I've never used yeast before so I'm a novice. After the dough is in the fridge for 24 hours how long will it take to come to room temp? 3 hours for a 70 degree room? What temp is oven proofing done at? My husband is really looking forward to making these pizzas and we want to make sure we don't mess up the crust.
@@wickedmrzilla Todd..I was having an issue with the crust being underdone in the middle. Any suggestions? I took out and put on the rack but still didn't get crispy. Thx
Unfortunately, sifted, unsifted, and flour that has settled only partially will have drastically different weights. Weighing is the only way to get a consistent final product. I think it worked out to roughly 3 cups of unsifted flour but is like 3 1/2 or more sifted which is a drastic difference. Finer flour settles different from coarse as well. a $20 food scale may be the best kitchen gadget with a remote digital meat thermometer being right neck and neck with it. ;-)
Those look fantastic! nicely done, minus the hot dog and pineapple :) BTW, What cheese blend do you use! (check that, I missed the caption re the cheese!)
I’ve worked at many south shore pizza places . I can say I’ve mastered the art of cooking bar pizzas in blodgett ovens on a Friday night rush . I used to run 6 ovens double stacked side by side My all time record for the night 1247 pizzas from 4pm to midnight on a Memorial Day . I know most of the recipes of all the well known places Cape cod , Lynwood , townspa , and a couple others . Your pizzas look great but you need some steel seasoned 10” pans but they’re hard to come by . I’ve got a good stack of em I’ve scored over the years and I use them regularly at home .
@@BJJandBS Yes. A bunch of little stuff for the food truck. This process was created for the home cook who is not going to be home 3 hrs later after fully proofing. On the truck, I make the dough, proof for 3ish hours, pan out, sauce, and cheese them, and the dough rests in the fridge under the sauce and cheese until baking the next day, since I can't have dough sitting out while driving and to sauce and cheese would take up valuable time and space during service. It would also require hiring another person. I run the truck solo currently, with window help for my bigger gigs.
When you pound them out the first time and let them sit out at room temperature do you cover them at all? Or is the oil coating enough to keep them from crusting?
Sure. The only tradeoff with short resting, is that it will be a little more crumbly when cooked. That timeline should work great though. Pan it out and do a second rise in the pan for 30 minutes to make it super manageable.
So did you rest it in the fridge for 24hrs? The recipe says to, but you didn't say anything about it, you say in the video that you will mix it up then portion it out and you were wearing the same shirt after the cut away. Also, what type of salt do they use in the south shore
I'm not sure what I was doing at that point, but for my business, it makes sense to pan them out, hit them with sauce and cheese, and rest them in the fridge assembled. I can fill orders faster that way (about 8 minutes), by just topping them and putting them in the oven. I've streamlined a bunch, but this video is still a reasonable starting point and was intended to answer most of the questions I was seeing. Good luck!
Awesome video thanks for making it. I found some new ceramic tiles that came with my house. Wanted to use those as pizza stones. Anything I should do before I just start using it? Special way to clean it? Prep it etc? Pizza goes on tile side up or down? Lastly should I double up the tiles one on top of the other? They are pretty thick but probably standard tile depth. Thank you Sir
@@wickedmrzilla thanks a ton. Picking up my Baystate pans next week and following your recipe. Can't wait. Any tip for getting edges really laced. I'm talking like on a scale from 1-10, I'd want my edges a 20 lol. Is it the sauce that makes the lace or the cheese or the two working together?? Awesome videos and thanks again.
@@kbentz108 The fructose in the sauce is really what caramelizes, but the cheese browning is what keeps it connected to the pizza. For a "20" pull the edges of the regular dough away from the side of the pan and get sauce in between. I've seen vids of someone using a squirt bottle of sauce. The GF pulls away from the pan as it cooks, so just pile the sauce against the rim and it should do the job without having to move the dough.
@@wickedmrzilla thank you sir. I've eaten many a town spa pizza as I grew up in Stoughton. I also have a cousin from Stoughton that lives in Colorado. I will tell him about your food truck. Have a good day Sir!
I've used your dough recipe multiple times with great results and feedback. Question: Do you have any techniques besides flipping the dough in the panning process to keep the dough from drying out? The corn oil from the bottom of the pan, when flipped to be on the top, seems to be mixing too much with sauce and cheese and dominating those flavors. Maybe I am just using to much corn oil.
Maybe lean a little wetter on the dough or reach out to Bobby at Bay State for some aluminum dividers. How long are you leaving it out? As soon as you can pan it out, I'd sauce it and get it in the fridge if there's a time gap before going into the oven.
@@wickedmrzilla Thanks for reply. I am checking out those dividers. I am taking the dough out of fridge (leaving in gallon bag w/ oil) to get to room temp before weighing out and panning, so dough is probably sitting in pan or 30-60 mins before I begin saucing and topping.
My pans just came on on Friday. I was over at Bay State and we were talking about you. (Bobby, I think.) In your video, you say you normally would let the dough bulk rise before stretching them in a pan. How does that change the process? Just add a bulk rise step prior to everything else you did, or would that take place of one of the rises that you did in the pans?
Just tackled the dough question on FB, so I'll copy and paste my theory here. Ultimately, this dough needs a couple hours to rise and at least 12 hours to rest refrigerated. Getting it to stretch out in the pan is another situation all together. You can tuck panning them out into a rise somewhere so they'll be easier to stretch.
Here's my FB response; I just responded to a question that I think the home-baker group could benefit from thinking about, since it's one of the hardest things to dial in. They had asked about rise times and refrigeration. I find that refrigeration cut my rise to about 50% of the volume increase vs. allowing it to rise fully before refrigeration ...which is exactly what I was after and the timeline will work well with production on my food truck. I am NOT a professional baker, so I may be unknowingly wrong on some technical stuff, but I test things and record results. Here's what my research and trials have yielded; You can let it rise from 0 minutes to an hour or two before refrigeration and really regulate the final product. Here's a little test that I did to gain a little perspective on rise. There's a lot going on aside frome just size as the flour hydrates. Elasticity increases over time, so a chewier and airier dough will develop the longer it rises. If you go straight from the mixer to the oven, you'll get a crumbly, biscuitlike dough, but it'll be impossible to remove from the pan without breaking (another test I did because I F'ing hate unknown variables!!!). Flavor will develop as well. You just have to mess with your rise times until you find your sweet spot. I'm digging it under a 1/2 hour before refrigeration, and up to 3 hours or so after spending overnight in the fridge. The flour is fully hydrated at that point, but isn't too airy, and it's still biscuitlike, but is manageable. Refrigeration is really where you can split rise from elasticity and fine tune your product to match the ones you prefer. ...Yes I love the scence of food, yes I do consider my kitchen a laboratory, and yes I AM a fan of Alton Brown . ;-) ...There's a pic on the South Shore pizza FB pages that goes along with this post.
@@wickedmrzilla Excellent. I'm a member, but haven't been to the FB page in a bit, so I'll check that out. I was thinking of pizza today, but I can push it back to tomorrow. Thanks!
I absolutely appreciate the desire not to use corn oil, but olive oil has a pretty low smoke point and may become bitter when it gets as hot as the pan will be. I would look into other oils with a higher smoke point.
I'm trying to streamline this recipe for a food truck. Obviously you can make any tweaks you'd like, but if I use all the super expensive ingredients people are suggesting, I'd have to charge $20 per pizza, as I'm not making anything up in liquor sales like the restaurants are. Yes, Avocado oil is a good suggestion for home substitutions.
Hah! You're not the first person to say that. After looking at a ton of food trucks, I decided an RV would give me the much needed space for this phase of my life to be comfortable. ;-)
Is there confirmation anywhere that these bar pizza places do use butter in the dough and actually use that much of it? I've only had 1 bar pie brought back to me from Venus. I felt like the crust had nowhere near the amount of butter/oil this recipe calls for. I'd have guessed maybe 8-10% oil/butter (if they do actually use butter). I've made a handful of chicago deep dish crusts with 20% corn oil/butter and this recipe is very similar regarding hydration, flour type, and % of fat. The Venus pie didn't remind me of that Chicago biscuity crust but more a thinner/crispier New England style Greek pizza. Could be just my taste buds though!
Not sure who I'd need confirmation from since it's my recipe. The restaurants I worked at used oil only. Honestly, their pizza wasn't the best of the lot. This is my improvement.
@@wickedmrzilla I gotcha! Apologies if I sounded like I was criticizing your recipe. Just looked at this as an attempted "clone" or "replica" from the south shore places rather than your own formula/recipe for that style. Just trying to see how close I can replicate the bar pies from the Cape for my friends who lived there but now are 2 hours away from it lol. Your pies look great though! I'll definitely give your recipe a shot too since I'm a pizza nerd who's always down to try a new pie 🍕 Best of luck with your business 👍
No problem. :-) I worked in 4 of these places and know the recipes vary wildly from talking to owners and trying many. The key components are 10" pan, mostly cheddar (often a blend), thin biscuitlike dough, and sauce and cheese pushed to the edge. Everything else is open to interpretation. If you haven't yet, check out South Shore Bar Style Pizza and South Shore Bar Pizza Social Club on Facebook. There's a ton of info there.
I would suggest you cook down your pizza sauce for a couple of minutes to let the ingredients marry each other, also use a bit of sugar to get rid of the bitterness. Basil, grated onion and just a bit of garlic (pressed) is a must in any pizza sauce.
I live on the South Shore and want to say that I can't believe how good these were. So close to the real thing that I'd rather make at home than go to the restaurant.
Thank you so much for sharing this !!!!
Thanks!
For anyone interested, here are the Bakers Percentages for this fantastic SSBP recipe.
Flour (100%)
Water (54.7%)
ADY (1.67%)
Salt (1.97%)
Sugar (1.41%)
Corn Oil (6.35%)
Butter (13.35%)
Thickness Factor = .0857
Dude, you're the bomb! I was going to sort this out before buying in bulk for the larger test runs I have planned on the truck (which is a reality now), but you beat me to it. Thank you!!!
EXCELLENT
Thank YOU so much
Your math is just a bit off there.
I inherited a couple old bar pizza pans, so I came onto youtube to just find some basic info on making this style. I really didn’t expect to find such a generous and well explained description of the whole process/recipe. Well done and much appreciated for sharing your method. Cheers.
What is the Size of an Old Bar Pizza pan?
@@judichristopher4604 the ones I have are 10 inches around and about an inch deep.
I adjusted this to my 12" cast iron skillet.
1 - 12" pizza
Flour 153g
Water 85g
sugar 0.5t
salt 0.5t
yeast 1t
oil 2t
butter 1.5T (21g)
cheese 8oz
sauce 4oz (1/2c)
That is EXCELLENT because I have a lot od 12" Cast Iron Skillets.
At what Temp and Time do you use?
Best video I’ve seen on TH-cam for SSBP.
Hell yea I love bar pizza as much as I love listening to CLUTCH! Great video. Thanks for the recipe. Definatly a new subscriber. 👍
I finally got around to making your dough and it is incredible. Super tender and with a crisp undercarriage. Like a biscuit with a cracker base. Amazing
Thanks! Glad you were successful and enjoyed it.
outstanding!!
I grew up in Whitman Mass and these bar style pizzas recipes have been great to get that bar style fix, anywhere in the country. Pizza outside of NY and New England can be bleak.
Needing that fix is exactly how this video and the pizza truck shenanigans began! No more waiting for my annual trip home! I had dusted off a bit of knowledge from 25 years earlier to answer the same questions again and again on FB, so I made the first video... and here we are.
I still look forward to hitting several places when I'm back. ;-)
@@wickedmrzilla I've been meaning to make a pilgrimage but that part of Mass is a pretty specific trip. Venus in Whitman is awesome. I have some dough fermenting slow now on the porch for blizzard pies this weekend.
EXCELLENT Video
Now... I know this video is 2 years old, and you had mentioned that you were going to do a Food Truck.... Did you ever do your Pizza Food Truck?
Next question... you said you charged $20. for this 10" pizza... have you changed your prices?
I know food has gone up.
Thank you again for sharing this great video.
'Whatever...do what you want' hahaha.. love this guy
I grew up on Druid Hill Ave, down the street from Lynwoods and now I am bringing that flavor all the way to San Francisco! Thanks man!!
Awesome!
I now go straight from the mixer, to the scale, to the pan. Press it out a bit and wait an hour or so. Pan it out, sauce and cheese, and into the fridge covered overnight. This is simpler and is giving me my best crust so far. :-)
@@wickedmrzilla thank you for this video it has brought a lot of light on process which is hard to come by! I have a question, how long before you open for business do you take the pans out to bring to room temp? Or do you go from fridge to oven. I really appreciate the help! Hitting you up from Miami 😎
Hi Todd thanks for all your help with the dough. I moved to Arkansas over 20 years ago and gave up on any good pizza. Came upon your videos and hope returned. I got the dough right. I just can’t find your sauce recipe to work on that. Thanks for any extra help you can give in that area.
I've got it posted at massivelywholeheartedpizza.com
Side note; My son's name is Ziggy. ;-)
What brand flour? What brand yeast? I'm using KA AP & Blue Star active dry yeast. 48 hours in refrigerator. Just doesn't have a lot of flavor. Not sure why. Suggestions?
Todd, Thanks for all your hard work to replicate this for us! I’ve enjoyed using your recipe and techniques and I live on the south shore!!!! Question: Were you able to get the pizza truck off the ground in CO? Hope so!
You're absolutely welcome. Jumping through the last few hoops and should be doing some dates in February.
I absolutely cannot wait to try this recipe. My wife introduced me to Lynwood the first time I visited Boston and I've been in love with it ever since. I've tried several other bar pie recipes but none have nailed what true bar pie. Thanks a ton for sharing it. Wishing you much success in your business endeavor!
Happy to! ...And thanks!
@@wickedmrzilla Tried this recipe last night and holy shit does it kick ass. Wishing you much success with the food truck, you're going to kill it!
grew up on the South Shore and lived there for 60 yrs. nothing else is better then the Bar pizza, everyone has their fav places, Lynwoods, Spencers, The Venus in Whitman, The Riviera, , Cape Cod Cafe, Town Spa, in Norwood you had the Venice and the Old Colonial on Savin ave which was i considered the top 3 best. along with Lynwoods and the Riv, I know some will be butt hurt cause l didnt mention their fav place but they are all good and up to your preference. Retired in NC now and the pizza and chinese food cant even come close to Mass. Now l have a good recipe to try.
Let me know how it goes. I appreciate constructive criticism.
Any info on your cheese grater attachment please. Thanks for the video.
I'm using an industrial food shredder from a restaurant website. It was several hundred dollars.
@@wickedmrzilla
In this video I thought it was a KitchenAid Mixer with attachments to shred the cheese?
I'll be making this in Texas soon. Thanks for the video!
Awesome! Spread the love!
This is awesome. Great job man
PIZZA SISU! 🍕💪 Looking forward to finding you in Boulder!
I'm looking forward to you finding me! :-)
I do not have a pizza stone. Without it how long do I cook them? On center rack? All lower rack?? Please help...this looks awesome. Thank you in advance. 👍🏆😊
Lower rack would be best. You can also rotate them top to bottom if needed. If necessary you can also shield the top with a pan. A home oven without convection can take 16 minutes or so depending on toppings.
Great video. Thank you for this info.
Thank you for sharing! Are those 10” or 12” pies?
Always 10" with South Shore Bar style Pizza. ;-)
Now that's a house I would've liked to have grown up in.
Great pizza bud! What flour do the bars up there use for pizza, generally? Is it gold medal full strength, gold medal hr, so on, Ceresota, kyrol? Thanks 👍
I'm sure it varies from place to place. Given it's blue-collar origins, I'd bet most are using AP like the places I worked in.
@wickedmrzilla considering the humble beginnings of that style of pizza, I agree with you. Most bars don't buy or need bread flour. But there's always a remote chance. Thanks for the info.
Dude, love this
I'm really confused about the rises. I've never used yeast before so I'm a novice. After the dough is in the fridge for 24 hours how long will it take to come to room temp? 3 hours for a 70 degree room? What temp is oven proofing done at? My husband is really looking forward to making these pizzas and we want to make sure we don't mess up the crust.
Thanks...from Wisconsin and want to try. What grade of cheddar? medium, sharp? Thanks for the video again
2 parts Sharp Cheddar to 1 part low moisture Mozzarella.
@@wickedmrzilla thanks
@@wickedmrzilla Todd..I was having an issue with the crust being underdone in the middle. Any suggestions? I took out and put on the rack but still didn't get crispy. Thx
@@ryanjaeger4173 Preheated stones.
full fat or skim mozzarella? thanks!@@wickedmrzilla
What does 425 g convert to in cups of flour? Online conversions seem to be inconsistent
Unfortunately, sifted, unsifted, and flour that has settled only partially will have drastically different weights. Weighing is the only way to get a consistent final product. I think it worked out to roughly 3 cups of unsifted flour but is like 3 1/2 or more sifted which is a drastic difference. Finer flour settles different from coarse as well.
a $20 food scale may be the best kitchen gadget with a remote digital meat thermometer being right neck and neck with it. ;-)
So, when you put the discs of dough into the oven for the 30 minute proofing- do you cover it, or just use the oil so it doesn’t dry out?
Flip the dough over after you move it around in the pan to spread the oil. It'll keep the top from drying out. ;-)
Those look fantastic! nicely done, minus the hot dog and pineapple :) BTW, What cheese blend do you use! (check that, I missed the caption re the cheese!)
Nice ! may I ask where do you buy those pans ? Cheers from Quebec ! 😊
Those are from Bay State Restaurant Products in Brockton, MA (USA). Ask for Bobby Owens.
@@pat.traynor Thank you
I’ve worked at many south shore pizza places .
I can say I’ve mastered the art of cooking bar pizzas in blodgett ovens on a Friday night rush .
I used to run 6 ovens double stacked side by side
My all time record for the night 1247 pizzas from 4pm to midnight on a Memorial Day . I know most of the recipes of all the well known places
Cape cod , Lynwood , townspa , and a couple others .
Your pizzas look great but you need some steel seasoned 10” pans but they’re hard to come by .
I’ve got a good stack of em I’ve scored over the years and I use them regularly at home .
I've changed my process a bit since then and have 100 new Bay State pans and 96 seasoned older ones now. ;-)
share the recipes??? I doubt you know them...
@@wickedmrzilla anything changed since this vid? Love this recipe.
@@BJJandBS Yes. A bunch of little stuff for the food truck.
This process was created for the home cook who is not going to be home 3 hrs later after fully proofing. On the truck, I make the dough, proof for 3ish hours, pan out, sauce, and cheese them, and the dough rests in the fridge under the sauce and cheese until baking the next day, since I can't have dough sitting out while driving and to sauce and cheese would take up valuable time and space during service. It would also require hiring another person. I run the truck solo currently, with window help for my bigger gigs.
@@wickedmrzilla awesome man. love to see some new vids from you sometime. hope you're crushing it with the truck!
Great Video! I make these pizzas all the time one of the best styles imo:)
When you pound them out the first time and let them sit out at room temperature do you cover them at all? Or is the oil coating enough to keep them from crusting?
The oil works, but I cover them with a towel.
10:56
Hawaiian Pizza ... My Favorite
Looks great
Your pizzas look excellent
Thanks!
I love this recipe! Is this dough possible to be done in 8 - 10 hours at room temperature? Refrigerator space is tight.
Sure. The only tradeoff with short resting, is that it will be a little more crumbly when cooked. That timeline should work great though. Pan it out and do a second rise in the pan for 30 minutes to make it super manageable.
So did you rest it in the fridge for 24hrs? The recipe says to, but you didn't say anything about it, you say in the video that you will mix it up then portion it out and you were wearing the same shirt after the cut away. Also, what type of salt do they use in the south shore
I'm not sure what I was doing at that point, but for my business, it makes sense to pan them out, hit them with sauce and cheese, and rest them in the fridge assembled. I can fill orders faster that way (about 8 minutes), by just topping them and putting them in the oven. I've streamlined a bunch, but this video is still a reasonable starting point and was intended to answer most of the questions I was seeing. Good luck!
Awesome video thanks for making it. I found some new ceramic tiles that came with my house. Wanted to use those as pizza stones. Anything I should do before I just start using it? Special way to clean it? Prep it etc? Pizza goes on tile side up or down? Lastly should I double up the tiles one on top of the other? They are pretty thick but probably standard tile depth. Thank you Sir
I think preheating the oven with the tiles in there for an hour before cooking, should do the trick.
...And smooth side up.
@@wickedmrzilla thanks a ton. Picking up my Baystate pans next week and following your recipe. Can't wait. Any tip for getting edges really laced. I'm talking like on a scale from 1-10, I'd want my edges a 20 lol.
Is it the sauce that makes the lace or the cheese or the two working together??
Awesome videos and thanks again.
@@kbentz108 The fructose in the sauce is really what caramelizes, but the cheese browning is what keeps it connected to the pizza. For a "20" pull the edges of the regular dough away from the side of the pan and get sauce in between. I've seen vids of someone using a squirt bottle of sauce. The GF pulls away from the pan as it cooks, so just pile the sauce against the rim and it should do the job without having to move the dough.
@@wickedmrzilla thank you sir. I've eaten many a town spa pizza as I grew up in Stoughton. I also have a cousin from Stoughton that lives in Colorado. I will tell him about your food truck. Have a good day Sir!
I've used your dough recipe multiple times with great results and feedback.
Question: Do you have any techniques besides flipping the dough in the panning process to keep the dough from drying out? The corn oil from the bottom of the pan, when flipped to be on the top, seems to be mixing too much with sauce and cheese and dominating those flavors. Maybe I am just using to much corn oil.
Maybe lean a little wetter on the dough or reach out to Bobby at Bay State for some aluminum dividers. How long are you leaving it out? As soon as you can pan it out, I'd sauce it and get it in the fridge if there's a time gap before going into the oven.
@@wickedmrzilla Thanks for reply. I am checking out those dividers. I am taking the dough out of fridge (leaving in gallon bag w/ oil) to get to room temp before weighing out and panning, so dough is probably sitting in pan or 30-60 mins before I begin saucing and topping.
Where are you located? I suspect environment is a factor.
@@wickedmrzilla Florida - it is moist
Nice
My pans just came on on Friday. I was over at Bay State and we were talking about you. (Bobby, I think.) In your video, you say you normally would let the dough bulk rise before stretching them in a pan. How does that change the process? Just add a bulk rise step prior to everything else you did, or would that take place of one of the rises that you did in the pans?
Just tackled the dough question on FB, so I'll copy and paste my theory here.
Ultimately, this dough needs a couple hours to rise and at least 12 hours to rest refrigerated. Getting it to stretch out in the pan is another situation all together. You can tuck panning them out into a rise somewhere so they'll be easier to stretch.
Here's my FB response;
I just responded to a question that I think the home-baker group could benefit from thinking about, since it's one of the hardest things to dial in.
They had asked about rise times and refrigeration.
I find that refrigeration cut my rise to about 50% of the volume increase vs. allowing it to rise fully before refrigeration ...which is exactly what I was after and the timeline will work well with production on my food truck.
I am NOT a professional baker, so I may be unknowingly wrong on some technical stuff, but I test things and record results.
Here's what my research and trials have yielded;
You can let it rise from 0 minutes to an hour or two before refrigeration and really regulate the final product.
Here's a little test that I did to gain a little perspective on rise. There's a lot going on aside frome just size as the flour hydrates. Elasticity increases over time, so a chewier and airier dough will develop the longer it rises.
If you go straight from the mixer to the oven, you'll get a crumbly, biscuitlike dough, but it'll be impossible to remove from the pan without breaking (another test I did because I F'ing hate unknown variables!!!).
Flavor will develop as well. You just have to mess with your rise times until you find your sweet spot.
I'm digging it under a 1/2 hour before refrigeration, and up to 3 hours or so after spending overnight in the fridge. The flour is fully hydrated at that point, but isn't too airy, and it's still biscuitlike, but is manageable.
Refrigeration is really where you can split rise from elasticity and fine tune your product to match the ones you prefer.
...Yes I love the scence of food, yes I do consider my kitchen a laboratory, and yes I AM a fan of Alton Brown . ;-)
...There's a pic on the South Shore pizza FB pages that goes along with this post.
@@wickedmrzilla Excellent. I'm a member, but haven't been to the FB page in a bit, so I'll check that out. I was thinking of pizza today, but I can push it back to tomorrow. Thanks!
where did you get your pans? lived on SS for 60 yrs. retired to NC and pizza sucks here. cant wait to make my own
Great bar pies are made in Massachusetts.
I'll be out the end of July to make some. Then will I be legit?
Thank you Todd
Great video what size are the pans and where can I get them ?
10" at Bay State Restaurant Products
9 Hervey St Brockton Ma
...And thank you.
As far as oil, can you use EVO instead of corn oil? Not a big fan of corn oil. Thanks.
I absolutely appreciate the desire not to use corn oil, but olive oil has a pretty low smoke point and may become bitter when it gets as hot as the pan will be. I would look into other oils with a higher smoke point.
Thanks you very much!
Try avocado oil. It has a high smoking point.
Thanks!
I'm trying to streamline this recipe for a food truck. Obviously you can make any tweaks you'd like, but if I use all the super expensive ingredients people are suggesting, I'd have to charge $20 per pizza, as I'm not making anything up in liquor sales like the restaurants are.
Yes, Avocado oil is a good suggestion for home substitutions.
Man I wish I had a kitchen even half this size.
Hah! You're not the first person to say that. After looking at a ton of food trucks, I decided an RV would give me the much needed space for this phase of my life to be comfortable. ;-)
@@wickedmrzilla Congratulations, keep up the good work pal.
@@quantumhelium :-)
Awesome
What kind of pans are you using?
Call Bay State Restaurant Products at 9 Hervey St. Brockton Ma.
What kind of pan do you use
Coated steel from
Bay State Restaurant Products
9 Hervey St. Brockton, MA
(800) 244-6692
Same as all the SSBP establishments.
That is a LOT OF YEAST, wow
1/2 c. of tomato paste is 1/2 cup, right? As opposed to 1/2 can.
Yes
Kristen wants a hot dog, pickle, mustard pizza!
It HAS been done!
I once read in a blog somewhere that the magic ingredient is Crisco shortening, and that is what makes the crust crispy
The true magic “ingredient” is a hot oven
sharp or mild cheddar?
2/3 sharp 1/3 Mozzarella or mild cheddar
@@wickedmrzilla thank you
Lol at the last 2 mins😂
:-) There may have been beverages involved. ;-)
@@wickedmrzilla
Yes... Always....
Is there confirmation anywhere that these bar pizza places do use butter in the dough and actually use that much of it?
I've only had 1 bar pie brought back to me from Venus. I felt like the crust had nowhere near the amount of butter/oil this recipe calls for. I'd have guessed maybe 8-10% oil/butter (if they do actually use butter).
I've made a handful of chicago deep dish crusts with 20% corn oil/butter and this recipe is very similar regarding hydration, flour type, and % of fat.
The Venus pie didn't remind me of that Chicago biscuity crust but more a thinner/crispier New England style Greek pizza. Could be just my taste buds though!
Not sure who I'd need confirmation from since it's my recipe. The restaurants I worked at used oil only. Honestly, their pizza wasn't the best of the lot. This is my improvement.
@@wickedmrzilla I gotcha! Apologies if I sounded like I was criticizing your recipe. Just looked at this as an attempted "clone" or "replica" from the south shore places rather than your own formula/recipe for that style.
Just trying to see how close I can replicate the bar pies from the Cape for my friends who lived there but now are 2 hours away from it lol.
Your pies look great though! I'll definitely give your recipe a shot too since I'm a pizza nerd who's always down to try a new pie 🍕
Best of luck with your business 👍
No problem. :-)
I worked in 4 of these places and know the recipes vary wildly from talking to owners and trying many. The key components are 10" pan, mostly cheddar (often a blend), thin biscuitlike dough, and sauce and cheese pushed to the edge. Everything else is open to interpretation. If you haven't yet, check out South Shore Bar Style Pizza and South Shore Bar Pizza Social Club on Facebook. There's a ton of info there.
looks like a loose 6.7, everyone knows the rules.
I would suggest you cook down your pizza sauce for a couple of minutes to let the ingredients marry each other, also use a bit of sugar to get rid of the bitterness. Basil, grated onion and just a bit of garlic (pressed) is a must in any pizza sauce.
Have you worked in a South Shore bar pizza place?
This is done the right way dammit 💀