How To Make South Shore Bar Pizza

Looking for a taste of home? South shore bar pizza is a family favorite we think everyone should be able to eat. This recipe takes a little more time and love, but we think you'll enjoy the end result. We certainly do! Recipe: Pizza Crust Ingredients: 2 cup warm water 4 tsp instant dry yeast 3 tbl sugar 1 tbl grated parmesan (optional) ¼ tsp garlic powder (optional) 4 tbl unsalted butter melted (for New York style crust use 4 tbl olive oil instead) 1 tbl salt 4-4.5 cups all purpose flour (dough should be soft and sticky but easily rolled into a ball) (for Chicago Style Crust substitute 1 cup of flour for 1 cup of potato flour/flakes) Combine ingredients. Kneed 4-5 minutes allow to rise 1 hour at room temp then portion into 9-10 oz balls. To make now: allow 1 hour for a second rise at room temp. To make later: in fridge in zip lock bags lined with olive oil up to 5 days. Will make 4-5 10” pies. Can be frozen for several months. Pizza Sauce Ingredients: 1 28 oz can crushed tomatoes 1 28 oz can tomato sauce 1 6 oz can tomato paste 1 tbl minced garlic 1 tbl dried oregano 1 tsp dried basil 1 tsp salt 1 tsp pepper Pinch baking soda 2 tbl sugar Mix ingredients and bring to simmer for about 15 minutes adjusting to taste and acidity. Sauce makes about 10-12 10” pies. Baking soda is used just to reduce acidity. ADD IT SPARINGLY. You can ruin a good sauce in an instant with too much baking soda. Add a tiny bit stir thoroughly then taste. Cheese 60% Mozzerella 40% Sharp Cheddar Pre shredded cheese is ok but for the best results shred it fresh Toppings Seriously, everything goes good on a pizza, have at it! Make sure all toppings are thoroughly cooked prior to adding to the pizza (especially meats!). It only takes 15 minutes to bake a pizza that is not enough time to cook all toppings. Assembly Grease the pan with butter (helps make a crunchy crust). Place the risen dough ball in the center and slowly stretch to the edges of the pan evenly. Being careful not to create any holes or thin spots. If the dough has been refrigerated or defrosted this will increase its elasticity and it will take some time to reach all the edges. With a fork poke as many holes as possible. Poking holes releases the gasses that may be trapped between the pan and the dough. If you do not poke holes you will end up with large bubbles that may spill cheese into your oven. If Frozen: Dough should be defrosted and sit to rise at room temp 5 hours prior (from fridge 2.5-3 hours). Spread a thin layer of sauce all the way to the edges of the pan. For the caramelized sauce and cheese at the end it is necessary to make sure the sauce and the cheese is touching the edges of the pan. Spread the desired amount of cheese and add toppings. Baking For 10” pans: Pre heat oven to 475-500. Place the assembled pizza on a lower to middle rack. You don’t want the lowest for these pans it will burn before it's cooked. Bake for about 15 minutes. Until crust is golden brown, and cheese is bubbly. We’ve found that heavier pans; steel; anodized aluminum yield the best results, you can absolutely use a cast iron skillet but your cook time may vary. Thinner lighter pans can be used but it is difficult to achieve the desired crunch This method will produce a pizza that is unique to the south shore of Massachusetts. Thicker, crunchy biscuit like crust, with caramelized edges.