Glad I stumbled across your video before I bought anything! I'm 12 minutes away from Baystate and will have to grab one!

where do you get your pizza pans from?

outstanding!!

That is a LOT OF YEAST, wow

Thanks a lot! Chicago metallic has good deep dish on amazon, but it is only 1.5 inch deep, not 2''. Also, i wanted to ask, why your steel pan is not black? It should if used frequently. P.S. lloyds is good, but not as heavy to keep the heat, so it is better to use deep cast iron skillet if you cant get black steel pan 13-14'' and 2'' deep..

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?

Nice

Nice ! may I ask where do you buy those pans ? Cheers from Quebec ! 😊

looks like a loose 6.7, everyone knows the rules.

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

WARNING I have professionally cooked for over 50 and will NOT Ever cook/use Aluminum pans Aluminum is bad for your health... the aluminum can leach into your food and accumulate in the brain... can cause Alzheimer's disease and Parkinson's disease. Personally I thought this was not correct until BOTH of my Parents using Aluminum pots and pans for over 50 years had Parkinson's disease and a little bit of Alzheimer's disease. I use Stainless Steel or Cast Iron Skillets...

Even though I don't eat it, I appreciate you putting out a GF recipe for us fans! Now I can make everyone happy...well almost

Thanks for posting about aluminum pans. I've been using steel non-stick pans (Chicago Metallic) with great results. Wanting to up my game, I bought a Lloyds (aluminum) pan and have had nothing but trouble. Around the edges, where the cheese and sauce touch the wall of the pan they become welded. I oil these areas but it doesn't help. It's good to see I'm not the only one having this problem.

Best video I’ve seen on KZbin for SSBP.

I just went down to Baystate and bought some pans. Trying it out today

'Whatever...do what you want' hahaha.. love this guy

This is done the right way dammit 💀

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.

10:56 Hawaiian Pizza ... My Favorite

Any info on your cheese grater attachment please. Thanks for the video.

why would you use grams for only the flour, makes no sense to use imperial measuring spoons/cups for the ingredients.

Thank you for sharing! Are those 10” or 12” pies?

Can the drummer play WIPE OUT? I'm into drums!

Would like some information on the pans. Size, who makes it etc. Thanks

Lol at the last 2 mins😂

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. 👍🏆😊

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

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 👍

What kind of pans are you using?

Love this review! My family just got our mixer, so now we're in the market for our pans. Thanks for helping us decide to get Bobby Owens' product! We'll be putting your recipe to good use when the pans arrive.

I want this truck

sharp or mild cheddar?

Friggn rights buddy!

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)

What kind of pan do you use

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.

Incredible! I grew up eating the cod and been making at home for awhile now. Everyone I introduced to this style was blown away. Hope Colorado feels the same and impressive what you’ve done with that rv and layout! Been a chef for many years and flow is essential. You have that buttoned up!

Great video what size are the pans and where can I get them ?

Man I wish I had a kitchen even half this size.

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 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!!

PIZZA SISU! 🍕💪 Looking forward to finding you in Boulder!

Kristen wants a hot dog, pickle, mustard pizza!

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.

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 watched your longer video on making these pizzas and this one and still can't figure out what size these pans are.

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!

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.

I've found Lloyd's 1x10 aluminum pans get perfect results in a home oven. I'm sure steel works great as well, but definitely not a "must" like you suggest in the notes. Never had any issues with cheese sticking to the pan rather than the pizza.

ok how do i buy them