THIN & CRISPY EAST COAST BAR PIZZA

[@markjdunbar]

There are "hot oil pizza" places in Connecticut called "Colony Pizza." The semi-fried slightly oily cheese and the crispy thin crust are like the one you've made here, and it's finished with a drizzle of hot-pepper-infused oil. I had it once driving through, and it is absolutely spectacular. I love that this video clearly explains how pizza like that can happen.

[@codybakhshi]

Sparrow! I love that place

[@tomcotter4299]

That’s exactly what I thought when I saw it! I know it’s supposed to be South Shore bar-style but it looks more like Colony to me. (That’s better in my opinion.) And I live on the South Shore.

[@SuperSarahbop]

@@tomcotter4299 it’s still bar pizza colony grill is a bar that only serves pizza but it’s mostly a bar. Hot oil and sausage is an incredible combo think sausage and peppers flavor but in pizza form.

[@supson44]

Colony is my favorite pizza of all time

[@tomcotter4299]

@@supson44 It’s up there for me! Probably my favorite as far as that CT style of pizza goes, but I haven’t tried many pizzas from that region. I know everyone raves about Frank Pepe’s.

[@brian4rd]

Town Spa in Stoughton, MA is the gold standard for this style. Also Lynwood Cafe in Randolph, Cape Cod Cafe in Brockton, and Trading Post Lounge in Bourne all have excellent South Shore bar pizzas.

[@akenaden]

I second that ! Town spa was my friends weekly tradition. Lynwood had a bean special with linguica so good.

[@tomcotter4299]

I like Town Spa but the pizza he made looked more like Colony Pizza in Stamford, CT to me.

[@PastaLaVista.]

I’ll have to try these. CCC in Brockton is my #1

[@hamburgrhelpless]

I miss Town Spa 😔 moved from Stoughton, MA to Ohio and thats what i miss most.

[@jackbagen5499]

Spot on bro. I moved to N.H. after 35 years living on the South Shore I tell people about South Shore bar pizza. They have no idea . Best pizza ever. 75% of America is missing out .

[@jonathanr4160]

As someone who is a native Mass resident who has sampled a handful of bar pies along with being a home pizza maker, I can offer a few tips/suggestions - Mass bar pies are always 10 inches with many places using the same pans supplied from Bay State Restaurant Co. - All purpose is the right choice since this is a tender, yet crisp pie as opposed to a chewier NY/CT/Sicilian. - Dough isn't typically "rolled" or docked into the pan, but hand-pressed and patted which gives it a less smooth appearance. Rolling it is more akin to an NJ bar style pie ala Star Tavern. - Pies are not taken out of the pan during bake whereas they are for NJ Bar style. - Handful of places have the lattice cheese edge by saucing/cheesing literally to the edge of the pan like a Detroit pie. - You'd get a more fried/crispy bottom without needing the stone if you used more fat. Most of these places are just re-using the same seasoned steel pans not washing and just wiping residual oil into it after every use. I find shortening gives me the best result by helping to compensate for the low powered home oven. - You'll never find parm or salt in the cheese blend of any bar pie here The sauce and cheese ratios were pretty spot on. Some places here even do 100% cheddar. Sauces can vary from place to place on sweetness and consistency, but there is always paste in it along with a heavy dose of seasoning, especially oregano. Also, the most popular topping for bar pies here is linguica with onion due to the large Portuguese community where this style originated. Highly recommend trying it since it is not common anywhere else in the country. Overall, a great job and effort though and I'd gladly devour that pie!

[@malloryg4251]

Great comments! Thanks! Also, as a side note, thank you for being so nice with the constructive criticism. So many people on the internet are jerks when it comes to food and corrections.

[@millmoormichael6630]

you earned that buck..

[@jarydgallant1348]

Hey Bri! Originally from Massachusetts, and spent a good amount of time on the south shore. This is an underappreciated style of pizza, and I'm glad it's getting it's day in the sun.

[@Nickmirabito554]

Where on the South Shore? I grew up in Norwell, live in Marshfield.

[@jarydgallant1348]

@@Nickmirabito554 I lived in Quincy/Squantum for a while. Have relatives in New Bedford.

[@tomcotter4299]

I was surprised when I heard he was doing South Shore pizza. I live there now. I was at Town Spa the other week. This doesn’t look as much like South Shore pizza as it does Connecticut pizza to me though. I’m getting serious Colony Pizza (Stamford, CT) vibes off that cheese pizza.

[@PastaLaVista.]

Cape cod cafe in Brockton is the king of this style pizza

[@tomcotter4299]

@@PastaLaVista. I generally prefer Cape Cod Cafe over Town Spa, with the exception of Buffalo chicken pizza. The chunks of chicken in CCC’s Buffalo chicken pizza are too large and there isn’t enough Buffalo sauce.

[@Jennifer.Greene]

That second one looks sooooo good I’m going to have to make! Also I love how you explain your choices with evidence, helps us learn and really shows how much effort you put into your work.

[@gregn2909]

B-man! New Yorker here and I've made every one of your pizzas, you've literally taught me everything I know and now I can fairly reliably crank all types out of the Ooni, from Roman style to ny style. The one style I'm dying to see you do is New Haven style apizz! I hope it's on the menu at some point. All the best success for you in the new year my man.

[@bobbrossify]

And burned on coal ovens. Hard to replicate that in the home.

[@actual_catlady]

I literally had something like this yesterday. I'm in western NY. The pizza place where I grew up had thin crust style pizza that was crispy and the cheese looked just like this. Ahhh nostalgia.

[@fnjesusfreak]

This is prolly the ideal crust for me, though otherwise I tend to prefer a generic Buffalo-style pepperoni pizza.

[@johncohle8331]

BillsMafia!

[@dianeandbrad529]

whats the name of the pizza place? im from wny

[@actual_catlady]

@@dianeandbrad529 TK's pizza on lift bridge lane in Fairport.

[@mfaria11]

Jersey Shore here, almost every bar here makes some version of this but not with the Cheddar, that seems to be an inland thing. We also have a cracker thin crust pizza that is amazing and you can seriously eat a whole 16" by yourself (no longer recommended for me btw) If you are ever passing through a town called Neptune, check out Pete & Elda's, Best thin crust I have found.

[@numbskeleton]

NBP!

[@Troglodyte]

I worked at a South Shore MA bar pizza place. There are a couple notes. Sauce was on the money, though they didn't use chili flakes. For the dough, we used fresh cake yeast. We also added the dough balls to the pan with a dollop of oil, stacked them on a shelf in the kitchen, and flattened them in the pan as orders came in. Sometimes the dough would even get a dry skin from sitting on the shelf too long, but we just pounded it out anyway. (It didn't affect the final product; it was supposed to be thin, so it didn't matter if it lost some oven rise). Last, the cheese was straight cheddar. Won't say every place did it that way, but it was a pretty popular destination, as bar pizza places go. We just ground 20 lb blocks of white into a bucket.

[@christopherwhite3409]

Town spa

[@Troglodyte]

@@christopherwhite3409 Poopsie's

[@CriticalThinker08]

@@Troglodyte I was going to say Poopsie's myself because of making 100 blanks was just the start at any busy bar pizza joint from Quincy to the Cape, West of Brockton to the Ocean on the East

[@Fetch26291]

The one you cooked mostly in the pan is a hybrid of Bar style and Greek style. Greek style pizza also originated in the South Shore area of Massachusetts. It is called Greek as the pizzerias that made their pizza that way were all owned by Greek immigrants.

[@51rwyatt]

I grew up in Mass., south shore but moved away and have had to recreate these awesome bar pizzas for years. Big nostalgia pizza for me.

[@Furree_68]

A big THANK YOU! for the recepie of the Italian sausage. I have seen so many recepie using it, and used store bought, and that is something I can't find here in Sweden. But now I know how to make it my self. Awesome Bri!

[@reuchka]

Same! Italian sausage recipe was a revelation as we don't have that kind of sausage at stores in Finland either.

[@ObscureEntity]

This makes me so happy as someone from Massachusetts. I need to give this a shot at home. Thanks for the inspiration and great video!

[@BrianLagerstrom]

Thanks for watching, glad it hit home for you

[@brentnewman7865]

The pizza is decent, but the hidden gem here is the sauce! I've tried a ton of different sauces and have never found one that I actually liked. This one is AMAZING!!! Every friend I've shared the recipe with loves it.

[@glacialimpala]

If you made it with this fresh sausage, could you please compare it to cured pork sausage like genuine pepperoni? I never ever tried fresh style and I have irrational worry it's going to taste like some sort of spiced pork burger instead of sausage

[@mattc3233]

“If you don’t like it, TOUGH”😂😂 love the energy Bri lol

[@stonecutter2]

My girls ate this pizza UP. I made it morning of and used the medium Pyrex like Bri used (actually two medium and one large w/2 inside, transferred to mediums after i made 2), pulled two doughballs out and rolled them out and fork docked them and let them rest while preheating the oven - 500F worked okay for me, my girls don't like super crispy crust so I knew the "day of" prep and lower temp would be ok, and the short warm up of the dough also aided in keeping it from being too brown/crisp. Fluffed up just enough, crust respectably firm and golden, smash hit. I used Brian's mozz/cheddar/parmesan combo and my daughter LOVED it. My dairy allergy kiddo loved it with Daiya vegan mozz and Hormel pepperoni. They both enthusiastically said they would eat this again and again. Thanks Brian!!!

[@tomcotter4299]

You’re really good at the regional recipes, Brian. You’ve done a couple from places I’ve personally lived and eaten, and I love how you nail all the little details that make the dishes truly authentic. Great job! Love the content, please keep it coming. 🙂

[@LordHuggington]

I love all the clips from previous pizza episodes. It gave this one a classic TV retrospective feel. It felt like a nod to the homers who've been watching for a while. Coming from a Weeds & Sardines guy, this looks like another slamming pizza!

[@BretSilverberg]

Born and raised in bar pie country and this has to be the first video on the internet dedicated to it! Amazing.

[@BrianLagerstrom]

Thanks very much Bret!

[@sherwinzadeh]

Hey Bri! Here's a trick I've been using to crisp my pizza dough: just put it on the very bottom of the oven, not on a rack, like right on the oven floor and at least for my electric oven, it's usually super hot and will crisp up the dough very quickly.

[@design-flux]

This reminds me of every Roller Rink birthday party I attended as a kid/teen where I skipped roller skating in favor of The Simpsons or X-Men four player arcade cabinets. The arcade games, classic taste of RC cola, and that style pizza developed into a specific childhood experience I cannot accurately put into words. Thanks for this! ❤

[@shays7815]

I make personal pan pizzas in my stainless steel pan. Put a lot of olive oil in the pan put in my crust and toppings. Cook it on the burner for a few mins and finish it off in the oven. Turns out perfect every time.

[@chrismcmenamy6929]

Grew up on the south short! Cape Cod Cafe and Town Spa. You made just the way it's made! Also recommend pushing the cheese right to the edge of the pan to get the "burnt cheese" crust. HIGHLY desirable. Great work!

[@valeriecallaghan]

Oh my gosh I still love Cape Cod pizza! I forgot about Town Spa. Many years since I was there. Venus Cafe and Lynwood also very good

[@CleoHarperReturns]

I used to work at a HUGE high volume bar that had a pizza place in the alley with pie just like this. On a freezing cold night where all you get is a fifteen minute break from the chaos and you can't go anywhere else for food you shove a slice or two of this down your throat. And you have absolutely no idea how much you love it until it's gone. To this day (20 years later) whenever the night gets super cold I crave this pizza like no other. I don't want wood-fired pizza. I don't want square (Detroit) pizza. I don't want pizza blanca with a myriad of shellfish (well, I kinda do). I WANT BAR PIZZA. Thank you for this Brian!💜

[@colleenbowman1399]

Looks amazing! I usually cook our pizza on a pizza stone at 700 degrees on our barbecue for 3 minutes or less. Being it’s-8 degrees and windchill factor of -28 degress here in North Idaho , that’s not happening.I’ll make this dough today and have this for Christmas Eve. Excited to try this. Thanks!

[@godiva7721]

Hi neighbor! Trying to stay warm in Eastern Washington. Currently -25 with windchill.

[@leahr.2620]

In Missouri the temp is 22° going down to 0° tonight with wind chill of -32° Everyone stay warm.

[@heavyq]

Not too far from you in Montana. We're sitting at a balmy -27 right now and a windchill hovering around -50. Hope you're staying warm!!

[@TheWalkmanRotation]

Currently in Spokane-I haven't even left the house today.

[@colleenbowman1399]

@@heavyq My daughter and son-in-law live in Libby

[@adamhoyng2487]

South shore local, pizza lover, and home cook here. Excellent job on this, the cheese blend is 100% accurate with parm being a MUST. crispy crust is a staple here as well. I always make sure to drizzle the sauce around the pan to help with that crispy brunt edge. I was screaming when you didn’t use linguica for your topping. It’s a staple in Portuguese culture here in the south shore but I understand it’s not easy to find outside of this area. I love the pan you used as well. I’ve been using cast iron at home while trying to recreate this pizza myself but it looks like I’ll be ordering one of these!

[@adamcarvalho3232]

Ground linguica on a bar pizza is heaven

[@brianmacdonald5040]

B, grew up in Plymouth eating the best pizzas from cape cod cafe, franks, xtip top and christos, moved to Atlanta and cannot find real pizza. Thank you for this video ❤❤❤❤

[@keithiritsky1426]

Grew up in Kingston. Franks was great. There was a small place in Bryantville, Billy Kidd's Pizza. It was a sad day when they closed up shop.

[@precisionshooters]

Born and Raised in Rhode Island. This pizza is the BOMB! GREAT JOB!!! The loaded pizza just seriously made me hungry! I'm now in San Diego and can't get anything even close to thise!

[@veronicaBolanos-mc4fc]

What! You nailed Bri. again. This is the only way I like my pizza, exactly how u made it. I'm from New Jersey and this is spot on! Reminds me of Star Tavern Pizza in Jersey

[@BrianLagerstrom]

Thanks for watching Veronica

[@Zimm.G]

We make pizza from scratch every week. This is the best recipe we've tried and it passes the "kid test", they love 'em. We split the dough balls in half to make individual size pies.

[@sd.2528]

Man, seeing those grease holes in the cheese really brings back memories. I haven't made this one (yet) but just seeing those holes alone, I know you nailed this one.

[@janchilds6316]

SSBP’s ratio for cheese is a 2:1 ratio with Cheddar being the dominant cheese. Plus SSBP’s are made in a 10” pan using 6.5 oz ball of dough and it is never rolled out, its pressed in the pan.

[@crishellco]

As a New Englander, I have been waiting for this video... this totally makes my day!

[@crishellco]

@Phillip Banes South Shore bar pizza exists nearly exclusively in South Shore Boston.... but ok.

[@johnewell4446]

@@phillipbanes5484 uhm, you are so wrong. Anything below Connecticut stops being New England "Greek" or "bar" style pizza. It is much closer to New York style. So Rhode Island, New York, New Jersey are Northeast states, but do not share the pizza style of New England states.

[@kitebarbie]

You are the best. You have made me so so much better at making bread and everything related… pizza or brioche or whatever… and when I f it up, I know why now… and can fix and perfect. Love how you make the recipe, meanwhile explaining why you do this vs that, why avoid certain practices for one type that are necessary for others to get it just right… just your pizza playlist is genius. Thanks so much for all the hard work and sharing your tips and skills… you’re the best.

[@jamiespatafore8588]

Had to come and say this is hands down the best pizza crust recipe you’ve done. And yes I’ve tried them all. Cheers.

[@andrewrenna6724]

Nothing made me happier than seeing this video. As someone from the south shore of MA was glad to hear the shout out. Pie looks great too

[@thegoodgeneral]

0:47 thanks for showing this, because I actually want to make THAT. So I’ll use bread flour. Great video Brian, you’re my favorite on YT right now!

[@Charlotte-Willow]

Right?! I love the flavor of a bubble coated in caramelized tomato sauce with a little char on top.

[@PizzaHomie]

Half AP, half bread flour ain't shabby either

[@thegoodgeneral]

@@PizzaHomie good call!

[@bruschi8148]

2 to 1 cheddar to mozz we also use corn oil and unsalted melted butter in our dough. Lloyds pans are awesome but baystate is the gold standard.There is a few other techniques that we do different but you did a solid job.. Yes I am from the region;-)

[@hyprnomad3409]

Keep the pizza vids coming Bri. Love how many different ones you’ve made

[@familytrieserichiltz940]

This is from the south shore and Cape cod in Mass and it is amazing with a pint of frosty beer and a football game on

[@FrankPerkins]

I'm so making this Bri. I have a 12" le creuset pan I think will work great and will def try crisping it on top of the stove if the crust doesn't brown up before the cheese nukes itself.

[@BrianLagerstrom]

Best of luck! Thanks for watching

[@bos6782]

Game changer, i grew up eating the Town Spa and Cape Cod pizza in Brockton MA and of course Jays Flying Pizza in Bridgewater MA. I cannot wait to make this. Thank you so much

[@michaelwhite4592]

couldn't agree more with the pizza u grew up with. I grew up in B'water and put away many pies from those 3 pizza legends.

[@arielpotischman662]

I've tried a bunch of bar pizza recipes, and none come close to Lynwood. I am looking forward to giving this one a try!

[@adamcarvalho3232]

South shore born and living in Los Angeles, I think about Lynnwood at least once a week... Eat an extra pie next time you're there for me!

[@miked3723]

Melted butter rather than olive oil in the dough and all cheddar for lynwood. But I didn't tell you that.

[@arielpotischman662]

Review: the sauce was not like Lynwood...it might be better. It's excellent. The dough fermented for a couple days. Even though I have the Lloyd pan and stretched/docked within the pre-oiled pan, it still stuck, and it didn't get brown enough (could be my fault due to oven config). It's probably the best iteration of SS bar pizza (sorry Toddzilla).

[@miked3723]

@@arielpotischman662 You dont want olive oil spray. You want a couple tablespoons of canola oil. You are basically frying the dough while the pizza cooks. You also need a seasoned pan to really get the right crust.

[@lilguilty]

So glad someone else uses the stovetop crisping method. I use a stone in the oven and the cheese gets a perfect color and the bottom is still white and I just throw it on a sheet pan on the stovetop to crisp the bottom

[@alianderson8976]

Honestly you never fail to impress!! Keep up the good work and thank you for inspiring me to continue my cooking further!❤️

[@siryizzur]

I'm a New England native living in the south now a days. This just unlocked a memory and made me so nostalgic. I wasn't even aware that this type of pizza had a name, this was just the default go to pizza in my area back home. Feeling homesick and hungry now!

[@mr.humbleburger1394]

Love when Bri gets into the pizza groove

[@michaelspadaro255]

I cooked pies for angelonis in jersey. Portnoy from Barstool made us famous bc he gave his highest rating in the state at the time to my pie. The cheese mix for crunch is low fat mozz, asiago and parmigiana reggiana. Take the sauce to the usual length but take the cheese all the way up to the lip of the pan where the dough meets it. That’s gonna crisp up and create that crunchy cheesy flavored bite people think of when they think of this style of pizza. Not too much, just a little meeting area between the dough cheese and pan. It’s also an indicator for when the dough is cooked; if you can move the cheese away from the pan and it doesn’t break/stick the pizza is good to be finished on the stone

[@dbbotha101]

Hey Bri, loving your videos - I always add Celery salt to my pizza before putting it in the oven - makes a huge difference

[@TMG363]

Thanks for all the great pizza videos! For what it’s worth, I switched to a spiral hook for my mixer with better results that the standard one.

[@Alanbataar]

Bookmarking for the Italian Sausage recipe! I'll admit, that looks pretty good. I'd try that at least once.

[@tomcotter4299]

That’s more of a Chicago-style sausage. You won’t find that out here on the South Shore. 😉

[@KRBadolato]

I'm from NEPA and every dive bar, tavern, pub, brewery, winery, and/or distillery has this style of pizza on their menu. PA has a liquor control board (LCB) and one of the stipulations for selling alcohol of any kind is that food has to be available for the patrons. And this thin crust pizza is the go-to for almost all of them.

[@michaell874]

There should be a law that states every bar should offer pizza, burgers, French fries, onion rings and Buffalo Wings.

[@princessalways4eva]

I’m so happy that I’m not the only one that dances when eating something yummy. I started when I was a baby and I’ll be 53 in a few months. Happy Dance, Happy Dance.💃🏻 Tfs.🤗

[@jake6087]

East coast pizza is on another level hands down.

[@tbone2914]

Get your pans from Bobby Owen's at Bay State Restaurant Supply in Brockton, MA. They are 10 inch non stick STEEL pans. Those are what the bars use. Lloyd's are aluminum, and it does make a difference. Call him up and he'll send them anywhere!

[@jBownz]

2 B-boy Supreme's, please. Oh, and that aforementioned pitcher of beer.

[@matthewriseman5685]

I am sorry as someone from south shore MA where its popular I am slightly offended by east coast. This is my absolute favorite style of Pizza. My wife grew up in Boston and never heard of it. I took her down to my favorite spot(S) and I have converted her. its simply the best and great for a single person to have a whole pie on their own. I cannot wait to try making this recipie myself and see if it comes out as good as my favorite joints.

[@frmacst108]

I literally have a dough out and was about to make a pizza in about 5 minutes and you post this video 😂😂😂.

[@davidkaziska6192]

Made the dough yesterday and baked the pie for lunch today. We had some leftover ground beef so did a sort of cheeseburger-style pizza. It was good! Thanks, Brian, and Merry Christmas.

[@mountpennart]

Yung Cheddar? 😂😂 That’s amazing. I also love your hair- it’s the unsung star of your videos!!! 🎉🎉

[@CynHicks]

Something special that I love. Take your standard dry type dough with extra instant yeast and oil. Mix it but don't knead it. Should not be in a ball but more like broken up and "stringy." Throw it in a bag and hold it at around 140 degrees tied off so that NO moisture can escape. Proof it until it feels like it can be fairly easily rolled SUPER thin. That could be hours depending. When ready to roll it shouldn't be too hard to make it cohesive. Take some balls and roll them very thin. Dust with a tint bit of flour. Fold in half and roll again. Do this until you have quite a few layers/folds but be careful not to add too much flour. Cut out a circle if you want and do your thing. This will be very thin, crispy, layered and with some chew on top along with some nice "bubbles." This is a a version of Pizza Hut"s thin crust way back when it was made in house and fantastic.

[@stummies]

It's not East Coast Pizza per se. You can find bar pizza in the area south of Boston knows as the South Shore. It's very local and very good. All bar pizza is one size - 10" - not 12". It's not just a regular pizza in a smaller form factor. It's very different. It has kind of a buttery outer crust, like Greek pizza, but a thin base that is crisp. Cooking it in the pan is what gives it the nice outer crust. Although you can use one of the pans he has linked, I know that some of the bar pizza restaurants have special 10" cast iron pans. As he notes in the video, the cheese is usually a mix of cheddar and mozzarella, though I think a few places just use cheddar. If you want to see what one of these is supposed to look like, search for Lynwood Cafe in Randolph. They are one of the top bar pizza places.

[@juliecasson8341]

Only place to get real deal - Lynwood!!!!!

[@50cal10b]

I know a lot of these comments are talking about Massachusetts and Connecticut pizza here, but as an NJ native, I gotta say Star Tavern and Joe's Pizza make some really phenomenal bar pizza. The curled pepperoni and the white clam pizza at Star are unforgettable.

[@DerekSpeareDSD]

Congrats on your channel's success, Bri!

[@lisab.1595]

I discovered this pizza at Cape Cod Cafe and ordered it through Goldbelly. I will never eat pizza anywhere else, it's just totally phenomenal !! It took me back down memory lane. I shared it with friends, now everybody wants that pizza. I'm serious, it's the only pizza I'll ever eat.

[@shaolinfox30]

If you like the cod, you should try Buddy's Union Villa, home Cafe, tin rays, hoey's amvet post in Randolph.

[@kingklank]

Hey, what’s up?” Is missing.

[@antoinemichaels4909]

grew up on this style of pizza on the south coast of Massachusetts ........ the knotty pine in new bedford

[@saltydroog854]

As someone born and raised on the east coast, Connecticut, I think using cheddar in a pizza is thorough debauchery. We are pizza snobs here. and any place using cheddar, better have a bar so you can get over served before daring to put that in front of us. kinda sorta kidding, but not really

[@jackbailin2588]

Lived in New Haven for 10 years. This person is not kidding

[@mikecampski]

This pizza is from the south shore of Massachusetts. He’s made some mistakes but, it’s pretty much there. Yes, New Haven pizza is great. But ssbp is pretty great too. Just gotta get over your snobbery I guess :)

[@laz7777]

Grew up in southwestern CT and in my city we had this type of pizza, NY style and quite a few others and all were great. People from New Haven need to get over it.

[@WSNO]

Yeah massachusetts lifer here. Completely agree. That's why we only have good chains here, they have to be to earn their keep. Our native Papa Gino's being a prime example of the bar that any other chain must meet to stay.

[@WSNO]

@@mikecampski we disowned them over this

[@999Lucas]

I like to puree the tomatoes to make sure the moisture is consistent across the pizza structure. Take that smooth sauce and heat it just to a bubble with salt/bp to taste, and fresh basil. I prefer things like garlic on the pizza to keep the tomato element an acid, the cheese the fat and salt, and the crust as the umami. Its easy to add some oregano and whatever, but the simplicity puts the toppings and the pie forward instead of having this sauce on some pizza. My thoughts anyhow. Cheers again Brian!

[@ianstriffler8160]

Delicious! Mixing the different cheeses is key as well as a good sauce. I'll give this a try as it looks great. I love the additional bake directly on the pizza stone after you take it out of the pan.

[@lousekoya1803]

I had those exact glass bol for pizza dough and even though I oiled them , they were hard to get out by sticking on the sides, since I got the same kind of bol in plastic , the fact that you can press the sides and introduce some air pockets, they go out really easy just by turning them upside down.

[@extrastrengthhamsalad3438]

Bar pizza is also sometimes referred to as “Cape Cod” style pizza. Named after the Cape Cod Cafe that is believed to be where the style was invented. Cape Cod Cafe also sells a frozen bar pie in supermarkets up here in the NE.

[@fizzed87]

Lifelong MA resident and I recently got to have this style pizza from one of the places in Brockton that claims to have invented it. Their frozen Cape Cod pizzas are also perfect for weekend nights. Really great stuff, I love when you cover New England dishes!

[@PastaLaVista.]

You got the best there is. My uncle worked there when I was in college and would get me a bunch of frozen pizzas once in a while. Best food when not sober lol

[@mattkevlarlarock5469]

looks good. currently i'm playing around with cast iron skillets. heating it up on the stove top first, build the pizza in it, then throw it in the oven. gets good results.

[@bobcarn]

I love Brian's recipes, and this bar pie recipe will be PERFECT! I can't wait to try it. But Brian.... pepperoncini on pizza? I'd also forgo the homemade sausage because, well, why bother when supermarket sausage is pretty much the exact same thing.

[@Retrogamer187]

As a native new yorker from SI I can say it looks great

[@fizzgibble]

Making the sauce in the can is a genius move, perfect for blending

[@webb-cast1030]

Try mixing the red wine vinegar with the spices before adding the ground pork to the bowl. This will make it much easier to evenly distribute the spices in the sausage.

[@devilham666]

Brian!!!! I live in Boston but was raised on the south shore - Scituate to be exact and am VERY familair with this style and in fact make it at home ALOT as my son LOVES it - doesn't look like I can post it here - but have may pictures of it on facebook from me on the South Shore Bar Pizza Social Group ..... love this style so much - and if you'd like, I know of better pans than Lloyds!!! locals only!

[@devilham666]

also I want to make a B-Boy special ...... that looks gooooooooooooooood

[@devilham666]

woof woof indeed!

[@alc27321]

I'm amazed not only how he nailed it but all his understanding of the tradeoffs involved in different cooking styles. Imagine if he just dedicated himself to pizza.

[@julioccho]

I just made this pizza... and it was AMAZING. Seriously in the top 3 things I've ever cooked

[@BrianLagerstrom]

Awesome Julio!

[@adamcarvalho3232]

Hey Julio, have you had authentic south shore pizza before cooking at home? We're thinking of trying this style at our bar as a special, wasn't sure if my love of it is because I grew up in the south shore lol

[@valeriecallaghan]

I am from Mass and currently live on the south shore and this certainly is one of my favorite pizzas!

[@medic071]

Looks amazing! Two questions: 1 - did you try to put pizza with sauce only for 3 min before adding cheese and stuff? I usually do that to make my dough prebaked. 2 - This spray you use is it olive oil? Rubbing oil into pan is one of the best feelings :)

[@bradenmcdorman8544]

Oh my lawd this was so good. Restaurant quality for sure. The final pinch of salt before baking is a game changer.

[@Potatogambit]

I used your recipes for the pork sausage, sauce and cheese combo, plus pepperoni of course, with my sourdough discard dough, and my man, that fella slapped. Bravo.

[@dianamiles-hannah1286]

Love the idea of mixing the spices etc right in the can of crushed tomatoes! Brilliant! When we run out of our canned supply, we will definitely be copying your method. Thank you, Brian!

[@BINGBONGHOTDOG]

Just had some bar pie yesterday! I would also recommend adding in fontina cheese to the blend if you can get your hands on it! Also Colony Grille and Rikos are the best bar pies, if you have a chance to try one of them!

[@mstsp9546]

Yum, I love this type of pizza! It is served everywhere too, but its always good and does have that small bite of cheddar. Thanks for the tips on how to make it.

[@richmosley2519]

Solid dough recipe. Thanks! I've tried it a number of times with different fermentation durations. As for those like me that loathe fennel, it is perfectly OK to leave that out. Fennel is better for compost. :D

[@googleisfascist9278]

Pizza bubbles are under appreciated

[@keithiritsky1426]

Those are the first slices I go for.

[@_lying_in_the_heights8732]

Thanks for this! As a child growing up in MA, bar pies are all I knew to be pizza. When I go back to visit, I'm generally more exited about eating one, than I am about getting some fresh seafood, or any other local fare.

[@steveraglin7607]

I've always sautéed Italian Sausage (then crumbled it) before adding to pizza before baking. Brian seems to have added the sausage raw. Big time-saver!

[@MrOldnslofly]

Plus that flavor releases into the pizza!

[@dianebekel9326]

OMG! I was a kid in North Jersey in the 60s and this (and the shrimp basket) was supper when my siblings and I were at my Dad’s gas station. All this time I thought what we ate was ‘New York style’ and I just couldn’t reproduce what I remembered. Your pizza is it! Ordering the pizza stone tonight…I can taste it now. 👍👍👍👍👍

[@zenjamin6262]

This turns out phenomenal I use parchment paper and put it straight on the pizza steel ! Brian's recipes and style make fallowing his recipes a breeze

[@snopuncx15]

Wowza- Boston resident here and this pizza looks incredible!

[@magnum475]

Christos Greek salads and pizza was the best place opened over 50 years in Brockton MA Absolutely the best

[@GQFunkyMoney]

Made this dough this morning - surprised no sugar but I guess that’s what you were talking about to avoid more airy dough. I followed your measurements but my dough was not as hydrated after mixing. One small suggestion would be to include imperial measures to accompany the metric measures. Look forward to cooking this up in a couple of days!

[@GQFunkyMoney]

Btw - I didn’t scroll down far enough in the description to see the full recipe, so I rescind my suggestion - thanks!

[@callipygianchronicle]

It’s a bit ridiculous how much I love seeing that immersion blender wizzing the sauce in the can.

[@adamw8469]

Bought these pans today at Bayatate Restaurant Service Products in Brockton. Excellent people