HOW TO MAKE BAR PIZZA AT HOME | A Complete Guide

[@EthanChlebowski]

Killed it with that crispy thin crust. I appreciate the intro, I've never actually had proper bar pizza before. I love the edges too, reminds me of Detroit style. Thanks for the collaboration, Tim!

[@bhushanjoshi1975]

Expected you here

[@AndrewSmith-en8kt]

This is exactly how bar pies should be. Source: I'm a South Shore MA resident for more 50 years. Been eating that kind of pizza since the 70's. Stumbled across the recipe. Can't wait to try it.

[@rash6800]

Is there a difference between active dry yeast and instant one..? Can i use instant dry yeast instead of active in the same way as in this video..?

[@ramencurry6672]

May your belly be full

[@PrestonLandersIII]

Can't believe I found such a detailed, high quality video on bar pizza. From someone who uses grams no less! You are a gift to the South Shore.

[@KitchenCraftFood]

Yeah, there aren't many bar pizza how-to videos out there. Thanks fro the support!

[@michellecarew8577]

subscribed. south shore native, here in florida now, i’ve been dying for a lynwood or town spa pizza. the dough has almost been cold fermenting for 24 hours. cannot wait to finish this recipe tonight! thank you so much!

[@samwithrow7309]

I really like how you explain everything so perfectly, you have a great voice for your videos! Thanks

[@KitchenCraftFood]

You're very welcome. Thanks for watching!

[@lisaboban]

I really want that bowl. Love the pizza, but I need that bowl.

[@KitchenCraftFood]

The bowl is certainly an eye catcher 🙂

[@m3lodr4matic]

That bowl is amazing, wheres it from?

[@muzakdeep]

What have been cool, if you have it away!

[@GG-qg2iu]

I love the bowl too!

[@turtlepowersf]

@@m3lodr4matic check out etsy for anything handcrafted. You can find some amazing woodwork on there.

[@BlumpyDaddy]

Even as far north as Dorchester I grew up loving bar pizza! Got pans for my b-day and going to try my own tonight!

[@TheSebtrain]

Great vid!!!! How many times should you need if you have a stand mixer ????

[@jd5787]

Hi just wanted to report I made pizzas that way yesterday and they turned out great. The 2x stage cooking really helped crisp up the bottom.

[@BostonJohn-inLA]

Nice work, love your patience and detail. I find that I have a lot of inconsistent results, and your video reminded me to stop winging it and use proper measurements. I'm looking for that crackery crunch you have!

[@iainwallington474]

Great video ! I'm a bit confused about the dough ball weight you have 2 written recipes listed but in the video you used the bigger dough ball weight. What is the dough ball weight for the 10 Inch pan thanks.

[@rogerparkin843]

I made this pizza over the weekend. Its the best pizza dough I have ever made. Easy to stretch. Thanks for sharing this excellent recipe.

[@KitchenCraftFood]

You're very welcome! Thanks for giving it a try.

[@kellyfinn2627]

This recipe was amazing. Thank you for sharing and being so detailed. To freeze for future use, at what point would you freeze? Before last rise or after? Thanks in advance.

[@Johnny67557]

Love me some bar pie!! Live in Brockton, MA. A couple miles from Cape Cod cafe / Lynnwood. 2 of the best!! Lots of others doing great bar pie also. I hear it's spreading to areas that has crappy pizza. Love it1 Now I need one today!!

[@JohnNathanShopper]

Yes! You can mix everything in one step. No need to truly boom the yeast or autolyse the flour. So convenient.

[@saragoverman2180]

Thank you! Yes makes sense!

[@lousekoya1803]

You're a really good teacher !!.........Greetings from Quebec !

[@giuliopepe2884]

I’m neapolitan but i love the way americans make pizza.. i’m in love with your style. Great job!

[@knobtheunicorn]

I really appreciate how concise and easy going you come across. I suspect you've trained more than a few people in a live kitchen. Could you tell me where you got that huge wood bowl from? thanks and cheers!

[@51rwyatt]

Been waiting for a video like this. I grew up eating bar style pizza in Whitman/Hanson/Rockland area.

[@KitchenCraftFood]

Nice! I grew up in Plymouth and had family in Whitman.

[@51rwyatt]

@@KitchenCraftFood this is a key recipe for South Shore diaspora folks to learn. Pizza options in many U.S. cities are bleak.

[@lhwillard]

Finally had a chance to try this and it was easy and very tasty. Looking forward to trying it again.

[@KitchenCraftFood]

Great to hear!

[@bakingsteel]

You nailed it. Nicely done. Those edges...

[@KitchenCraftFood]

Hey thanks! Great channel btw!

[@hobolooter]

Nice! Thanks for the detailed recipe. Just got my cape cod pans and plan on making these in the Roccbox w/ wood blend fuel. I saw a few other recipes use a docking method to keep the dough flat. I'll probably try one with and one without to test.

[@jimshibolth329]

Great insights and detail...for " bar pizza" awesome presentation..thank you

[@brianrosina]

Good day. Great videos thank you. Was just watching one of your other videos and then came to this one trying to figure out what food mill you are using for your marzano tomatoes (plate hole size) and I cannot find it in your description of items used...? Thanks for your time.

[@KitchenCraftFood]

All ingredients and measurements are located in the description box just below the video. There will be "Read More" or an arrow depending on your device. For the food mill, I think it's the large or medium plate...definitely not the small one. Not sure of diameter. Thanks for the comment!

[@genegiusti6239]

Live in SE MA, worked in Canton during the 1980's. Town Spa was a weekly pilgrimage, (a rather short one). Looked forward to it every week.

[@GirthBrooks]

Love this tutorial. Going to try it next month after my January cleanse. Subscribed.

[@KitchenCraftFood]

Awesome. Hope you like it and thanks for the sub!

[@onajehowell]

Best video on Bar pizza so far thank you

[@KitchenCraftFood]

Glad you enjoyed it!

[@Bullzi009]

Your kitchen looks so good!

[@KitchenCraftFood]

Thank you, but trust me I hide the mess very well 😉.

[@ThatDonovanKid]

Who else has never heard of bar pizza but also really needs some bar pizza?

[@KitchenCraftFood]

Best get yourself some bar pizza...STAT!

[@bigchefandy]

It's so good.

[@lucyfuir6386]

I may be biased because I grew up here but I swear I've had pizza all over the country and this is the best better than New York

[@Fezmania]

I grew up in MA and have never heard of bar pizza until this year lol

[@lucyfuir6386]

@@Fezmania for shame lol

[@heinzebakedbeanz]

Good lord! They look absolutely amazing!!

[@KitchenCraftFood]

Thank you so much!!

[@ginam3940]

I made the crust recipe & really enjoyed it! Can the dough be frozen after the initial 24 hour refrigeration? If not, how long can the dough be kept in the refrigerator? Thank you! I will be making more very soon!

[@gilliandidierserre4190]

A big thumbs up Tim you probably are the most well explained pizza maker!super great unassuming details for homemade pizza pie

[@KitchenCraftFood]

Wow! Thanks so much! I truly appreciate the love 😊

[@justind9858]

I love your passion bro. Great video. Thank you from Cape Town, South Africa.

[@KitchenCraftFood]

Much appreciated! Happy holidays and stay well!

[@jonsnow4770]

Thanks for this awesome video, I was looking for a bar pizza recipe.

[@keales9564]

Looks great!! can thus be cooked directly on the stone in a Ooni Kids 16?

[@gregorydaniels1215]

You nailed this recipe. Great detail and info. Made this Sunday and it was amazing.

[@KitchenCraftFood]

Awesome! So glad glad you enjoyed the recipe. What were your toppings? Did you use the same or something different?

[@gregorydaniels1215]

@@KitchenCraftFood I did the classic pepperoni and mushroom along with a 3-day proof in the fridge. The kids don’t like this type “pan” pizza, so I used part of the dough to cook directly on my pizza stone. Turned out great as well. I was surprised due to the lack of sugar. Definitely my new go-to dough recipe.

[@beck3561]

Thanks!

[@KitchenCraftFood]

Very welcome!

[@cal_mufc2821]

Hi great pizza btw! Just a quick one, what cheese is best to use for that patchy brown/ white stringy texture, I don’t really like using fresh mozzerella much, any help would be appreciated 😊

[@m3lodr4matic]

Just did Ethans garlicky pizza for dinner today and now found your video. Definitely going to try the bar pizza with the second half of the dough tomorrow, cant wait!!!

[@KitchenCraftFood]

Awesome! Hope you enjoyed it!

[@marketingoutreachagency7068]

Going to try this tonight to ferment for tomorrow's evening meal. Thanks for the video

[@KitchenCraftFood]

Awesome. Let me know how it turns out for you!

[@marketingoutreachagency7068]

@@KitchenCraftFood It was freaking awesome! Family loved it. Will be doing more of this pizza. Next stop cinnamon roll👍

[@johnconn3054]

Top notch. Cant wait to try this!

[@IamPali2024]

Wow… this is amazing… awesome video 🤙

[@KitchenCraftFood]

Thank you so much 😁

[@aljames7082]

Great video! Pizza looked delicious! Nice clear straight forward instructions! 👍👍

[@KitchenCraftFood]

Thank you!

[@lucyfuir6386]

Thnx now I'm craving cape cod cafe

[@gchomuk]

Chicago native and lifer (in my mid 60s) here. Those are respectable looking pizzas.

[@andrewf395]

Excellent video. I just recently tried both Colony Grill & Riko's in Stamford CT for the first time. Unbelievably good -- easily my new favorite style. I'm from the midwest so I'm used to the thin crust style, but the pizza I've had in Stamford is on a whole different level. "The Pizza Belt" is real -- can't wait to check out New Haven soon.

[@anthonyvink7153]

Just found this video, I was reading comments to see why he has a large piece of wood on his counter. When I read your comment I thought I would let you know the Tonic channel has the New Haven pizza doc on their channel (maybe 10 days ago)

[@payalgarg6511]

just took my Focaccia out of oven following KC recipe,, came out great.. This bar pizza is next

[@ancientparadox2084]

Looks super good! I need to improve my kitchen ware.

[@AF-ke9by]

Yesss! Massachusetts bar style pizza is the BEST!

[@KitchenCraftFood]

It's soooo good!

[@julioalmaraz09]

Thank you for the video. Will give this a try. How many grams should the dough be for a 16” pizza?

[@nickdottavio7374]

Nice job Mr.Tim.Another good looking pie,and I'm sure it tastes great.Its winter here and a good time to try new ways to make Pizza.So far your methods in making Pizza has proven to be the best.Thanks again for the info..

[@dsherman15]

Thank you for doing a great job showing step-by-step how to make this terrific Pizza. I can't wait to give it a try myself. Or I can wait until you open up your own restaurant

[@KitchenCraftFood]

Thank you. Definitely not opening my own place. I worked in restaurants for years, but it's not my thing anymore.

[@Bigheadedwon]

Looks awesome, I make pizzas a lot in my outdoor pizza oven, but just randomly discovered Bar Pizzas a month or so ago. Gotta try this soon. Amazon sells the 10" Lloyd pans made for these.

[@ker5776]

Ok let me just say..... Im from MA and although we have many variations of pizza in different areas, as far as the pan technique with a transfer to the stone goes...... Spot on! I made 6 pizzas the other night for a crowd using several different methods and this one was the best. Thank you

[@KitchenCraftFood]

Awesome. Glad you like the recipe! I'm from Plymouth.

[@KandiSueTheBlue]

Great video. Thank for you showing us such great detail.😎🍕👍

[@KitchenCraftFood]

Happy to share. Hope you give my recipe a try!

[@jdsbc98]

Tim, a lot of fun to watch. Keep it up. Looking forward to trying this with my family

[@KitchenCraftFood]

Thanks old buddy. Let me know how it turns out for you. Shoot me a pic on FB.

[@ak-cg6nr]

Can I use a food mill for the whole peeled tomatoes prior to cooking them. Thats what I have on hand and wonder if it would have the same consistency as a hand blender??

[@jereme2799]

Great video man keep it up

[@KitchenCraftFood]

Thanks, will do!

[@bigchefandy]

Looks great. Bang-on bar pie.

[@KitchenCraftFood]

Appreciated!

[@lucyfuir6386]

I live in Southeast Massachusetts and I've worked in pizza joints growing up. The only difference is they use shortening in the pan where I worked.

[@KitchenCraftFood]

I grew up in that area too...Plymouth, MA. Thanks for tip. I'll pick up some shortening and give that a try next time.

[@nancysilva3441]

Well, if you can't bring the Lynwood or Home Cafe bar pizza home for dinner during the quarantine, you can make it at home instead! This is the first video I've seen that actually gets all the elements right...the burnt saucy edges, a mix of cheddar and mozzarella on top...great video.

[@KitchenCraftFood]

Music to my ears! Thanks so much!

[@nancyrandall6693]

I'm in Virginia missing Lynnwood pizza for 25 years. We were in a stupefied food coma last night grinning like fools. Finding this recipe is like finding the Holy Grail. Thanks so much

[@nancysilva3441]

@@nancyrandall6693 So glad you can finally indulge that craving! Nothing like SE MA bar pizza. So good to have this recipe.

[@lucyfuir6386]

My friend Greg gets Linwood pizza for Thanksgiving every year

[@Mana0264]

I live in Maine but have seriously considered driving to MA just to get Lynwoods!! Lol

[@jeffi4815]

Which rack did you put the pizza on before moving it to the stone? Thanks

[@derekp6636]

here from Ethans channel, sounds delicious!

[@neostar63]

Great content bud keep it up. Subscribed!

[@KitchenCraftFood]

Thanks for the sub! Will do!

[@jayshreepatel6462]

Wow nice pizza recipe dear thanks for share

[@KitchenCraftFood]

Thanks! Happy to share.

[@cyborgnj]

Grew up in Jersey, Bar pie thin is my favorite pizza, hard to find pizza here in Phoeniz AZ so I will be making this. By the way, something was sticking outa your dough at 6:04 lol

[@Darr1071]

That’s true bar pizza! Btw, you have an amazing set up

[@jimmurphy9904]

That looks incredible!

[@pamelaparsons9046]

Thanks! We just bought a Oonie pizza oven and have been experimenting with it. Being from Chicago this is the type of pizza we like. I am thinking we can do this in the pizza oven just less time of course. Could we do it in that pan or try and find a different one. Would love to know your thoughts. We made one the other day, it was good but we still need to perfect it. I had to dock the dough otherwise it puffs up to much. It was good but like I said would love to know your thoughts.

[@matthewhuszarik4173]

I’ve been eating pizza for over sixty years, but am unfamiliar with this style. Thanx for the information I will have to try this.

[@JoeyXcv]

great video but what i think i enjoyed the most is just how calming your voice is lol, it's almost like im there in your kitchen with you

[@saragoverman2180]

Do you use convection for the pizza? I have convection bake and roast option on my oven. Which is better, or just plain bake at 500?

[@KitchenCraftFood]

My oven is convection only so I’m limited in options.

[@KitchenCraftFood]

Hey everyone, this was a collaboration with Ethan over at Cook With E. Watch his video here: kzbin.info/www/bejne/p6PYq4SZn96mh7M and tell us in the comments which pizza you prefer. Also, all ingredient and measurements are located in the description box below the video. Cheers!

[@dougsutheimer6531]

Looks amazing as always

[@KitchenCraftFood]

Thanks Doug!

[@alexfealy85]

Hi Tim. Great recipe. So eager to try tonight! Had the dough in the fridge for 24 hours. I may only make one pizza. Am I okay to freeze the other 3 dough balls after the 24 hour proving time?

[@adamw8469]

I was at Town Spa and Lynwood this week while visiting my mom. Town Spa is still the best

[@KitchenCraftFood]

Poopsies and Cape Cod were the places my parents brought me to as a kid. Unfortunately, I never made it to either of those two landmarks before leaving town. On my bucket list for sure.

[@msdhgierioennviwnjawgndsfp3228]

Damn, that video came sooner than expected. Nice work :D

[@KitchenCraftFood]

Thanks so much. Literally finished editing 20 minutes before uploading. Down to the wire!

[@msdhgierioennviwnjawgndsfp3228]

@@KitchenCraftFood Haha nice dude

[@CaptainCorpulence]

My wife is from the south shore and she introduced me to bar pie. This style of pizza is too tragically unknown by too many. Can't wait to try this recipe. I've tried many others and none really came close.

[@KitchenCraftFood]

Thanks for stopping by and I hope you like the recipe!

[@nolenl1503]

Yummy 😋 thanks for the best chef in the world

[@parthajaya34]

Hi. Thanks a lot for the lovely bar pizza.. Came out very well. Well appreciated. Jaya

[@KitchenCraftFood]

My pleasure 😊

[@kahwana1604]

You rock it!!! Had to subscribe to your channel. The look on your face 😍 proved it was awesome 👌. Very 👍 good. Love ❤️

[@josephngusa]

Did you make that wood board you worked ? What size is it?

[@KitchenCraftFood]

It's just a piece of veneered plywood from the local hardware store that I sealed with food-grade oil. I use it only for videos. Wouldn't recommend for day-to-day use.

[@Irem-pn6rg]

Wow it looks sooooo good

[@KitchenCraftFood]

Thanks!

[@stephanyianh5904]

Hey Tim, great video, would it be okay to use a cast iron lodge skillet for the initial bake? Wife would kill me if I made another kitchen purchase.

[@KitchenCraftFood]

Thanks man. Yeah, cast iron works great. Have a go at the recipe and let me know what you think!

[@mjafar]

Quite detailed explanation, I like that

[@KitchenCraftFood]

I do my best to tell you what you knead to know. See what I did there?

[@richards2072]

Thanks for this video. But I can't find Ethan's version. Is it the one he calls the pizza he makes every week?

[@KitchenCraftFood]

We did this collab before his channel completely blew up. Here's this link: kzbin.info/www/bejne/p6PYq4SZn96mh7M

[@saragoverman2180]

If I only want to make one pizza, can I freeze the dough balls prior to refrigeration? And what would be the process from the freezer?

[@KitchenCraftFood]

Yep, just freeze once you ball them up. To thaw, transfer the dough balls from freezer to fridge about 24 hours before you plan to bake. Let the dough hang out at room temp 2-3 hours before you bake. Make sense?

[@kellydonahue762]

"Laced edges?" 🤔 Someone grew up eating Lynwood's Pizza. 😁

[@Mana0264]

Ahhhh, I'd kill for some Lynwoods right now!!

[@jamesraffaniello3242]

Great video as usual! Did you use a 10 or 12 inch pan in the demo? Keep up the good work and stay safe

[@johnconn3054]

12

[@bostonbesteats364]

Great video! Where did you get the non-stick pans?

[@KitchenCraftFood]

Boston BestEats Thanks! The pans are from Lloyd Pans. You can order online directly from their website. Amazon sells them as well.

[@SpringismySeason]

Your pizza look really good! We like thin crust and I want to try this recipe. I'd like to know why the first pizza was nicely browned but not crispy enough to stay firm and flat when you went to eat it? I'm interested in that pan too but what's the point if I have to take it out to get it crispy. Have you tried just baking it on the bottom rack?

[@anthonyvink7153]

The top rack is about browning the top by reflecting the heat off the top. If you want crispier I would try not using a pan and loading straight onto the stone. If you don’t have the equipment or are nervous about that, try a 12” pizza screen.

[@johnsutton9537]

What would happen if you used bread flour with this recipe? Thanks, great video!

[@KitchenCraftFood]

Bread flour would be a great alternative and should produce an equally good pizza.

[@86eastbay]

Can I use my 14” cast iron pan (using a 14” pizza dough) and get same results?

[@kornisonkiseli3248]

Great looking pizza

[@FourthWallTV]

Great video!!

[@KitchenCraftFood]

Thanks!

[@rickyfell6369]

You only need 16g of water to active 2g of yeast. 4 times the amount of yeast is the amount of water needed. A shot glass works just well for home bakers. That way you can autolyse your dough so it can hydrate properly. That much water for 2g of yeast is unnecessary. Pizza looks yummy! Love a bar pie.

[@kevinmurphy2836]

When can you freeze dough? From Weymouth here

[@KitchenCraftFood]

I grew up in Plymouth and went to school in Braintree. Spent a lot of time at Weymouth Athletic Club. Once you ball the dough, let it sit at room temp for a couple of hours, then pop it in the freezer. When you're ready to bake, transfer the dough to the fridge the night before so it thaws slowly, then let it sit out on the counter for a couple of hours before stretching it in the pan. Hope that helps.

[@ccope8853]

I have a Wilton 14" non-stick pizza pan crisper (with holes). How do I calculate the ingredient quantities (dough) ? Great channel, and keep up the good work!

[@KitchenCraftFood]

I'd take this approach. Your pan is about 14% larger than the 12" pan so increase the measurement of each ingredient by 14%. Flour for example is 520x1.14= 593g

[@ccope8853]

@@KitchenCraftFood thank you so much for the quick response👍. Your the best...

[@kevind7308]

I don't know one ssbp place that cooks their sauce. Looks good though

[@Patrick-el5nf]

Can you use a wood fired oven for this?

[@KitchenCraftFood]

Sure, but it’ll require some finesse and a much lower oven temp than you’d traditionally run in a wood fired oven.

[@Patrick-el5nf]

What temp would you recommend in a wood fired oven? Awesome video!