Perfect South Shore Bar Pizza at Home

Perfect South Shore Bar Pizza at Home
This video teaches you how to make Perfect Boston South Shore Style Pizza right in your very own home. This pizza tastes amazing with its lightly textured crust, tangy sauce, and special blend of rich and buttery cheeses. We'll show you how to prepare the dough, make the sauce, and properly bake the pizza. Thanks for watching, and enjoy!
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Our Other Videos You'll Like:
Chicago Thin Style Pizza: bit.ly/3dQ42b0
Detroit Style Pizza: bit.ly/2TGLhjq
Giordano's Style Pizza: bit.ly/2VGL3di
Grandma Style Pizza: bit.ly/3lRMS0V
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South Shore Bar Pizza Recipe
By Weight: (we recommend weighing ingredients for best accuracy)
Grams Ounces Tsp Tbsp
Bread Flour(100%) 444.92 15.7
Water(54%) 240.26 8.5
Instant Dry Yeast (2%) 8.9 0.31 3 1
Regular/Fine Salt (2%) 8.9 0.31 1.6 0.5
Sugar (1.35%) 6.0 0.21 1.5 0.5
Melted Butter (1.6%) 7.1 0.25 1.5 0.5
Vegetable Oil (9.2%) 40.2 1.44 9 3
Total (170.15%) 757.03 26.70
Each Ball (4 balls total) 189.26 6.68
Yield: 4 10-inch pizzas
By Volume:
Bread Flour: 3 cups using the "dip and sweep" method
Water: 1 cup
Rapid Rise Yeast: 3 teaspoons
Regular/Fine Salt: 1½ teaspoons
Sugar: 1½ teaspoons
Vegatable Oil: 3 tablespoons
Melted Butter: 1½ teaspoons
Directions:
Dry ingredients: Put flour, yeast, salt, and sugar into mixing bowl. Whisk mixture together.
Wet ingredients: Add water to flour, then add oil and melted butter.
Use paddle attachment on low setting to combine all ingredients, about 2 minutes. Remove excess dough from the paddle and form dough into a ball.
Cover the mixing bowl with a damp towel or paper towel and allow the dough to rest for 15 minutes.
Use the spiral dough hook or C-hook on setting 2 for 15 minutes or until the dough ball has just started to appear smooth.
You may use dough immediately or place dough ball into a large, partially sealed plastic bag and let it rest at room temperature for 4 to 6 hours until you are ready to make pizzas.
Place about ½ oz. of vegetable or corn oil into a round 10 inch pan. Wipe pan with paper towel to remove excess oil. Flatten the dough ball using oil on the finger tips to prevent sticking. The dough will not fill the pan at this point.
Cover the pan to prevent the dough from drying out. Allow dough to relax for at least 20 to 30 minutes.
Again use oil on finger tips and press the dough out gently from the center, toward the edges of the pan until it is filled with dough.
Preheat oven to 500 degrees F.
Turn the oven down to 450 degrees F and, on the middle oven rack, par bake the crust for about 5 minutes. Pop any bubbles that may form using a skewer. Remove the pan and dough from the oven. It should look dry and raw -- not golden brown or crispy. Let the dough cool in the pan for about 20 minutes. Once cooled, the dough can be stored for later use if it is wrapped in plastic.
When ready to make pizza, add about 2 large spoonfuls of sauce, 4 oz of cheese, and your toppings to each pizza. (We prefer 2.5 oz. of cubed mozzarella cheese and 1.5 oz. cubed sharp cheddar cheese.)
Bake the pizza in a pre-heated oven at 450 degrees on the bottom rack. You may also place the pan on a stone or baking steel. Bake time will average about 10 to 12 minutes. When done baking, remove pizza from pan and place it on a cooling rack. Cut into 8 slices and enjoy!
The Sauce
28 oz. crushed tomatoes
6 oz. Tomato paste
1.5 Tbs crushed oregano
1 tsp regular salt
1 tsp sugar
2 pinches garlic powder
2 pinches crushed red pepper flakes
Add water to achieve desired consistency.
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[@That-boy-28]

South Shore Massachusetts Bar Pizza

[@medilink12]

Docking the dough would reduce bubble formation.

[@MH-ko9wc]

Good call cubing the cheese, I swear by it. It really does make a difference with the overall melt.

[@warlord8954]

HOLY MOLY! 9 grams of yeast to 450 grams of flour! That's way over the top. I've never heard of so much yeast.

[@mauimarcus]

Subscribed! Great vid. This is how I like pizza...

[@PerfectPizzaatHome]

Thanks for watching and supporting!

[@SnowUltra]

I just moved from the south shore to Chicago, cool to see that you have videos on both types of pizza!

[@ericbrogen8080]

From my Pizza Hut days. The difference between thin and hand toss was the amount of water added when making the dough.

[@SIMODZPRO]

The best chef ever 😍 🍕

[@PerfectPizzaatHome]

Thanks for watching!

[@teddyboy252]

Good work

[@JohnS-um3lm]

Just found you and I must say you make great pizzas at home. All styles, great, great job.

[@PerfectPizzaatHome]

Thank you so much!

[@tedmeurch537]

Great looking pizza's! I'm going to start making them. I'm on a ss bar pizza kick. Lynwood's, town Spa, poopsies are some of my favorite places to eat.

[@PerfectPizzaatHome]

Those are great places! Thanks for watching!

[@jyesucevitz]

and if you're lazy just go to Cape Cod Cafe.

[@jasonstock5554]

Thanks for sharing this recipe and method! Great stuff! The par baking idea is brilliant and really a game changer for this style! I did 2 pizza's without par baking (because that's how I normally do South Shore bar pies) and then par baked 2 after watching your method. It's vastly superior! I've had great success with many of your pizza recipes and appreciate that you put them out there! Cheers!

[@scorptarget]

Went to Monte’s and Town Spa today for the first time. Absolutely love bar pie! 🍕

[@PerfectPizzaatHome]

It’s amazing! Thanks for watching!

[@Grandmaster-Kush]

Good stuff and good small tips, keep at it!

[@mattsullivan1563]

Just discovered your channel. Love your videos and content. Subscribed.

[@PerfectPizzaatHome]

Thanks for supporting the channel!

[@miatiberio3651]

Yum! Looks sooo good! Thank you

[@gabormiklay9209]

06:42 Because those bubbles sometimes can be really lot, I started to use All Purpose Flour.

[@JimMorrison-m8x]

I lived on the South Shore in Marshfield and used to go to Poopsie's for the bar pies and a beer. Good stuff.

[@chrisbrindley8432]

Real Brockton Bar pizza is just 100% Cheddar cheese

[@gautam-narula]

One thing I’ve seen to prevent bubbles in this kind of dough is to dock it with a fork or docker before baking. Anyway seems like a great channel, hope you guys resume making videos!

[@jameskelly7412]

That is twice as much yeast as needed. Try it with half the yeast, and see if it comes out worse or not.

[@beernutzbob]

Nice looking bar pizza, thanks! Regular/Fine Salt (2%) 8.9 0.31 1.6 0.5 - small nit is that should be 1.5 Tsp of salt in the recipe.

[@PerfectPizzaatHome]

Thanks for the fix! Thanks for watching!

[@slotedog]

Looks good

[@nicholasdreyer1300]

Looks amazing! Do St. Louis style next!

[@PerfectPizzaatHome]

Thanks for the suggestion!

[@ramencurry6672]

probably the most controversial pizza since a lot of people dislike it

[@knightsofneeech]

I enjoyed your video very much. Your son is very good looking and a sweet kid. Mine is 16 and also a nice boy, but he's not into cooking/baking like me. You are very lucky!

[@redoxjames2506]

Great recipe but I'm feeling dumb that I never thought of using a dough scraper to cut the cheese. Goes through it as easily as a knife but so much safer since both hands are above the edge. Thanks for this "awakening".

[@PerfectPizzaatHome]

Haha glad you know now! Thanks for watching!

[@seanking8427]

Could I request for New York Style Pizza next?

[@PerfectPizzaatHome]

We plan to make a video on New York style in the near future! Thanks for watching

[@seanking8427]

@@PerfectPizzaatHome Anytime

[@williamfotiou7577]

That's really a fantastic looking pizza. I made your recipe and it turned out awesome! Probably one of the best pizza's I've ever had. Do you know the brands of flour that are used in the bars of the south shore? Is it H&R flour, gold medal full strength, or so on? I specifically mean professional flour, not home. Thanks 👍

[@davidmelo4771]

Some shops use All Trumps 50111 which is bleached and bromated or All Trumps 50143 which is unbleached and unbromated. Both places I've worked at used these flours. I use either or at home. For sauce I use Stanislaus full red extra heavy puree with Stanislaus Tomato Magic. Both are number 10 cans which is mainly for commercial kitchens. It is ALOT of sauce. I mix 1 to 1. Do not heat and add your favorite spices. I mix wisconsin mild and wisconsin sharp, which I grate at home. You can order pans from Bobby Owen's in Brockton Ma at Bay State restaurant supply or google Chicago Metallic 41018 10" x 1" Glazed Aluminized Steel Round Cake Pan. Same pans used in restaurants. Some don't have the glazed coating but are seasoned from years of use.

[@melvinsharples4015]

🔥🔥🔥🔥

[@saragoverman2180]

Recipe?

[@PerfectPizzaatHome]

In the video description below!

[@saragoverman2180]

Thanks

[@beernutzbob]

After 5 minutes of cooking the dough in the pan by itself then 12 minutes of cooking all the pizza ingredients with the dough (all at 450), the dough wasn't close to done.

[@davidmelo4771]

Get a baking steel or turn the oven up to 500. These cook times can vary with different stoves.

[@asbel65]

Bro, just coat the dough with oil and then put it back in the mixing bowl and put a plate on top of the bowl. I can’t believe you put it in a bag only to destroy the bag several hours later.

[@desert4seat]

I know! I became very upset too! Unbelievable

[@PerfectPizzaatHome]

Good tip! Thanks for watching!

[@metalliholic]

My wife saves all the plastic bags. All I can think of is how my wife would smack me if cut the bags open. Lol

[@GizmoFromPizmo]

They call a cheese pizza, a pizza with "nuthin' good on it".

[@PerfectPizzaatHome]

True!

[@jugglinglivebabies]

the only thing missing is a table of drunk townies yelling at the sox game on tv.

[@PerfectPizzaatHome]

Right!! Thanks for watching!

[@nickreynolds5288]

mixing for 15 minutes!??? that dough is murdered

[@PerfectPizzaatHome]

The best way to do it! Haha

[@kandykorn6136]

Without your crew you'd never get it done by yourself. The crew is a critical factor in your pizza making. You can't hide that fact. In fact, one of these days your crew may just take over the whole operation.

[@Edmontonoilers4life1]

Can you mix this all by hand if you dont have a kitchen aid mixer thing??

[@Goneaway-b9u]

There's no doubt those are you boys thank God you have a faithfull wife, boys your dad loved pizza but I got feeling he loves you more God bless

[@PerfectPizzaatHome]

Thanks for watching!

[@Notoproject2025]

Grams? 🥴

[@RobCardIV]

great

[@aintitfun404]

when using cold cuts on a pizza like pepperoni (besides bacon) it is much better to put them on after taking the pizza out of the oven. The taste is much better.

[@PerfectPizzaatHome]

Thanks for the tip and for watching!

[@marcosacchi2559]

Oh man, bomb video. Bravo!

[@martinmorningstar9724]

Great video, you were going to do a video on seasoning a deep dish Chicago pan. Thank you

[@bostex1]

Nice job explaining everything. Pizza looks great.

[@PerfectPizzaatHome]

Thanks so much!

[@oro5z]

The family that makes pizza together stays together. Imagine your boys 40 years from now the memories tehy will have of their dad making pies with them! God bless you all.

[@JoHn-if6wy]

plot twist: the dad is keeping them hostage

[@lapis.lareza]

Thank you for sharing

[@PerfectPizzaatHome]

Thanks for watching!

[@iainwallington474]

I think the hydration of the dough is too low can you please check your percentages 54.4 percent is low I think it should be around 61

[@PerfectPizzaatHome]

Hello! Thanks for commenting. Our recipe is loosely based on the recipe shared by Toddzilla on his KZbin channel. He has worked at 4 different SSBP places and currently runs a food truck selling this style of pizza. His recipe calls for 54% hydration, so that is what we use. I'm sure 61% would also be fantastic!

[@iainwallington474]

@@PerfectPizzaatHome thanks very much for your reply much appreciated 👍

[@richroll2612]

love this style of pizza you should try it with koa ap flour and no sugar in your recipe you dont need it

[@PerfectPizzaatHome]

Thanks for the suggestion!

[@touchtoomuch1000]

It took me years to master this dough, lots of trial and error. I can't justify paying $23 for a 10" pan, so I make 3 13" pizzas in pans I bought at Ocean State Job Lot for $4. I usually poke a few holes in the dough to prevent air bubbles. I've never tried precooking the dough but I might try it to see the difference. Do you have a New York pizza recipe?

[@PerfectPizzaatHome]

Yes, we have a New York style video coming within the next couple of months!

[@yump]

they're 50+ in canada!

[@toddpeterson1673]

How about a Saint Louis pizza? Different beast, let me see your take on it. Thank you!

[@PerfectPizzaatHome]

Thanks for the suggestion!

[@WarChortle]

Hope things have been well! I miss your pizza videos.

[@gwyndolin343]

how long can i keep the tomato stuff in the fridge?

[@PerfectPizzaatHome]

It’s usually good for about a week after it is taken out of the can.

[@gwyndolin343]

@@PerfectPizzaatHome thank you very much! i love your video, the pizza looks delicious

[@PerfectPizzaatHome]

Thanks for the kind words!

[@Jordan-fn5rj]

thin pizza trash

[@PerfectPizzaatHome]

Thanks for watching!

[@toekneemac100]

Looks good but only goes by “tavern or pub style” everywhere BUT Chicago. Chicagoans wouldn’t know what that is.

[@PerfectPizzaatHome]

Good to know! Thanks for watching!

[@FOodieBoOjuee]

Love da passion! We love making pizzas at home and they come out quite good in oven

[@PerfectPizzaatHome]

Amazing! Thanks for watching!

[@metalliholic]

Those pizza look delicious

[@HotSauceStain]

Great recipe, all your pizzas turn out amazing. Great work 👍

[@PerfectPizzaatHome]

That’s great to hear! Thanks for watching!

[@BlackJesus8463]

Good for you using tomato paste in your sauce! 🎉🎉

[@PerfectPizzaatHome]

Thanks for watching!

[@adamw8469]

Was at Town Spa and Lynwood last week! Spa is still my favorite.

[@PerfectPizzaatHome]

It’s great! Thanks for watching!

[@GreatDataVideos]

Grew up in Brockton and only went to Town Spa once, but it was great!

[@securit7590]

Nice job, that pizza looks delicious.

[@PerfectPizzaatHome]

Thanks for watching!

[@sherifelgendi8068]

Looks great ❤️❤️

[@PerfectPizzaatHome]

Thanks for watching and supporting!

[@Pickle1]

I really like this thumbnail 😀

[@PerfectPizzaatHome]

Thanks!

[@Pasture_Prime]

As they would say South Shore. Looks Wicked good

[@PerfectPizzaatHome]

Haha thanks for watching!!

[@ramencurry6672]

It the pizza was to be cut into small squares then it would be a Midwest style pizza like in parts of Missouri and Illinois