Lawman Johnson makes host Bridget Lancaster New England Bar Pizza, and Toni Tipton-Martin talks about the different pizza styles in the region. Equipment expert Adam Ried shares his top picks for grill pans, and Christie Morrison makes Spinach and Artichoke Dip from the Recipe Box. Ashley Moore makes host Julia Collin Davison Lemon Pepper Wings.
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That pizza had me hungry 😋
The flour and water amounts as given comes out to 67% hydration, which is by a couple percentage points the highest hydration i have seen for south shore bar pizza. Also, the dough ball in the video doesn't *look that wet.
0:00 the pizza here floats my boat.
Question: "The dough has to rise 2.5 hours. " Are there repercussions if I let it rise longer? Say, overnight?
Love the spinach dip. I also use it to stuff chicken breasts. it's absolutely delicious.
Why anyone would go out of their way to make Bar Pizza is beyond me. I lived on the South Shore in MA, and everyone swore about Lynwood Pizza, so I was shocked to get this nasty crust, and horrible sauce. Just awful. I don't trust anyone who likes Lynwood pizza.
I wish that they would do more air fryer versions of these recipes as so many people now have them instead of deep frying.
I'm gonna tell you something the best pizzas are from northeast PA In a small Town of old forge Pennsylvania You should go there and check them out New York has nothing on them
Loved the wings and Lawman's Bar Pizza!
21:46 I must have missed the funny part?
"Waiting for "Good dough" 🤣 Great line! Sam Beckett would have loved it. Said it with straight face too!
More Lawman!
Love Lawman!
Waiting for Good-dough. 😂😂😂
"Waiting for good dough." Really, guys?
Please remove the unsanitary watch and roll down the sleeves to cover the tattoos.
That pizza immediately makes me think of Lynwood’s!
Oh jeez, waiting for "good dough". We are not saints but we are waiting for it to rise.
Needs a lot more cheese!😊
Why not use a stand mixer instead of the food processor for the dough?
One of the best parts of my day is watching a new episode of America's Test Kitchen. #ATK
I live in Brockton, MA and that pizza looks a lot like what we get at a local bar in nearby Whitman (Venus Cafe.) 👍 I didn't realize it was regional to the South Shore. What's bar pizza like in other states?
C'mon ATK admit it: the is the famous bar pizza from Lynwood Cafe in Randolph MA
Put the lemon in your distaff hand and rake the grater over the lemon on TOP! You can easily see how deep your going(into the white pith) and where there is more rind to get. The lemon is the "wood" and the grater is the "plane" use it so you can actually see what you are doing! Stop rubbing the lemon on top of an upside down grater!!!
Hyper regional is a great description, all the best places are either in Brockton or a town or two over.
Pizza doesn't excite me at all, but lemon pepper chicken wings?
You have my attention with that one.
Ashley is sooo Cute!
Wow, look at those wings!, mmmmmm! And that pizza! OMG! I’ve had the New Haven pizza, a favorite of the Yale students! I live 30 minutes away and don’t get there often enough! They’ve had a rivalry with Sally’s pizza for years, and being only doors away. I’ve got to try your pizza recipe and soon. Mouth is watering here!
There's nothing wrong with that pizza dough and it's essentially how I make it, EXCEPT. Proof the yeast. This is not just a ritual. You do it so that you don't waste 1 1/2 cups of flour on yeast that will not rise. You may say, Well, flour is cheap. Believe me, it wasn't as cheap in the old times when everyone made their own bread. Let me add, I do not use a food processor.
@3:49 🤘😂🤘
Yes.
Remember the dough boy , how round he was , we also getting round like the dough boy , hmmmmmmm, 🍞