With a thin, crisp crust and melty cheese on top, New England bar pizza is appealing… even before you know about the “laced” cheese edges.
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Their written recipe has been "slightly" updated to include placing the pans for 12-14 minutes on a stone or steel pre-heated to 450˚ for one hour. Everything else is exactly the same. That's anything but slight.
not quite "bar pie"…a little too fluffy, more akin to pan pizza than bar pie. also, mozz + orange sharp cheddar…not white.
This is a thing? What the heck kind of bars have people back there making pizzas from scratch?
Thank you for this recipe. We've been making it for 4 weeks in a row. Making 6 pizzas every weekend, comes out perfect and the whole family has a blast. I recommend Mutti tomato sauce from the store, makes a fantastic sauce.
Tried this twice and it was a sticky messy glob. Using 8 and 1/3 ounces is ridiculous! If it is by weight, why not say that? No clarification and wasted time and products! Very disappointing!
Yummy. Sp good and ao easy. I need to try this recipe.
This man is something else..
Yummy pizza!
recipe totally wrong. look up toddzilla bar pizza recipe for the real deal shizz
August/September 2014 Cooks Country magazine. Pete and repeat. No diced tomatoes. Blend wholes.
That's bar pizza from the place in town that makes shitty pizza
There is no reason to use sugar in the dough unless you want to bloom the yeast (which isn't necessary). That dough needs to be in the fridge overnight or it's going to suck.
he didn't like that "bah pizzer" comment at the end
I would just add to also poke your dough with a fork in the pan before adding the sauce
Some thoughts. This looks suspiciously like it started as "2 cups" of flour measured by volume which were probably a bit heaver than the 8.33oz aka 236g specified.
This comes out to 67% hydration which is the highest I have seen for south shore bar pizza. Most of them are in the mid 50's to low 60's with one at 52.4%. Maybe the presumption is that it gets dried out with bench flour, but if you watch the videos of bar pizza being made commercially the dough doesn't get floured or rolled, just stretched in the pan.
It also has substantially more sugar and substantially less oil than most.
Further, it comes out to 210g per ball of dough, which in the standard bar style size – 10 inches – would be a thickness factor of about 0.094. In the specified 9 inch pan, it's a thickness factor of 0.115 which is thicker than new york style, in the neighborhood of what you might get from "american" style places like papa johns.
Most SSB recipes are in the 180-190g per 10 inch pan range, for a thickness factor of closer to 0.08, in the neighborhood of a New Haven or "elite" NY style. "Thickness factor" in pizza making is ounces per square inch, which is admittedly awkward considering most bakers have gone metric, and many pizzas are not square.
I like the method. I'm not saying it's bad pizza. I'm saying that it is not bar pizza.
1:19 "you notice how the dough doesn't really look any different"…yeah, it does.
Bridget, the R only gets added to the end of "pizza" when the next word begins with a vowel. like when Lawman said "let's talk about what we're gonna cook the pizza'r in." otherwise, it's just pizzA.
I work at a bar style pizza place in Massachusetts and I must say he’s not doing it right at all 😂
1. The cheese is shredded much smaller
2. No rolling pin, just use your hand and pat it out in a pan that has a circular rim so it comes out a perfect circle every time
3. No olive oil in the sauce
4. Needs More sauce in the pizza
Lawman, how handsome you are!
I made this 2x following the recipe. they call themselves "america's test kitchen." the recipes should work for non professionals, non chefs. 500 degrees too hot? 12 min too long? i've followed recipes from other sites and the food was edible. too many other sites to follow that give me better results. i'm unsubscribing.
She asked if the sauce gets cooked lmao
Oh man, this is another of those recipes that make me really regret not owning a food processor!
Yum, thank you.
HELP! I’ve made pizza dough before so I’m no novice. The dough came out a gloppy mess. I measure and weighed everything accurately. I figured I’d made a mistake. I made it a second time with the same resulting message. What am I doing wrong?
Is there a difference between bread machine and rapid rise yeast?
Great pun on the Beckett play – well played. ATK rules no matter what the topic is! I have two springform pans – would they get destroyed by the heat?
@americastestkitchen I see you use the Chicago Metallic 9” non stick cake pan. That pan, as well as most other nonstick cake pans, are only oven safe to 450. This recipe calls for the oven to be set at 500. Is this safe? Honest question, just wondering if I should be concerned because I’ve had a hard time finding a pan that is safe over 450 other than the ones from Lloyd. Would rather go a cheaper option but not at the risk of health/safety.
10s of thousands of holes piercing the skin filled with non naturally occurring substances. Dirty? Absolutely. Unhealthy? Ask a pathologist why the tattoo chemicals all end up in you lymph nodes. Watches never get sanitized. That's why they are removed for prep.
For me, EVOO has far too aggressive a flavor that overwhelms the finished pizza. Corn oil (which many pizzerias use) is best. I have never experienced a problem with pre-shredded cheese melting properly, although I prefer cheese slices.
When he pronounced the dish he was making as "pizzer," there's no mistaking where he was raised! And I'll bet he was making it for "dinnah." Dang I miss home.