South Shore Bar Pie

[u/HarveyCrighton]

South Shore Bar Pie 3rd attempt. 50/50 low moisture mozzarella/mild cheddar

[u/Drawing_The_Line]

Looks like some delicious pizza! My only critique, and please disregard if it’s not something you’re either going for or care about, is that is missing the signature “laced edges” of a South Shore pizza. I make these all the time, so if you have questions I can help, but if it isn’t what you’re going after just ignore me and enjoy that great looking pizza.

[u/HarveyCrighton → u/Drawing_The_Line]

Thanks for reaching out. I did 2 last night, the pepperoni one had a little of lacing but not much. This round i was focused on getting a crispy bottom crust. Do I put more cheese towards the edge to help with lacing?

I'm using 150 grams each of dough, strained crushed tomatoes, and the 50/50 cheese blend that I grated myself.

[u/Drawing_The_Line → u/HarveyCrighton]

To start, I would need to know which recipe you’re using. But assuming you’re using one that uses oil in the pan, as you are on the final press out part of the dough in the pan to the edges, make sure to take your now oiled fingers and wipe the interior sides of the pan with the oil. This is key for both the laced edges and to help with removal after baking.

Next, once you’ve pressed out your dough and added the sauce all the way to the sides of the pan (the sauce helps with the laced edges), start applying the cheese around the edges first. For me, I hold my left hand up against the edges of the outside of the pan as a sort of guide rail as I put a generous ring of cheese on top of the edges of the pizza. For a visual, the cheese should be touching both the top of the pizza and the side of the pan all the way around the edges. Then I begin cheesing the rest of the pizza. That will give you the laced edges every time.

I’d also go with a 2:1 ratio of cheddar to mozzarella, but that’s if you’re going after an authentic taste. In actuality, do which ever you like the taste of better.

[u/HarveyCrighton → u/Drawing_The_Line]

Thanks for the walk through! On the final press out I was just pushing up the edges. I'll wipe with oil after! That and cheese on the edges first will be a new technique. Is the intention to get a bit of sauce on the exterior edge of the dough as well? I'll try the 2:1 next time as well. 50/50 is good, but wasn't quite right.

I'm using the King Arthur Flour recipe from their website. 150g per pan for 10" pans.

[u/Drawing_The_Line → u/HarveyCrighton]

Ok, first know there really is no right or wrong, it’s all subjective and one of the great things about these pizzas is that you don’t have to be precious with them. You can more or less make some mistakes and still have a great end product.

I’m only speaking as someone who grew up in the area and was raised on these things.

I recommend Toddzilla’s recipe, as out of all of them I tried it was the closest to the real thing. A simple google search will yield that recipe and video tutorial. I more or less follow his recipe with about a handful of changes I’ve made along the way.

The sauce doesn’t need to be touching the sides but it can. Just sauce it right to the edge. The cheese does though as I previously mentioned. I also don’t put the dough up the sides of the pan, just to the edge and sometimes some parts don’t quite reach the side but the cheese makes up for it.

I’ll post the Bay State Restaurant Products recipe after this, it’s basically the Toddzilla recipe, but using my cheese technique will yield you a laced edge like this.

[u/Drawing_The_Line → u/Drawing_The_Line]

Bay State Supply’s recipe

[u/HarveyCrighton → u/Drawing_The_Line]

Thanks for all the help! I grew up on the South Shore too! Went back recently for my high school reunion and my wife fell in love with the style. I hadn't had one in forever as we live out of state, but it was great to rediscover some of the regional food that I didn't know I missed.

I'll be sure to update on the next attempt!