South Shore Bar Pizza

Everyone in my house agrees that nothing beats the irresistible crispy cheese crust and golden edges of South Shore Bar Pizza This quirky Massachusetts icon is all about those lacy edges bubbly cheddar blend and perfect sweet sauce in every bite I have spent years tracking down every little trick and now this version delivers exactly what we crave for Friday pizza nights

The first time I made this pizza for friends the whole thing vanished in minutes and now it is our must make recipe for every weekend game night I love how each pie feels like a little project but the results are always worth it

Ingredients

• Water at 98 to 100 degrees: brings yeast to life and ensures proper hydration Select clean filtered water for best flavor
• Dry active yeast: allows the dough to rise slowly overnight Check expiration date for effective proofing
• Granulated sugar: feeds the yeast and helps browning Use plain white sugar for neutral flavor
• All purpose flour: provides structure and a crisp edge Use freshly purchased flour for best results
• Extra virgin olive oil: gives flavor and a tender crumb Pick a grassy aromatic oil for best results
• Table salt: seasons the dough and boosts the other flavors Go for fine salt for even distribution
• Pastene California Pizza Sauce: classic sweetness and slight acidity Look for bright red sauce with minimal additives
• Aged cheddar cheese: key to authentic bar pizza flavor and those crispy edges Buy 18 month aged for tang and meltability
• Whole milk mozzarella: provides classic stretch and mellowness Shred it yourself for a softer melt
• Freshly grated parmesan: layers in extra savoriness Grate right before using for most aroma
• Extra virgin olive oil for pan: helps dough crisp and activates lacy cheese edges Use just enough to lightly coat the pan

Instructions

Make the Dough:

To make the signature bar pizza dough combine the warm water yeast and sugar in a stand mixer bowl Allow the yeast to bloom until foamy which takes about five to ten minutes Meanwhile measure out the flour in a separate bowl oil in a liquid cup and have the salt ready for later

Mix and Knead the Dough:

Alternate adding flour and oil into the mixer on low speed Hold off on the salt for now Scrape down the bowl as you go Continue mixing and kneading on medium low for four minutes The dough should just cling to the bottom of the bowl Adjust hydration with a tablespoon of water or flour if needed until slightly tacky

Incorporate Salt and Finish Kneading:

Add the salt to the dough and continue mixing for another four minutes Scrape the sticky dough into an oiled large bowl to proof

Proof and Portion the Dough:

Let the dough rise covered until it doubles in size which is about two hours Once risen punch the dough down and weigh out two equal six ounce balls Any leftover dough can be saved and frozen or used for a mini extra pizza Rest each portion in individual sealed sandwich bags and refrigerate overnight

Prepare the Cheese Blend:

Shred the cheddar and mozzarella and fresh grate the parmesan combine them all thoroughly and refrigerate covered

Stretch and Pan the Dough:

One hour before baking preheat your oven to four hundred fifty degrees and place a baking stone on the bottom rack Oil two ten inch pizza pans with half a teaspoon of olive oil each Remove the dough from the bags shape into round balls and gently press and work each into a disc over an hour Allow the dough to relax between presses and coax to the edges with a quarter inch lip

Sauce and Cheese Layering:

For laced crispy cheese edges spread half a cup of pizza sauce all the way to the very edge mounding it a little and then layer with two and a half cups cheese blend so it covers the saucy rim For a non laced edge use a third cup sauce leaving a skinny edge crust and cover with two cups of cheese blend to the edge of the sauce

Bake the Pizzas:

Place both pans onto the hot stone and bake for ten minutes Use oven mitts to move them to the upper rack for another eight to ten minutes until the cheese is bubbly and golden or even lightly charred Slide a spatula around the edges to free the laced crust before removing Cut into six wedges and serve immediately

Two things make this recipe a forever favorite in my kitchen First is the cheddar crust that bubbles into a caramelized brittle shell I still remember the first time pulling that golden round from the oven The scent filled the entire house and my family now insists that bar pizza is the only pizza

Storage tips

This pizza keeps surprisingly well after cooling Just wrap leftovers tightly in foil or store in airtight containers and refrigerate It stays good for two days and reheats best in a hot skillet or oven When freezing wrap wedges individually and reheat in a four hundred degree oven for freshly baked taste

Ingredient substitutions

If you cannot find aged cheddar use any sharp orange cheddar with at least twelve months maturation Skip the parmesan if you want a lighter flavor or swap for pecorino Use any pure canned pizza sauce with low sugar if Pastene is unavailable

Serving suggestions

South Shore Bar Pizza pairs well with a simple green salad or even a cold beer It is perfect for game nights or movie marathons For an authentic touch try serving it in the pan just like the local bars do

Cultural and historical context

This regional pizza comes from barrooms along the South Shore of Massachusetts Known for thin crispy edges and sweet sauce it is loved by generations of locals The tradition of lacing the pie with cheese and sauce right to the edge is all about maximizing texture and bold flavor If you ask New Englanders many will share childhood memories of eating these pies at town bars

Seasonal Adaptations

Swap out the cheese blend for more mozzarella in summer for a lighter bite Use a spicy tomato sauce in winter for extra warmth Roast thin slices of vegetables like peppers or onions and add before baking for seasonal flair

Success Stories

My best friend sent a photo of her very first bar pizza and said it was better than anything she remembered from local places Another reader turned this into mini pizzettas for a kids party with huge success The consistent feedback is that the crispy cheese edge wins everyone over and now more home cooks are turning to this style

Freezer Meal Conversion

Shape and parbake the crusts alone for five minutes then cool and freeze When you crave pizza just add sauce and cheese and bake straight from the freezer for about fifteen minutes It turns busy weeknights into bar pizza parties in minutes

Every time I pull a bubbling laced bar pizza from the hot oven I am reminded of old bar hangouts and the thrill of nailing this classic slice at home If you try this recipe you will understand why some pizza styles never leave the local spotlight

Recipe Q&A

→ What makes South Shore bar pizza unique?

This style features a very thin, crispy crust, cheese blend reaching the edges, and a golden, caramelized rim.

→ Can I prepare the dough ahead?

Yes, the dough should be made a day early and refrigerated overnight for optimal flavor and texture.

→ Which cheeses work best for this pizza?

A combination of aged cheddar, whole milk mozzarella, and parmesan creates the signature flavor and melt.

→ How do I achieve crisp, laced edges?

Press sauce and cheese right to the pan's edge so they caramelize and form crunchy, savory borders when baked.

→ Is a pizza stone required?

A pizza stone helps produce a crisp base, but you can also bake directly on the lowest rack for good results.