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!

Subscribe Here - https://bit.ly/2VeHQkt
____________
Our Other Videos You'll Like:

Chicago Thin Style Pizza: https://bit.ly/3dQ42b0

Detroit Style Pizza: https://bit.ly/2TGLhjq

Giordano's Style Pizza: https://bit.ly/2VGL3di

Grandma Style Pizza: https://bit.ly/3lRMS0V
_________
Amazon Affiliate Links:

LloydPans 10 by 1 inch pizza pan: https://amzn.to/3rSWw5s
Pan Gripper -- https://amzn.to/3iBWRpJ
Serving Tray -- https://amzn.to/3iEy3NH
Pizza Screens -- https://amzn.to/3yENHhG
Pizza Cutter (4") -- https://amzn.to/3yHZ1cO
Garlic Powder: https://amzn.to/33NcuWV
Bianco DiNapoli Tomatoes: https://amzn.to/3H7Fbfw
Sony a6000 Camera -- https://amzn.to/2XlVCmr

Please use the amazon links above to purchase products we use in our videos. This does not add to your cost, but it does help to support our channel. Thanks!
_________

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.

ignore tags: how to make bar pizza,how to make bar style pizza,how to make greek pizza,how to make pizza,how to make pizza dough,bar pizza,south shore bar pizza,pizza at home,boston pizza recipe,pizza dough recipe,boston pizza,easy pizza recipe,greek pizza,making pizza,south shore bar style pizza,tavern pizza,tavern pizza recipe,tavern style pizza,tavern style pizza recipe,thin crust pizza,boston,south shore, SSBP recipe