Isn’t it? Long time Chef John watcher here from West Bridgewater. Cape Cod Cafe all the way. A staple for us in the 70’s 80’s and 90’s. Was home a few months ago and stopped in. Same great bar style pizza. Fantastic.
Same here, from MA, now live in NC. Couldn’t take the winters. But yes, we miss the bar pies. Simply can’t find them here. Not even in Charlotte or Raleigh.
West Bridgewater born here. Long since moved away but Cape Cod Cafe, and ALWAYS ordered with burnt edges. Always. And Jimmy & Lynn, then Jeremy and Jonathan always delivered the burnt edges. Excellent bar style pizza.
I grew up on the south shore and have since moved away. The bar pizza is to die for- grew up eating lynwoods. This video is amazing and I can't wait to try and make it at home
Loved the video. For those that don't know, "South Shore" is any town of city south of Boston, all the way to the Cape Cod Canal. The "shore" part indicates that the town should be on the Atlantic Ocean, but over the years, when the term is used for bar pizza, it can stretch all the way southwest to Taunton. Some of the very best South Shore bar pizzas can be found at the Town Spa (Stoughton), Lynwood Cafe (Randolph), O'Tooles Pub or the Venus Cafe (both in Whitman) and my personal favorite "Poopsies" in Pembroke near the Marshfield border. Definitely worth a trip and order from any of these places!
Great info. Poopsies is hands down my favorite pizza ever. I miss it ever since I moved up here to the mountains but I think about it all the time. Brings back great memories.
This is a very detailed explanation of the term "South Shore" and yet you have completely neglected the unavoidable fact that the bowling going on while eating this pizza is necessarily *Candlepin* bowling.
Oh man, I just made this tonight and it brought me right back to eating a cheese pizza at my local bowling alley. It was so good. Definitely making this again.
The dough sleeps for a few days, especially if you dial down the yeast. This is one of those magic recipes made for raising a family. Nice post as usual Chef John!
So many options for bar pizza, the best part is going full non-traditional no rules with bar pizza options: - Shredded Chicken tossed in buffalo sauce, with dollops of cream cheese, and a side of blue cheese for dipping - BBQ pulled pork, carmelized onions, with a spicy bbq sauce instead of the pizza sauce - White pie (béchamel with your choice of melting cheese) instead of tomato sauce - Siracha tomato sauce with sautéed squid with a soy glaze - Roasted Corn and Onions with mexican crema - Heck a leftover curry and if you have it Paneer chunks Pizza is a fantastic fusion food for so many good options and turning leftovers into a new creation
Amen. Buffalo chicken blue cheese and garlic butter is killer! Leftover dough, punctured and brushed with garlic/chives oil makes FANTASTIC naan crisp. Nice shout on the curry.
I like your ideas! I'm just iffy on the squid in number 4, because they *might* be too closely related to my Arch-Nemesis, the crustacean shellfish (I'm deathly allergic to shrimp, crab, scallops, lobster, etc.) It's also why I avoid clam chowder, and New England "White Clam pie" pizza.
This was the pizza that a Boston chain called Ruggles used to make back in the ‘80’s. Back before people were afraid of carbs, their lunch special was a personal size of this pizza and a baked potato. So delicious! I remember getting it on Washington Street near the common and in Harvard Square before class. So many memories. Thank you!
@@kevinwatts661 - I’m so glad someone else remembers it! Let’s play again - Warburton’s Bakery had the best zucchini muffins and Division 16 (near the ICA) on Boylston for those chicken wings. (That was the ‘90’s so not sure you were still in Boston.)
Cape Cod Cafe. The Jamoulis family. Great bar style pizza for a long long time. I moved away years ago, but when I’m back visiting, a very worthy stop.
@@billy2807 I see them in the Supermarkets but choices are limited I'm a pepper and onion guy..the way CC would dice them up small! By the way I would also go to the Italian Kitchen next door!
That is the perfect party pizza when you have friends over, whether for a party or to watch a fight or a game on TV. If you have the dough in the fridge, and the sauce made and cheese prepped in advance, it's hard to beat. You can even prep the dough in pizza pans in advance if you have the pans, and wrap them in plastic wrap and keep them in the fridge.
For this style of za I like to use the broiler: 3-5 minutes, then flip, 2-4 minutes, add toppings, 1-2 minutes to melt the cheese It doesn't really need much oil that way, and I don't have to preheat the oven.
That is similar to what I do. I buy those dollar store thin pizza crusts and lightly oil. I like extra crispy and cooking the crust first gives you the control over how crispy you want it.
Using the high wall 10 inch pan allows you to sauce and cheese right to the edge for the 100% authentic charred edges. It is a know fact that this was invented in the south shore so there’s no controversy there. Next you need todo North Shore Roast Beef….…three way of course.
At the “pizzeria” / bar where I worked after college as a line cook because a certain Republican president ruined the economy for a whole generation of millennials entering the work force, we would make a dough very similar to this in a very large stand mixer and put them in large garbage bags, which we left overnight to double. The resulting dough was dense but workable, and we used pizza rolling machines to stretch them out over the cast iron pans Chef John mentioned, then we would thoroughly puncture them with a kind of rolling pin with metal spokes. Once panned, the dough was pretty much ready to go for the whole lunch or dinner shift. We used mozz/asiago blend as our base and always finished the top with a blend of grated parm (the powdered stuff, certainly nothing fancy) and and powdered oregano which we called “pizza dust”. This crust goes well with many different sauces and toppings. You can use beaten eggs and top it with sausage and bacon for a “breakfast pizza,” ranch dressing (which we made in house with a 4:1 mayonnaise to buttermilk ratio and a top-secret blend of herbs known only to the owner) with chicken, bacon and pickled jalapeños was a favorite, or just a clarified butter sauce with added cheddar, Monterey Jack and colby for a “cheesy pie”, which is great to dip in marinara sauce. I’ll be making this.
There used to be a wine & pizza place in Norwalk CT called Fat Cat Pie. The pizza was decent, exactly like a South Shore Bar style. What set it apart was, they presented it with a spice rack of non-traditional seasonings, like Allepo Pepper, Garam Masala, and a bunch others that I can't remember. It was inspiring. Try it!!
@fernwood, go to Stamford, CT and visit the pizza place called, "Colonial Grill!" A place known for their very thin crust. I went there two years ago from Indiana.
from the South Shore of Boston, we have several places that make this, the Most Famous of which is Town Spa Pizza in Stoughton, MA, The Lynnwood Cafe on the Randolph/Holbrook line, and of course Hoey’s Pizza, which runs inside Amvets Post 51 in Randolph, MA.
The places that made it famous. Cape Cod Cafe (in Brockton not on Cape Cod) and the Brockton Cafe. Once a week dad would bring those pizzas home for supper. Good stuff👌
I like this dough because I love a thin crust. Tasted thin crust pizza in San Francisco when holidaying from Australia few years ago and we loved it. Well Chef John this was same crust and and best ever. Thank you.
I like to claim this "south shore" name, as South of Boston Bar pizza. Made famous by Cape Cod Cafe.( now available frozen.) Addictive !!! Make 1 per person ! Love from Massachusetts.
As long as he doesn't make that North Shore pizza that's basically bread and a slice of provolone. Not that it tastes bad, but it's a culinary embarrassment.
@@Troglodyte Don’t conflate Hampton Beach with the North Shore. Our shitty pizza is Greek-style pan pizza from a place that has a bigger menu than the Cheesecake Factory. There are some decent ones where they make their own sauce or cheese blend, but most of them are bland and taste like 100 other pizza/sub/roast beef shops.
For the 'benchmark' of a good South Shore Bar style pizza, go to Town Spa in Stoughton, MA. They've been serving them for over 65 years. Just one thing: They're Cash Only. (there is an ATM in their Take-Out area)
The best Pizza I've ever had was at a place called Connie's in Chicago. It was the typical Chicago cracker crust, cut in square slices and that sweet sausage/sauce that they were known for. The only other place that comes close is a place called Pauls in FL. He is from Chicago and has nearly an identical recipe and told me he gets his sausage from the same distributor as Connie's. Chicago is known for their Pizza Pies (deep dish) but everyone I know from there prefers cracker crust. The pizza in this video reminds me of Tom's frozen Pizza. When I was in Boy Scouts back in the 70s-80s we sold Tom's for charity funds and it looks identical to this... The crust is what made it so good though I'll have to try this and see.
Where im from in jersey bar pies have a slight crust and thats the crispiest part and they dont use a pan. Also a crispier pie can be achieved without a pan or oil. 50% hydration, cold ferment 5 days, roll it out, place on parchment and leave in fridge for another day, set out for 3 hours. Stone at bottom of the oven, temp maxed out. Thank me later.
Thank you so much! I love the pizza hut thin crust pizza and never could figure out how they made the crust like that, this gives me hope! Trying it today!
I really believe cayenne is the magic ingredient in making an awesome pizza sauce 👌 Great recipe, Chef John. I'm going to make this over the weekend. Thin crust pizza is so delicious 😋🍕
One of the things I miss most about the US (~13 years ago) is the subs we ordered. It was in rural Ohio, and the either the sub itself was called a Chicago Sub or the place was called that. Either way, it was a delicious warm calorie bomb of a sin that got me sick several times from wolfing it down too quickly. It had some sort of lettuce/slaw/salad on it, a bunch of meats and cheeses and a sauce that drenched the everything without making the bun itself soggy. And it was delivered warm and glorious. Thinking about it now, it reminds me of a Dutch Kapsalon, but on a bun and without the fries. Which in itself might be an interesting one to try to adapt to US ingredients!
I used to make them. It is South Shore bar pizza, with only a couple of minor differences that you explained in the vid. Would say that it doesn't matter if the dough gets dry though. We used to prep pans with oil and a dough ball each, and stack them on the counter. Some would dry out if we didn't get to them fast enough, but we pounded them out just the same, and they tasted the same, because it is a stiff dough anyway, with oven rise not really expected.
I’m hoping this is my grade school pizza every student at school 50-55 years ago remembers to this day. Love the content, style and humor of all these vids
I live very close to where this style of pizza was invented. 10” pan is required. Sauce over the edge to slightly burn or “laced” as we say. Your close but cooked a tad longer and laced is gospel around heeya.
A 10" pan is traditional but not required. When I'm baking for two, I adjust the recipe and use a 12" cutter pan from Lloyd's that works great. I do agree with everything else you wrote. I don't cut it into squares, however. I make the 1st set of parallel cuts, rotate 90° and make one cut through the center (diameter). This gives nice strips that are perfect for easy eating. If I were making pizza for a crowd I would cut into squares, though.
Yea' kid, yous bring it home!! I was in the Sumnah heading to the packie with Fitzy when this came up, made us pahk the cah at Sully's to grab a slice as wea'h wicked hungry now kid!!
I made his sliced French bread Parmesan and butter and homemade sauce back a few weeks ago and that is some delicious pizza. The sauce is out of this world. Anchovies in the sauce is key. I'll try this one too!
Reminds me of "school pizza" which had tiny cube (6mm) peperoni and/or sausage on it along with this. It was, of course, baked on full sheet pans and cut into the obligatory 5x8 inch rectangles for delivery to the main serving school lunch trays. I'd buy 5 of those extra in high school on pizza Wednesdays! Only $0.50 for an extra pizza! (In 1990). I think they had them available (same recipe) from 1984 to 1992. Not sure how long they lasted on lunches after that. Pretty sure they used Mozzarella on it though and giant cans of tomato puree.
I duplicated Chef John's dough recipe exactly but I tweaked the sauce by adding in addition to Chef John's ingredients, those from another bar pizza video, namely: 2 culinary TSP red wine vinegar; 2 TSP anchovy paste; a pinch of crushed red pepper flakes; 1 TBSP tomato paste; 1/2 TSP sugar. This created a uniquely tangy sauce that pairs well with this style of pizza. For the cheese topping I used 50% aged sharp white cheddar and 50% Monterey Jack. No mozz. This added yet another level of tanginess. This pizza is crazy tasty - IF you like bar style pie. I don't. My go-to home made pizza is Vera Napoletana Margherita using an Ooni propane fired pizza oven at 750F. My second home made fav is a NY Style thin crust using a conventional kitchen oven cranked up to 550F. This bar pizza doesn't feel healthy and has an air of greasiness from the butter and oil in the dough, together with the oil spread inside the pan to get that crispy almost-fried crust bottom. But because of the butter in the dough, it's definitely light and flaky (not traditional pizza-like, but we're not talking about traditional here). I'll keep this recipe but will only pull it out for those times when friends who have had and love bar pizza come to visit. Great job, Chef John. Kudos to you.
We've managed to make similarly thin pizzas with our normal higher hydration dough, rested for a day as well. The important thing is rolling it out thin (and we use a rolling pin for the thin ones to keep the air out), and we also do the forking. We do this for tostada pizzas. Using oil for a flakier/more moist crust is a good idea though, will try that out!
I've pretty much perfected high hydration dough (Sfincione), but I am definitely going to try this. I like the use of butter in the dough, almost making it like a pastry dough. Thank you!
I recently saw a video of one of the South Shore Bars making theirs with dill pickle slices ! Will have to try that. And, I only have a cast iron skillet to make the 10", original size version, but think I can make it work !
Once you hit southern Mass, or the Cape, the local favorite topping is ground linguiça. Pre cook it for a few minutes and top like burger. Tastes like home.
Bar pizza, a staple in southern Massachusetts, appeared in the early 1940s and is well-known for its unique attributes. However, it appears to be a facsimile of a less famous but earlier pizza from Colony Grill in Stamford, CT which opened in 1935. Presently, the best iteration of this pie is found at Riko's pizza in lower Fairfield County, CT, although the Colony is still open and has expanded to a few other locations, including one in Florida.
I was hoping someone would reference Colony Grill. Fine china, don't chip it. Just few weeks ago , took friend there as she hadn't ever been despite living in Stamford for over 15 years+.
If you want great thin crust pizza get yourself a baking steel. It’s the best pizza I’ve ever made. Preheat the oven to 550 for at least an hour. It takes 6 mins to make a pizza and it’s pizzeria quality
Remember: every pizza is a personal pizza if you try hard and believe in yourself!
😂😂😂😂
You’re doing it Peter! You’re imagining!
Or if you space it out long enough. Remember it's a marathon, not a sprint.
@@KlaxontheImpailr True!
Every pizza is a personal pizza, if you scare those pizza thieves away. They may look like your family, but they are after your pizza!
I’m from Brockton, MA, long time watcher of Chef John, and this is surreal.
Isn’t it? Long time Chef John watcher here from West Bridgewater. Cape Cod Cafe all the way. A staple for us in the 70’s 80’s and 90’s. Was home a few months ago and stopped in. Same great bar style pizza. Fantastic.
lived in E Bridgewatewr and the SS for 60 yrs retired to NC> Lynwoods, The Venice in Norwood union pub, the original Town Spa were the best
We are here in NC as well !!Always heard great things about Lynwood and Town Spa
From Massachusetts but live in NC now and miss that great bar pizza y'all mentioned.
Same here, from MA, now live in NC. Couldn’t take the winters. But yes, we miss the bar pies. Simply can’t find them here. Not even in Charlotte or Raleigh.
I have lived my entire 50+ years on the south shore of MA and yes, this is bar pizza. Although we love it with burnt edges.
West Bridgewater born here. Long since moved away but Cape Cod Cafe, and ALWAYS ordered with burnt edges. Always. And Jimmy & Lynn, then Jeremy and Jonathan always delivered the burnt edges. Excellent bar style pizza.
@@jasonpilla I grew up in Holbrook so it was always Linwoods for us.
Always heard great things about Lynwood !
I grew up on the south shore and have since moved away. The bar pizza is to die for- grew up eating lynwoods. This video is amazing and I can't wait to try and make it at home
In Randolph? Love Lynwoods. Town Spa too, in Stoughton.
@@bbb462cid YES. Town spa slaps too for sure
Loved the video. For those that don't know, "South Shore" is any town of city south of Boston, all the way to the Cape Cod Canal. The "shore" part indicates that the town should be on the Atlantic Ocean, but over the years, when the term is used for bar pizza, it can stretch all the way southwest to Taunton. Some of the very best South Shore bar pizzas can be found at the Town Spa (Stoughton), Lynwood Cafe (Randolph), O'Tooles Pub or the Venus Cafe (both in Whitman) and my personal favorite "Poopsies" in Pembroke near the Marshfield border. Definitely worth a trip and order from any of these places!
Great info. Poopsies is hands down my favorite pizza ever. I miss it ever since I moved up here to the mountains but I think about it all the time. Brings back great memories.
Pete and Elda‘s at the jersey shore makes this pizza. People travel from all over for it !
This is a very detailed explanation of the term "South Shore" and yet you have completely neglected the unavoidable fact that the bowling going on while eating this pizza is necessarily *Candlepin* bowling.
Oh man, I just made this tonight and it brought me right back to eating a cheese pizza at my local bowling alley. It was so good. Definitely making this again.
No you didn’t
@@SYNTAAAX???
Why would he lie about this man@@SYNTAAAX
The dough sleeps for a few days, especially if you dial down the yeast. This is one of those magic recipes made for raising a family. Nice post as usual Chef John!
Warning, once you get the hang of pizza dough it becomes an obsession!
@@MrClawt Fo real. A fridge without dough is _______. RUclips help me out.
Thank you chef John the pizza looks yummy 😋
@@pandaexpresso is a sorry excuse for a fridge :)
Italians freak out if you use more than 1 gram of yeast and sugar!
In chicago we cut in squares and it needs to be more Crispier. Tavern Style. Love your videos!!!
So many options for bar pizza, the best part is going full non-traditional no rules with bar pizza options:
- Shredded Chicken tossed in buffalo sauce, with dollops of cream cheese, and a side of blue cheese for dipping
- BBQ pulled pork, carmelized onions, with a spicy bbq sauce instead of the pizza sauce
- White pie (béchamel with your choice of melting cheese) instead of tomato sauce
- Siracha tomato sauce with sautéed squid with a soy glaze
- Roasted Corn and Onions with mexican crema
- Heck a leftover curry and if you have it Paneer chunks
Pizza is a fantastic fusion food for so many good options and turning leftovers into a new creation
Breakfast pizza - BBQ or tomato sauce, bacon and crack some raw eggs on there to cook in the oven. Mozzarella as per usual.
Amen. Buffalo chicken blue cheese and garlic butter is killer!
Leftover dough, punctured and brushed with garlic/chives oil makes FANTASTIC naan crisp. Nice shout on the curry.
I like your ideas!
I'm just iffy on the squid in number 4, because they *might* be too closely related to my Arch-Nemesis, the crustacean shellfish (I'm deathly allergic to shrimp, crab, scallops, lobster, etc.)
It's also why I avoid clam chowder, and New England "White Clam pie" pizza.
I still remember when a "tombstone"pizza was a dollar, but those days are long gone, thanks again chef!
This was the pizza that a Boston chain called Ruggles used to make back in the ‘80’s. Back before people were afraid of carbs, their lunch special was a personal size of this pizza and a baked potato. So delicious! I remember getting it on Washington Street near the common and in Harvard Square before class. So many memories. Thank you!
I remember Ruggles! I think there was one on Newbury that we'd walk to from BU.
@@kevinwatts661 - I’m so glad someone else remembers it! Let’s play again - Warburton’s Bakery had the best zucchini muffins and Division 16 (near the ICA) on Boylston for those chicken wings. (That was the ‘90’s so not sure you were still in Boston.)
Baked Potato? With Pizza? Gimme some garlic bread instead. Don't get me wrong. My wife and I love baked Potatoes but not with Pizza.
@@sidneyvandykeii3169 You would hate me then because I put french fries on my pizza lol
Grew up in Brockton, south of Boston. They had great pizza for a low price way back when. Plan on trying this out. Thanks!
Reading this comment from Abington, neighbor! Now I'm hungry.
Cape Cod Cafe. The Jamoulis family. Great bar style pizza for a long long time. I moved away years ago, but when I’m back visiting, a very worthy stop.
@@jasonpilla You can get their pizzas frozen! Worth. It.
When we were back home for a visit we picked some up. Brought 10 home to NC in a cooler. Pretty good, still got a few left!
@@billy2807 I see them in the Supermarkets but choices are limited I'm a pepper and onion guy..the way CC would dice them up small! By the way I would also go to the Italian Kitchen next door!
That is the perfect party pizza when you have friends over, whether for a party or to watch a fight or a game on TV. If you have the dough in the fridge, and the sauce made and cheese prepped in advance, it's hard to beat. You can even prep the dough in pizza pans in advance if you have the pans, and wrap them in plastic wrap and keep them in the fridge.
South shore Massachusetts ? Bar style pizza ! Pizza capital of the world I always say ! The best you can get .
Made this today. The crust was so easy to work with. 10/10 would recommend
For this style of za I like to use the broiler:
3-5 minutes, then flip,
2-4 minutes, add toppings,
1-2 minutes to melt the cheese
It doesn't really need much oil that way, and I don't have to preheat the oven.
That is similar to what I do. I buy those dollar store thin pizza crusts and lightly oil. I like extra crispy and cooking the crust first gives you the control over how crispy you want it.
Using the high wall 10 inch pan allows you to sauce and cheese right to the edge for the 100% authentic charred edges. It is a know fact that this was invented in the south shore so there’s no controversy there. Next you need todo North Shore Roast Beef….…three way of course.
I’ve made this twice in the past week. So easy and delicious and the kids love it. Definitely a keeper!
I have been waiting on Chef John to make this for around 12 years.
At the “pizzeria” / bar where I worked after college as a line cook because a certain Republican president ruined the economy for a whole generation of millennials entering the work force, we would make a dough very similar to this in a very large stand mixer and put them in large garbage bags, which we left overnight to double. The resulting dough was dense but workable, and we used pizza rolling machines to stretch them out over the cast iron pans Chef John mentioned, then we would thoroughly puncture them with a kind of rolling pin with metal spokes. Once panned, the dough was pretty much ready to go for the whole lunch or dinner shift. We used mozz/asiago blend as our base and always finished the top with a blend of grated parm (the powdered stuff, certainly nothing fancy) and and powdered oregano which we called “pizza dust”.
This crust goes well with many different sauces and toppings. You can use beaten eggs and top it with sausage and bacon for a “breakfast pizza,” ranch dressing (which we made in house with a 4:1 mayonnaise to buttermilk ratio and a top-secret blend of herbs known only to the owner) with chicken, bacon and pickled jalapeños was a favorite, or just a clarified butter sauce with added cheddar, Monterey Jack and colby for a “cheesy pie”, which is great to dip in marinara sauce.
I’ll be making this.
Same here. 😊
I’m happy for you
@@Looch27 It was one of the worst jobs I ever had.
@@ZosynPipTazoSince you decided to unnecessarily bring politics into this, which president are you talking about?
There used to be a wine & pizza place in Norwalk CT called Fat Cat Pie. The pizza was decent, exactly like a South Shore Bar style. What set it apart was, they presented it with a spice rack of non-traditional seasonings, like Allepo Pepper, Garam Masala, and a bunch others that I can't remember. It was inspiring. Try it!!
@fernwood, go to Stamford, CT and visit the pizza place called, "Colonial Grill!" A place known for their very thin crust. I went there two years ago from Indiana.
I miss Fat Cat Pie so much, they always had non traditional pizza toppings and fantastic wine
from the South Shore of Boston, we have several places that make this, the Most Famous of which is Town Spa Pizza in Stoughton, MA, The Lynnwood Cafe on the Randolph/Holbrook line, and of course Hoey’s Pizza, which runs inside Amvets Post 51 in Randolph, MA.
I love how different pizza can be. Im a big fan of thin crust so this looks delicious
Chef John, if you ever want to experience The Lynwood or Poopsies, it’s on me! I’m so excited for this video!
Can't forget cape cod Cafe or town spa
Poopsie’s was a weekend tradition. Catch a movie and get pizza and pitchers at Poopsie’s. Play some Space Invaders.
Don't sleep on The Riviera Cafe in Bridgewater! My friend's dad swore by that place growing up!
The places that made it famous. Cape Cod Cafe (in Brockton not on Cape Cod) and the Brockton Cafe. Once a week dad would bring those pizzas home for supper. Good stuff👌
I always make Brian Lagerstrom's recipe, BUT since Chef John's ciabatta is the first bread I ever baked....need to try this
His one pot spaghetti is the 💣
I like this dough because I love a thin crust. Tasted thin crust pizza in San Francisco when holidaying from Australia few years ago and we loved it. Well Chef John this was same crust and and best ever. Thank you.
South shore here, this looks just like the bar pizza around here, my favorite kind of pizza.
I grew up on South Shore. Best pizzas ever. I miss it so MUCH since I moved to Maine
Bostonian here. Thank you so much for this!
Since I'm from NJ and we love our thin-crust pizza. A good bar pizza is amazing! I can't wait to try this.
Vic's Bar in BB!!!
Pete and Elda's! Whole Pie Eater's Club 2015 ;)
@@will53eomg I’m a pie eater Club member with a T-shirt to match lol so happy to see someone talking about Pete and Eldas/Carmen’s !
Vic's is awesome...I have a few Pete & Elda's T-shirts.
I like to claim this "south shore" name, as South of Boston Bar pizza. Made famous by Cape Cod Cafe.( now available frozen.) Addictive !!! Make 1 per person ! Love from Massachusetts.
If Chef John is going to do a video on South Shore Bar Pizza, he has to make a video on the North Shore Roast Beef sandwich
Agreed !
As long as he doesn't make that North Shore pizza that's basically bread and a slice of provolone. Not that it tastes bad, but it's a culinary embarrassment.
@@Troglodyte Don’t conflate Hampton Beach with the North Shore. Our shitty pizza is Greek-style pan pizza from a place that has a bigger menu than the Cheesecake Factory.
There are some decent ones where they make their own sauce or cheese blend, but most of them are bland and taste like 100 other pizza/sub/roast beef shops.
For the 'benchmark' of a good South Shore Bar style pizza, go to Town Spa in Stoughton, MA. They've been serving them for over 65 years. Just one thing: They're Cash Only. (there is an ATM in their Take-Out area)
^ As well as Red Wing Diner in Walpole
@@mtaylor2286 True. But Red Wing is better known for their fried clams and other fried seafood.
@@Fetch26291red wing has changed hands many times and isn’t what it was back in the ‘70s. But The Spa is the same family for generations.
Just made this. It's a great crust recipe. My grandkids loved it
The best Pizza I've ever had was at a place called Connie's in Chicago. It was the typical Chicago cracker crust, cut in square slices and that sweet sausage/sauce that they were known for. The only other place that comes close is a place called Pauls in FL. He is from Chicago and has nearly an identical recipe and told me he gets his sausage from the same distributor as Connie's. Chicago is known for their Pizza Pies (deep dish) but everyone I know from there prefers cracker crust.
The pizza in this video reminds me of Tom's frozen Pizza. When I was in Boy Scouts back in the 70s-80s we sold Tom's for charity funds and it looks identical to this... The crust is what made it so good though I'll have to try this and see.
Deep dish is good, but it's for tourist. Chicago Tavern is the true Chicago pizza
Pete and Eldas pizza at the jerssy shore is famous for their thin crust. I’ve traveled everywhere and I think they are the best! Try them out one day!
Definitely a throw back to my childhood in the south shore. Thank you for making this Chef.
Watching Chef John make the dough has a very ASMR quality to it. 👌🏼
I wasn't very hungry so I cut my pizza into six pieces instead of eight.
i see what ya did there...
Haha
lol! Okay Yogi! lmao!
A variation of thin crust is Dayton style pizza. Dave Portnoy did a One Bite review of Marion's pizza in Dayton a few months ago.
No complaints here! Except southie and south shore are not the same 😂 as always thank you Chef John!
Town Spa, Lynwood and Poopsies are the best. Been eating there for more than 50 years.
Shout out to Pete & Eldas (Carmen’s) in Neptune NJ. Probably my favorite pizza of all time. Best bar pie pizza anywhere
I love this style It reminds me of town spa, cape cod cafe, poopsies etc...
Where im from in jersey bar pies have a slight crust and thats the crispiest part and they dont use a pan. Also a crispier pie can be achieved without a pan or oil. 50% hydration, cold ferment 5 days, roll it out, place on parchment and leave in fridge for another day, set out for 3 hours. Stone at bottom of the oven, temp maxed out. Thank me later.
Thank you so much! I love the pizza hut thin crust pizza and never could figure out how they made the crust like that, this gives me hope! Trying it today!
I really believe cayenne is the magic ingredient in making an awesome pizza sauce 👌 Great recipe, Chef John. I'm going to make this over the weekend. Thin crust pizza is so delicious 😋🍕
One of the things I miss most about the US (~13 years ago) is the subs we ordered. It was in rural Ohio, and the either the sub itself was called a Chicago Sub or the place was called that. Either way, it was a delicious warm calorie bomb of a sin that got me sick several times from wolfing it down too quickly. It had some sort of lettuce/slaw/salad on it, a bunch of meats and cheeses and a sauce that drenched the everything without making the bun itself soggy. And it was delivered warm and glorious. Thinking about it now, it reminds me of a Dutch Kapsalon, but on a bun and without the fries. Which in itself might be an interesting one to try to adapt to US ingredients!
Oh my. Sandwichly, rural Ohio and Philly are worlds apart. (But I knew that already. Cheers!)
Kapsalon rules!
I love thin crust pizza. Looks delicious.
I've never used butter, I use olive oil. It's a minimum 8 hours in the fridge. No one in Boston calls it cracker-crust pizza.
I used to make them. It is South Shore bar pizza, with only a couple of minor differences that you explained in the vid. Would say that it doesn't matter if the dough gets dry though. We used to prep pans with oil and a dough ball each, and stack them on the counter. Some would dry out if we didn't get to them fast enough, but we pounded them out just the same, and they tasted the same, because it is a stiff dough anyway, with oven rise not really expected.
Used avocado oil and added red onions and green olives. It was absolutely amazing. Thank you.
I’m hoping this is my grade school pizza every student at school 50-55 years ago remembers to this day. Love the content, style and humor of all these vids
I'm so happy I already planned on having pizza tonight because my mouth was watering by the end of this video
Chef, you have absolutely made my day. Thank you, SO much for this one.
Chef John you’re the best!
I live very close to where this style of pizza was invented. 10” pan is required. Sauce over the edge to slightly burn or “laced” as we say. Your close but cooked a tad longer and laced is gospel around heeya.
A 10" pan is traditional but not required. When I'm baking for two, I adjust the recipe and use a 12" cutter pan from Lloyd's that works great. I do agree with everything else you wrote. I don't cut it into squares, however. I make the 1st set of parallel cuts, rotate 90° and make one cut through the center (diameter). This gives nice strips that are perfect for easy eating. If I were making pizza for a crowd I would cut into squares, though.
If it ain't laced it ain't worth eating!
Yea' kid, yous bring it home!! I was in the Sumnah heading to the packie with Fitzy when this came up, made us pahk the cah at Sully's to grab a slice as wea'h wicked hungry now kid!!
The Sumnah is closed this month lol! Gotta go through Reeveeah to get to Kappys before headin’ to Canton for some of the best south shore pizza.
@@yxflier8409Canton? Ya mean Stoughton. My other favorite is Denneno’s on Pearl Street
This South Shore Bar Pizza recipe looks so delicious 😋Chef John.
Oh, I will think about this pizza all day now. You are a the best Chef John!
I made his sliced French bread Parmesan and butter and homemade sauce back a few weeks ago and that is some delicious pizza. The sauce is out of this world. Anchovies in the sauce is key. I'll try this one too!
This is my favorite kind of pizza. I'm so not a fan of a pizza like a mattress, but a big fan of pizza with thin & crispy crust.
Wow, a pizza recipe with DIY dough that I will probably actually make. I love thin crust pizza lol.
@maruiacancerc Hang in there as best you can and please keep moving forward.
@@geoffkeller5337it's a spam account
When you make this dont forget to lace the edge.pour a little sauce around the edge so it burns a bit. Its worth it
Reminds me of "school pizza" which had tiny cube (6mm) peperoni and/or sausage on it along with this. It was, of course, baked on full sheet pans and cut into the obligatory 5x8 inch rectangles for delivery to the main serving school lunch trays. I'd buy 5 of those extra in high school on pizza Wednesdays! Only $0.50 for an extra pizza! (In 1990). I think they had them available (same recipe) from 1984 to 1992. Not sure how long they lasted on lunches after that. Pretty sure they used Mozzarella on it though and giant cans of tomato puree.
and washed it down with a chocolate milk
Yum! Looks great!
Brockton boy born and raised Campello! Cape cod is legendary The first...Town spa is also!
I duplicated Chef John's dough recipe exactly but I tweaked the sauce by adding in addition to Chef John's ingredients, those from another bar pizza video, namely: 2 culinary TSP red wine vinegar; 2 TSP anchovy paste; a pinch of crushed red pepper flakes; 1 TBSP tomato paste; 1/2 TSP sugar. This created a uniquely tangy sauce that pairs well with this style of pizza. For the cheese topping I used 50% aged sharp white cheddar and 50% Monterey Jack. No mozz. This added yet another level of tanginess. This pizza is crazy tasty - IF you like bar style pie. I don't. My go-to home made pizza is Vera Napoletana Margherita using an Ooni propane fired pizza oven at 750F. My second home made fav is a NY Style thin crust using a conventional kitchen oven cranked up to 550F. This bar pizza doesn't feel healthy and has an air of greasiness from the butter and oil in the dough, together with the oil spread inside the pan to get that crispy almost-fried crust bottom. But because of the butter in the dough, it's definitely light and flaky (not traditional pizza-like, but we're not talking about traditional here). I'll keep this recipe but will only pull it out for those times when friends who have had and love bar pizza come to visit. Great job, Chef John. Kudos to you.
We've managed to make similarly thin pizzas with our normal higher hydration dough, rested for a day as well. The important thing is rolling it out thin (and we use a rolling pin for the thin ones to keep the air out), and we also do the forking. We do this for tostada pizzas. Using oil for a flakier/more moist crust is a good idea though, will try that out!
I've pretty much perfected high hydration dough (Sfincione), but I am definitely going to try this. I like the use of butter in the dough, almost making it like a pastry dough. Thank you!
I recently saw a video of one of the South Shore Bars making theirs with dill pickle slices ! Will have to try that. And, I only have a cast iron skillet to make the 10", original size version, but think I can make it work !
so yummy! thank you for sharing!
Mozzarella, provolone, Monterey Jack. Is the king of pizza cheese combo.
Straight facts.
Once you hit southern Mass, or the Cape, the local favorite topping is ground linguiça. Pre cook it for a few minutes and top like burger. Tastes like home.
Or Chourico
@@jong3821 perhaps, even better
@@jong3821 ...which is pronounced: sure- eese (with a silent "o")
@@emilybh6255 Absolutely!
The north shore's got 3-way roast beef sandwiches and the south shore's got crispy bar pizza. Times are good.
Jersey shore memories! Ty Chef👍🍕🍷
This is my favorite style of pizza!
You’ve got such a great narration voice. The cadence makes me feel like I’m watching a guided pizza meditation!
This looks delicious
I'm going to try this with Mozzarella and Cheddar Jack cheese. 1/3 Mozzarella and 2/3 Cheddar Jack.
Looks delicious.
Funny, my dad grew up in Brockton and actually frequented Cape Cod Cafe where bar pizza was supposedly invented.
My father in law did too!
Yeah it was about 1/2 mile from our house in the Campello section of town.
Sometimes mom would have to go pull dad out of the Cape Cod Cafe when he got preoccupied and forget to come home 😬
Wow that looks yummy! I am going to try this.
Bar pizza, a staple in southern Massachusetts, appeared in the early 1940s and is well-known for its unique attributes. However, it appears to be a facsimile of a less famous but earlier pizza from Colony Grill in Stamford, CT which opened in 1935.
Presently, the best iteration of this pie is found at Riko's pizza in lower Fairfield County, CT, although the Colony is still open and has expanded to a few other locations, including one in Florida.
I was hoping someone would reference Colony Grill. Fine china, don't chip it. Just few weeks ago , took friend there as she hadn't ever been despite living in Stamford for over 15 years+.
@@kellkatz Aww, I miss Fitzy. What a charmer! "Don't chip the china!"
I love all pizza, but this is my favorite pizza.
Chef John is a BOSS
South Shore Bar Pizza shows you know the best!
my favorite type of pizza… thank you chef john!
If you want great thin crust pizza get yourself a baking steel. It’s the best pizza I’ve ever made. Preheat the oven to 550 for at least an hour. It takes 6 mins to make a pizza and it’s pizzeria quality
Looks great, but it needs more cheese to get properly "laced edges". It probably needs the 10" pan to achieve that.
Thanks for this recipe....looks great.
I just watch his videos for about 4 or 5 years now, i just do but never have i ever made anything 😅😂 love his narration ❤
He has such unique diction! I love it!
Just made this!! Incredible!!
That looks delicious! Love your plate too.
Eddie's is the home of this up in NY! Started in the 1930's, they're still iconic on Long Island!
that one looks soo good ... i realy wanne try it out !
Thank you! I will make this soon. You have a very unique speaking style.
Sliced (not ground) linguiça is hands down the best pizza topping Southeastern Massachusetts has gifted to the world
do the north shore beef next!
it's the best sandwich ever made
Roast beef three way!
Looks fantastic! Not as thin crust as St Louis style. Plus we have provel, which is great.
Thank you for sharing. Looks amazing
Look just like they used to serve at Earnie’s! Miss my Poopsies and Earnie’s, thank you for sharing the secret to their crusts ❤