How to Make Bar Pizza and Lemon Pepper Wings
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- Опубликовано: 11 июн 2024
- Lawman Johnson makes host Bridget Lancaster New England Bar Pizza, and Toni Tipton-Martin talks about the different pizza styles in the region. Equipment expert Adam Ried shares his top picks for grill pans, and Christie Morrison makes Spinach and Artichoke Dip from the Recipe Box. Ashley Moore makes host Julia Collin Davison Lemon Pepper Wings.
Get our Lemon Pepper Wings recipe: bit.ly/3Y7lm0j
Get our New England Bar Pizza recipe: bit.ly/3HCrBSO
Get our Spinach-Artichoke Dip recipe: bit.ly/3XcoNkW
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LOVE the dried lemon zest trick. It would come in handy for a lot of different dishes.
Going to make the pizza soon! Thanks for sharing the recipe with us! 🍕
I have learnt a lot from your channel. Amazing people Amazing recipes
I live in Atlanta and I love wet lemon pepper wings. Been waiting for a good recipe for a long time. Excited to try this out
WELCOME Lawman and Toni!! So nice to have a couple of new faces! Not that I don't love the "old" faces LOL
Loved the wings and Lawman's Bar Pizza!
Awesome recipes! And I fricken love Ashley! She’s amazing! ❤
Thank you, dinner plans, done! 😊
Thank you!
I'm going to use this as my base pizza and play with different toppings and sauce combinations.
One of the best parts of my day is watching a new episode of America's Test Kitchen. #ATK
I found a Cuisinart food processor in very good shape at Goodwill...definitely going to make this
@@apartmentcookery I made mayonnaise.....so easy!
@@apartmentcookery How can tell if someone is a vegan? They'll tell you within the first five minutes meeting them. 😂
I love them all! 😊
That pizza immediately makes me think of Lynwood’s!
Love Lawman!
More Lawman!
Hyper regional is a great description, all the best places are either in Brockton or a town or two over.
“Waiting for Good Dough!” I see what you did there. 😋😉
I wish that they would do more air fryer versions of these recipes as so many people now have them instead of deep frying.
"Waiting for "Good dough" 🤣 Great line! Sam Beckett would have loved it. Said it with straight face too!
0:00 the pizza here floats my boat.
Wow, look at those wings!, mmmmmm! And that pizza! OMG! I’ve had the New Haven pizza, a favorite of the Yale students! I live 30 minutes away and don’t get there often enough! They’ve had a rivalry with Sally’s pizza for years, and being only doors away. I’ve got to try your pizza recipe and soon. Mouth is watering here!
That pizza had me hungry 😋
Those wings 😍
I live in Brockton, MA and that pizza looks a lot like what we get at a local bar in nearby Whitman (Venus Cafe.) 👍 I didn't realize it was regional to the South Shore. What's bar pizza like in other states?
Is there any reason why some of the dry lemon pepper seasoning wasn't added to the cornstarch/flour mixture?
Thanks, y'all! 😃
4:19 _Waiting for good dough…_ no she didn’t 😂
Love the spinach dip. I also use it to stuff chicken breasts. it's absolutely delicious.
I prefer the lower grill marks.. it gives more browning to the bread
There's nothing wrong with that pizza dough and it's essentially how I make it, EXCEPT. Proof the yeast. This is not just a ritual. You do it so that you don't waste 1 1/2 cups of flour on yeast that will not rise. You may say, Well, flour is cheap. Believe me, it wasn't as cheap in the old times when everyone made their own bread. Let me add, I do not use a food processor.
Congratulations! I believe I only heard 1 “just gonna” in the entire set. I really appreciate the change and want you to know it was noticed.
On a separate note I do wish you would go back to issuing full episodes first followed by the individual dishes. Not sure what the logic was behind the change but it generally causes me to skip the full episodes as I think I’ve already seen it all when, perhaps, I haven’t.
Waka Flaka!
Good Pizza
No one says "Goodness!" like Julia.
Almost didn’t watch because I didn’t really care that much about the pizza but the history and grill pan weee really interesting
Could this be baked?
how do you hydrate in the microwave?
@3:49 🤘😂🤘
Yes.
Is there a way to cook a pizza entirely on the stovetop or microwave? I don't have an oven or a big enough toaster oven. Do you know any other recipes (traditionally baked) that i could cook on the stovetop?
If you look up Chef John and pizza you should be able to find something for that.
@@greatone1939 Okay! Thank you.
cast iron pizza
@@patriciawhite6429 The only problem was that it needed to finish in the oven. Also, my toaster over is only big enough for 2 pieces of bread. Not big enough for any dishes I have. It does make good cheese toast.
Question: "The dough has to rise 2.5 hours. " Are there repercussions if I let it rise longer? Say, overnight?
C'mon ATK admit it: the is the famous bar pizza from Lynwood Cafe in Randolph MA
Their former test cook Cristin Walsh, who developed this recipe for Cook's Country, did that nine years ago when this recipe first appeared in the August/September 2014 issue of the CC magazine.
@@sandrah7512 the TV episode above claims the Cape Cod Cafe in Brockton
@@phylliscraine Toni indicated that the particular style of New England pizza they featured - bar pizza - was thought to originate at the Cape Cod Café, but their version was based on an off-menu option from the Lynwood Café:
"Situated between Boston and the shoulder of Cape Cod is a stretch of mostly suburban towns collectively known as the South Shore. While this region has a rich cultural history dating back to Colonial times, pizza fanatics know it as the spiritual home of New England bar pizza. Truthfully, I had never heard of this pizza-despite living just 20 miles away-until a colleague who grew up on the South Shore lovingly described the pies at her favorite pizza place, the family-owned and -operated Lynwood Café in Randolph, Massachusetts. She described their pizza as having a tender, thin crust with a crisp underside, a fresh and potent sauce, and plenty of browned, bubbly cheese on top. When I mentioned that I was contemplating a visit, her expression turned very serious: “You have to get a pie with laced edges,” she said. A secret, off-menu option, a “laced” pizza has sauce and cheese spread beyond the dough’s lip, where it sinks between the dough and this pizza’s signature lipped pan, resulting in a well-charred edge where the cheese and sauce crisp and caramelize into a delicious, crackly lace.
With my mouth practically watering, I wasted no time in driving down to the Lynwood Café. After looking over the menu, which hasn’t changed in over 60 years (the Lynwood hasn’t changed much since its start in 1949), I ordered a cheese pizza and their signature pie, the baked bean special, which is loaded with Boston baked beans, onions, and salami. While I waited, I had a chance to speak with Steve, the fourth generation of his family to work there. I tried my best to squeeze some trade secrets out of Steve, but he preferred to let the pizza speak for itself. It spoke loud and clear; it was love at first bite. And the baked bean version, odd as it sounded, was
delicious." (Cook's Country Magazine, August/September 2014)
Why not use a stand mixer instead of the food processor for the dough?
Hm it's thin crust, but it still looks a little doughy? How would you describe the chew of the bar pizza? I might have to give this a try.. though... I don't have one of these pans... meh.
Only the edge is doughy because he pinched it thicker there.
I'm curious: why not add the salt when pulsing the dry flour and yeast? Seems it would mix in more evenly. Thanks!
They’re trying to let the flour hydrate (in the bread-making world they call this “autolyse”), and salt would interfere with that process. Salt draws in water.
I think it’s because salt kills yeast
The yeast doesn't activate until it hydrates. Rapid Rise Instant yeast only needs room temperature water; traditional yeast, the yeast needed to soak without flour in body temperature water for about five minutes to activate.
@@matthewbbenton thanks!
At 14:35. Why do guys prep on that butchers block? Is it for the food, the chef or the camera?
The flour and water amounts as given comes out to 67% hydration, which is by a couple percentage points the highest hydration i have seen for south shore bar pizza. Also, the dough ball in the video doesn't *look that wet.
I'm gonna tell you something the best pizzas are from northeast PA In a small Town of old forge Pennsylvania You should go there and check them out New York has nothing on them
Waiting for Good-dough. 😂😂😂
Waiting for Good Dough😂oh! You are PUN-ishing 😊us
🙂👍🏻
Put the lemon in your distaff hand and rake the grater over the lemon on TOP! You can easily see how deep your going(into the white pith) and where there is more rind to get. The lemon is the "wood" and the grater is the "plane" use it so you can actually see what you are doing! Stop rubbing the lemon on top of an upside down grater!!!
🔫🏎🏎🏎🔥🏎🏎🏎🔫
Ummmm ... lemon pepper wings. Try, I must.
that was a good joke, waiting for good dough (waiting for godot). it almost went too quick but that was a foodie/literary pun! lol lol
My ex boss ran a tap room in the 60's and loaded them with salt ,gave them away and sold beer to take care of thirst!
Only cheese pizza of course
I'm confused by the thumbnail, those are obviously slices from different pizzas
LOL, you must be easily confused. The picture of the pizza in the thumbnail is one that was published with the recipe when it first appeared in the August/September 2014 issue of Cook's Country magazine. It is the one featured with the recipe on their website and likely in any ATK/CC/CI cookbook the recipe has appeared in since. Like this video, which was recorded about a year ago for TV broadcast on PBS beginning last fall, not everything on RUclips was created for RUclips.
Remember the dough boy , how round he was , we also getting round like the dough boy , hmmmmmmm, 🍞
ok
4:18 "Waiting for good dough" Uh oh, someone's using that liberal arts degree!
Ha! I didn't catch that until I read your comment. 😀
Needs a lot more cheese!😊
21:46 I must have missed the funny part?
Living in the Boston area for almost twenty-five years and originally from Long Island, NY; the bar pizza is truly a Cap Cod area style pizza. Boston is primarily New York Italian American style; a couple of great places, many places are not worth your money.
Its a South Shore thing moreso than Cape Cod (despite the name, the OG Cape Cod Cafe is in Brockton), but yeah its nearly impossible to find bar pizza in the actual city.
No sugar!!
Oh jeez, waiting for "good dough". We are not saints but we are waiting for it to rise.
Pizza doesn't excite me at all, but lemon pepper chicken wings?
You have my attention with that one.
"Waiting for good dough." Really, guys?
Lawman needs to stop “playing” to Bridget the whole time, & look into the camera.
This seems more like a natural conversation to me. I'm not looking for a camera when I talk to others.
Blink if you're being held captive, Bridget.
Who’s the token black woman and man?
At least hire someone with talent, enthusiasm and screen presence.
Please remove the unsanitary watch and roll down the sleeves to cover the tattoos.
Stupzzz.... you had the next lady literally seasoning and frying chicken with her rings and bracelet. but you only saw hmmm I see.... I wonder why?????????????
@@rayj5091 I agree with you. Remove all jewelry in the kitchen unless you're a fat cook cause those rings ain't coming off without lard or grease.
1/4 tsp. of this,1/8 tsp. of that. And why bother cooking the sauce? We wouldn’t want to impart any extra flavor in the already bland AF sauce. SMH
Ashley is sooo Cute!
Why anyone would go out of their way to make Bar Pizza is beyond me. I lived on the South Shore in MA, and everyone swore about Lynwood Pizza, so I was shocked to get this nasty crust, and horrible sauce. Just awful. I don't trust anyone who likes Lynwood pizza.
government funded programing
Government doesn’t force you to watch.
Very little funding for America's Test Kitchen is from the government. The program was founded by Cook's Illustrated magazine in the early 2000s.
I wish more of my taxes went to this :D
Your point