8m
- Combine all-purpose flour (100%), 55% water, 1.5% sugar, and 0.5% IDY.
- Mix on low until a stiff mass forms.
- Add 5% softened butter, 5% olive oil, and 2.0% salt.
- Knead for 8 minutes until smooth and firm.
South Shore Bar Pizza
Authentic Massachusetts tavern pie with dark cheddar laced rim & buttery crisp bottom
The classic Massachusetts South Shore bar pizza (Cape Cod / Town Spa recreation). Formulated with a stiff 55% hydration dough enriched with 5% olive oil and 5% butter, pressed into a shortening-greased dark steel pan, sauced edge-to-edge, and blanketed with shredded mild white cheddar and butterkäse pushed up the pan rim to create its legendary blackened, crispy laced edge.
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4
Dough per pizza--
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| All-Purpose Flour | 100% | ||
| Water | 55.0% | ||
| Butter (Softened) | 5.0% | ||
| Olive Oil | 5.0% | ||
| Fine Sea Salt | 2.0% | ||
| Granulated Sugar | 1.5% | ||
| IDY | 0.50% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Spiced South Shore Tomato Paste Sauce | 0.900 | ||
| Mild White Cheddar | 0.800 | ||
| Whole Milk Mozzarella / Butterkäse | 0.800 | ||
| Laced Edge Pepperoni / Linguica | 0.500 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature500°F
Bake Time10-12 min
SurfacePreheated Baking Steel on Lowest Rack
Bake in Crisco-greased dark steel pan directly on 500°F preheated steel for 10 to 12 minutes until perimeter cheese caramelizes into a deep dark-mahogany crunchy lace.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
- Bulk ferment at room temperature for 2 hours.
- Divide into 180g balls (for 12" pans).
- Place in airtight containers and cold proof in the refrigerator for 24 to 48 hours.
2h
- Coat a dark steel bar pan generously with Crisco or softened butter.
- Press dough flat across the pan bottom and slightly up the rim.
- Rest covered for 2 hours.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Spread spiced tomato sauce completely to the edges.
- Blanket with shredded white cheddar and mozzarella/butterkäse, pushing cheese directly against the metal sidewalls to ensure a continuous laced rim.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
12m
- Bake in pan directly on preheated baking steel at 500°F for 10 to 12 minutes until the perimeter cheese is blackened and crisp.
- Use a spatula to release the lace and slide onto a wire cooling rack.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment24-48h
Final Proof2h
Mix stiff dough with butter and oil. Bulk ferment 2 hours at room temp, cold proof in fridge for 24 to 48 hours. Bring to room temp 2 hours before pressing into pans.