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
Thin, buttery pan-fried pizza with a biscuit-like crumb and crunchy laced rim
The legendary Massachusetts tavern bar pizza: enriched with butter and oil, and pressed thin into seasoned dark steel pans. The dough fries directly in the pan, baking into a biscuit-like, golden-crisp base that stays flat and crunchy, crowned with a signature blackened, caramelized cheese rim.
Calculator
Pick Your Pan
RECOMMENDED PAN: Dark Hard-Anodized Steel (LloydPans) or Seasoned Blue Steel
Using glass or shiny aluminum?
Light-colored metal and Pyrex glass reflect heat away from the bottom. Place your oven rack on the lowest level, preheat a baking steel or stone directly beneath the pan, and add 3–5 minutes to your bake time to crisp the bottom crust.
Pan Shape
Pan Size
How many pizzas are you making?
4
Dough per pizza--
Total dough--
Pan area--
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 |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Spiced South Shore Tomato Paste Sauce | 0.900 | ||
| Mild White Cheddar (Block, Freshly Shredded) | 0.800 | ||
| Whole Milk Mozzarella (Block, Freshly Shredded) | 0.800 | ||
| Laced Edge Pepperoni / Linguica | 0.500 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature525°F
Bake Time10-12 min
SurfacePreheated Baking Steel on Lowest Rack
Bake in Crisco-greased dark steel pan directly on 525°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 200g balls for 10" pans (or 288g 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 525°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.