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Author Topic: My South Shore Bar Pizza  (Read 33137 times)

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Offline HansB

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My South Shore Bar Pizza
« on: September 20, 2020, 12:25:23 PM »
This was my first attempt using a 12" pan and a formula close to Adam Kuban's.
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #1 on: September 20, 2020, 12:29:01 PM »
I just received these authentic 10" pans from Bay State Restaurant Products in MA. I'll be working on getting a good formula although I won't get to Boston until November to sample Cape Code Cafe and Lynwood Cafe to sample the real thing.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline scott r

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Re: My South Shore Bar Pizza
« Reply #2 on: September 20, 2020, 01:55:20 PM »
Hans, that looks spot on!

Offline jsaras

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Re: My South Shore Bar Pizza
« Reply #3 on: September 20, 2020, 01:58:27 PM »
Thatís a mighty fine looking pie there!
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Offline scott r

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Re: My South Shore Bar Pizza
« Reply #4 on: September 20, 2020, 02:01:05 PM »
I have a feeling that when Hans has the real thing hes going to feel pretty good about his version... Knowing him l have a feeling it will be better than the original!

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Offline TXCraig1

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Re: My South Shore Bar Pizza
« Reply #5 on: September 20, 2020, 02:31:13 PM »
That's one fine looking pizza. I don't think I've ever put basil on a pie with mushrooms.
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Offline HansB

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Re: My South Shore Bar Pizza
« Reply #6 on: September 20, 2020, 05:37:27 PM »
I have a feeling that when Hans has the real thing hes going to feel pretty good about his version... Knowing him l have a feeling it will be better than the original!

Fingers crossed! Looking forward to the real thing.  :)
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline Pete-zza

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Re: My South Shore Bar Pizza
« Reply #7 on: September 25, 2020, 04:40:05 PM »
Hans,

Did you cut the pizza party style or in regular triangular slices?

Peter

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #8 on: September 25, 2020, 07:03:28 PM »
 ;)

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline TXCraig1

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Re: My South Shore Bar Pizza
« Reply #9 on: September 27, 2020, 09:17:14 AM »
Words can't do that pie justice.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline corkd

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Re: My South Shore Bar Pizza
« Reply #10 on: October 01, 2020, 10:13:06 AM »
Looks great! Though larger than 10Ē it looks like my Breville oven/pan are perfect for this style. Funny, I lived & worked throughout the south shore years ago & had no idea this style was a thing. Didnít spend enough time in bars LOL.

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #11 on: October 01, 2020, 10:30:40 AM »
I've never had one myself. I'm hoping to try a few next month. Town Spa, Lynwood Cafe, and Cape Cod Cafe are on my list.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline MCGaff

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Re: My South Shore Bar Pizza
« Reply #12 on: November 12, 2020, 10:11:20 AM »
Wow, that looks great and much better then most south shore bar pizza places I've had. Do you have a dough recipe to share? I've never tried a bar pizza in Massachusetts with cracker like crust, closest place with that style would be Colony Grille in CT. Bay State pans are well known to be used at most south shore bar pizza places, much more affordable then the lloyds pans and work better imo. Thanks in advance!
« Last Edit: November 12, 2020, 10:13:51 AM by MCGaff »

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #13 on: November 13, 2020, 08:34:10 PM »
Wow, that looks great and much better then most south shore bar pizza places I've had. Do you have a dough recipe to share? I've never tried a bar pizza in Massachusetts with cracker like crust, closest place with that style would be Colony Grille in CT. Bay State pans are well known to be used at most south shore bar pizza places, much more affordable then the lloyds pans and work better imo. Thanks in advance!

I used this: https://barpizzabarpizza.com/recipes/homemade-south-shore-bar-pizza-dough-recipe/
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline norma427

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Re: My South Shore Bar Pizza
« Reply #14 on: November 13, 2020, 09:52:02 PM »

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Offline HansB

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Re: My South Shore Bar Pizza
« Reply #15 on: November 13, 2020, 10:41:35 PM »
Look sooo delicious Hans!  :drool:

Norma

Thanks Norma!
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline parallei

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Re: My South Shore Bar Pizza
« Reply #16 on: November 13, 2020, 11:08:15 PM »
I used this: https://barpizzabarpizza.com/recipes/homemade-south-shore-bar-pizza-dough-recipe/

Hans,
Because I'm getting more interested in this style, I attempted to break the recipe you linked down to Baker's Percentages. I may have messed up. somone can check me, but this is what I came up with:
Item       Baker's %
Flour           100.0
Water       52.6
Salt           1.8
Sugar       1.3
ADY           1.6
Butter       6.3
Corn Oil   12.6

Tf = 0.09
« Last Edit: November 14, 2020, 01:13:32 PM by parallei »

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #17 on: November 14, 2020, 08:55:04 AM »
Hans,
Because I'm getting more interested in this style, I attempted to break the recipe you linked down to Baker's Percentages. I may have messed up. somone can check me, but this is what I came up with:
Item       Baker's %
Flour           100.0
Water       52.6
Salt           1.8
Sugar       1.3
ADY           1.6
Butter       6.3
Corn Oil   12.6

Tf = 0.09?

I should have posted my numbers. yours look right on, I rounded a bit. I have never used TF so don't know about that. I just use g/sq. in., 200g for a 10" pie.

Flour    100% (115g)
Water    52%
Oil        12%
Butter  6.2%
Salt        2%
Sugar  1.4%
IDY        1%
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline parallei

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Re: My South Shore Bar Pizza
« Reply #18 on: November 14, 2020, 01:15:52 PM »

...............I have never used TF so don't know about that. I just use g/sq. in., 200g for a 10" pie.


Yeah, that is a TF of 0.09.

Plus, I forgot to say what a wonderful looking pie!

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #19 on: November 21, 2020, 06:53:06 PM »
Today's pie.

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

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