A D V E R T I S E M E N T


Author Topic: My South Shore Bar Pizza  (Read 14317 times)

0 Members and 1 Guest are viewing this topic.

Offline pizzaman1

  • Registered User
  • Posts: 51
  • I Love Pizza!
Re: My South Shore Bar Pizza
« Reply #240 on: July 12, 2021, 01:07:15 PM »
thanks hans!!

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30657
  • Location: Texas
  • Always learning
Re: My South Shore Bar Pizza
« Reply #241 on: July 12, 2021, 01:09:26 PM »
pizzaman1,

I agree with Hans, you did a nice job. Is there a particular recipe you used?

Peter

Offline pizzaman1

  • Registered User
  • Posts: 51
  • I Love Pizza!
Re: My South Shore Bar Pizza
« Reply #242 on: July 12, 2021, 03:01:25 PM »
Thanks Peter!

58% hydration
1.8% sea salt
0.6% CY
3% oil

balled shortly after mix, CF overnight. took the dough balls out a few hours before baking! i used crisco in pan, ill try oil next time to compare!

Offline Dasnyde4

  • Registered User
  • Posts: 75
  • Location: Mount Joy, PA
  • I Love Pizza!
Re: My South Shore Bar Pizza
« Reply #243 on: July 15, 2021, 08:25:20 PM »
Has anyone tried todzillas gluten free recipe?  My mom is gluten free and was thinking of trying when she visits next

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #244 on: July 15, 2021, 09:34:31 PM »
This formula works great for Detroit Style. Just scale it to 200g for a 10" SSBP.

http://orlandofoods.com/gluten-free-pan-pizza/
Instagram @hans_michigan

A D V E R T I S E M E N T


Offline Dasnyde4

  • Registered User
  • Posts: 75
  • Location: Mount Joy, PA
  • I Love Pizza!
Re: My South Shore Bar Pizza
« Reply #245 on: July 17, 2021, 08:26:15 PM »
So I decided to take my own spin on South Shore Gluten Free Bar style.  This turned out really well.  My mom loved this and I thought it was probably the best gluten free I have ever had.  It tasted pretty close to the regular bar.  I ended up cooking it for 13 mins in the pan and then 3ish min on the stone to finish up the browning.  It sat on the counter for about 7 hours at 75ish.  I made two doughs, but it only came out to about 170g.  I ended up making 1 and a half pizzas.  If doing this again, I would up the total grams to about 250 I thin,.

Flour Caputo Gluten Free (100%)   212.396   
Water(68%)   144.429   
Instant Dry Yeast (0.7%)   1.487   
Regular/Fine Sea Salt (2%)   4.248   
Olive Oil (8%)   16.992   
Sugar (1.5%)   3.186   
Baking Soda (0.5%)   1.062   
Total (180.7%)   383.8   
Single Ball (2 balls total)   191.9   
« Last Edit: July 17, 2021, 08:28:39 PM by Dasnyde4 »

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #246 on: July 17, 2021, 09:22:09 PM »
That looks really good. You just can't beat Caputo Fioreglut.
Instagram @hans_michigan

Offline Dasnyde4

  • Registered User
  • Posts: 75
  • Location: Mount Joy, PA
  • I Love Pizza!
Re: My South Shore Bar Pizza
« Reply #247 on: July 17, 2021, 09:56:14 PM »
That looks really good. You just can't beat Caputo Fioreglut.

Yeah irs pretty good although super pricy.  It does have a smell that is a little off putting,  but better than anything else on the market

Offline Monkeyboy

  • Registered User
  • Posts: 89
  • Location: ATL
  • I Love Pizza!
Re: My South Shore Bar Pizza
« Reply #248 on: July 23, 2021, 08:18:52 AM »
Made another bar pie
Dough was
150g flour (used 1/3 All Trumps and 2/3 KABF)
100g water
7g oil
3g salt
2g IDY
Whirrled in Ninja food processor, gave a few folds.  Let sit for about 4 hours room temp.  Fridge for about 18 hours
Pressed into oiled pan, let rest, press more then leave it for about 3 hours.
Dock
Add garlic and oil to base, shredded parm
Add no cook tomato sauce
Add a mix of shredded Mozz, Cheddar and Shpoppy Shawns Shmoked Cheddar and Bacon cheese.
Slivered onion
Garlic
Pepperoni
500 oven on Baking Steel
noms

<this one was more greasy than past Bar pies, due to more cheddar this time>

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28045
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: My South Shore Bar Pizza
« Reply #249 on: July 29, 2021, 02:13:06 PM »
Friday Bar Pie.

That is a real thing of beauty.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #250 on: July 30, 2021, 10:56:18 AM »
That is a real thing of beauty.

Thank you Craig.
Instagram @hans_michigan

Offline Pie Charles

  • Registered User
  • Posts: 37
  • Location: Houston, Texas
Re: My South Shore Bar Pizza
« Reply #251 on: August 01, 2021, 08:26:59 PM »
Here's my first attempt at bar pizza. The first one (burger) i baked at 525 but had to pull it at 10 min's. didn't get done. The 2nd one (pep/onion) did at 475 on a baking steel for 13 min's. It cooked through pretty nice.

Appreciate any comments or suggestions. Thanks...

Flour KAAP Bread Flour
Water 65.0%
IDY      0.50%
Salt      1.50%
EVOO   8.00%

190 g per pizza

Mixed in a food processor using 78F water, bulked for 2 hours at RT
re-balled, into CF for 26 hours
RT for 2 hours, panned

sauce is cento crushed tom's, lil sugar, salt, oregano

Mix of cheese: 185g total, 135g WM Mozz, 50g Tillamook Extra Sharp Cheddar

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #252 on: August 01, 2021, 11:31:48 PM »
Looks good!
Instagram @hans_michigan

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #253 on: August 01, 2021, 11:32:50 PM »
Todays SSBP. Sausage and red onion.

Instagram @hans_michigan

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 7693
  • Age: 61
  • Location: St. Joseph, MI
Re: My South Shore Bar Pizza
« Reply #254 on: August 05, 2021, 01:26:34 PM »
Todays SSBP. Sausage and red onion.
Beautiful, Hans! A real stunner. I love sausage and red onion together.
-Tony

A D V E R T I S E M E N T


Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #255 on: August 05, 2021, 04:01:28 PM »
Thanks Tony!
Instagram @hans_michigan

Offline Pizza_Not_War

  • Registered User
  • Posts: 2217
  • Location: Portland OR
Re: My South Shore Bar Pizza
« Reply #256 on: August 05, 2021, 06:17:00 PM »
Todays SSBP. Sausage and red.
Looks great, what's the bake time? I always flinch and pull pizza a bit early, but my family seems to like slightly underdone food.  ???

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #257 on: August 05, 2021, 06:21:52 PM »
That was 17 minutes as I wanted a well done pizza.

This one from Tuesday was 525 for 12 minutes and not "laced" as they call it in MA, which means I did not spread the sauce to the edge to get black.

Instagram @hans_michigan

Offline apizza

  • Supporting Member
  • *
  • Posts: 888
  • Location: Wethersfield, CT
  • I Love Pizza!
Re: My South Shore Bar Pizza
« Reply #258 on: August 05, 2021, 06:48:05 PM »
Question about your sausage. I usually buy loose sausage meat and just place it on pizza. Yours looks like nice large pieces, which I want. Is your sausage in casing or do you use large grabs of loose meat? Perhaps you roll it?
Marty

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6151
  • Location: Detroit, MI
    • 500px
Re: My South Shore Bar Pizza
« Reply #259 on: August 05, 2021, 07:11:44 PM »
Question about your sausage. I usually buy loose sausage meat and just place it on pizza. Yours looks like nice large pieces, which I want. Is your sausage in casing or do you use large grabs of loose meat? Perhaps you roll it?

That pizza has Whole Foods Hot Italian Sausage. I removed it from the casing and pinch off chunks. Then I brush a thin honey/water solution on the sausage so that it browns nicely. Otherwise I just buy ground pork and add spices myself.
Instagram @hans_michigan

A D V E R T I S E M E N T


 

wordpress