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Author Topic: My South Shore Bar Pizza  (Read 15945 times)

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Offline foreplease

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Re: My South Shore Bar Pizza
« Reply #260 on: August 05, 2021, 09:26:09 PM »
Double posted from the daily thread.


Until tonight, I haven’t made bread or pizza in 2 months. This is my first attempt at a South Shore Bar Pie. This cast iron pan is the closest thing I have to what is normally used. My wife and I both loved it. When she told me so I said “Good, there is another dough in the fridge ready to go sometime soon.” I think this is the best I have ever done first time trying a new style. Thanks to Hans and several other people who have posted here.
-Tony

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #261 on: August 05, 2021, 09:53:47 PM »
That looks really good Tony, I'm happy that you made it!
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Offline foreplease

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Re: My South Shore Bar Pizza
« Reply #262 on: August 05, 2021, 10:50:51 PM »
Thanks, Hans. I have been interested in trying it since about April. Glad to finally have gotten to it.
-Tony

Offline foreplease

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Re: My South Shore Bar Pizza
« Reply #263 on: August 07, 2021, 07:38:25 PM »
Used the other dough tonight. Delicious.

-Tony

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #264 on: November 02, 2021, 06:41:56 PM »
Not South Shore, but made in the Lloyd Bar Pizza pan. I liked being able to slide the pizza straight onto the stone to crisp the bottom. First time using it, no sticking at all.

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Offline thezaman

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Re: My South Shore Bar Pizza
« Reply #265 on: November 07, 2021, 08:32:05 AM »
That look amazing Hans. Is that pan available on Amazon

Offline HansB

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Re: My South Shore Bar Pizza
« Reply #266 on: November 07, 2021, 01:54:14 PM »
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Offline Quebert

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Re: My South Shore Bar Pizza
« Reply #267 on: November 15, 2021, 04:43:51 PM »
looks goooooood!  I have to start making these ASAP.  Would the stretch/fold/rest/repeat 3-4 times technique I use to make Neo dough work here?

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