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SignificantDrawer374
Looks pretty spot on
Tuanaki
My attempt at a pizza heavily inspired by South Shore bar pies of Massachusetts. This is not a true bar pie since it’s a little larger (12″) than the 10″ version you would typically find.
Recipe:
Dough Formula
Bread Flour – 175 g
Water (60%) – 105 g
Olive Oil (4% ) – 7 g
Salt (2.3%) – 4 g
Sugar (1.7%) – 3 g
Yeast (0.5%) – 0.9 g
Process
-Mix everything until smooth, rest 20 min, then knead briefly.
-Ball the dough and cover. Cold ferment 24–48 hours in the fridge.
-Pull from the fridge 3 hours before baking.
Pan Proof & Bake
-Let dough rest at RT for about 2 hours.
-Preheat oven at 500° F with pizza steel for 45 min.
-Grease a 12″ x 1″ pan (I use Llyods pans).
-Press dough edge-to-edge; if the dough resists, rest 10–15 min and try again.
-Cover and proof in the pan 45–60 min until slightly puffy.
-Gently press it flat again and remove any air bubbles before topping.
-Add sauce and cheese. 150g sauce and 200g cheese is a good starting point.
-Bake 12 min in the pan on the steel, then 2 min directly on the steel without the pan.
-Cool 2–3 min on a rack before slicing.
shackbleep
Gorgeous!
ackermann
No idea what a south shore bar pie is, or what it’s supposed to look like… but this looks delicious!
Orange-Enough
Hello fellow masshole 👋🏻
I_Seen_Some_Stuff
That’s a cool cooking method – in the pan and then out of the pan. Thanks for sharing OP!
8 Comments
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Looks pretty spot on
My attempt at a pizza heavily inspired by South Shore bar pies of Massachusetts. This is not a true bar pie since it’s a little larger (12″) than the 10″ version you would typically find.
Recipe:
Dough Formula
Bread Flour – 175 g
Water (60%) – 105 g
Olive Oil (4% ) – 7 g
Salt (2.3%) – 4 g
Sugar (1.7%) – 3 g
Yeast (0.5%) – 0.9 g
Process
-Mix everything until smooth, rest 20 min, then knead briefly.
-Ball the dough and cover. Cold ferment 24–48 hours in the fridge.
-Pull from the fridge 3 hours before baking.
Pan Proof & Bake
-Let dough rest at RT for about 2 hours.
-Preheat oven at 500° F with pizza steel for 45 min.
-Grease a 12″ x 1″ pan (I use Llyods pans).
-Press dough edge-to-edge; if the dough resists, rest 10–15 min and try again.
-Cover and proof in the pan 45–60 min until slightly puffy.
-Gently press it flat again and remove any air bubbles before topping.
-Add sauce and cheese. 150g sauce and 200g cheese is a good starting point.
-Bake 12 min in the pan on the steel, then 2 min directly on the steel without the pan.
-Cool 2–3 min on a rack before slicing.
Gorgeous!
No idea what a south shore bar pie is, or what it’s supposed to look like… but this looks delicious!
Hello fellow masshole 👋🏻
That’s a cool cooking method – in the pan and then out of the pan. Thanks for sharing OP!
Massachusetts mentioned 🗣️🗣️🗣️