A Culinary Journey to Massachusetts’ South Shore
Source: https://www.kingarthurbaking.com/recipes/south-shore-bar-pizza-recipe
RECIPE BY ANDREW JANJIGIAN
King Arthur Baking Company brings a slice of Massachusetts’ culinary tradition to kitchens everywhere with its South Shore Bar Pizza recipe. This pizza, a staple in the pubs, taverns, and dives of Massachusetts’ South Shore, is renowned for its crispy, thin crust, fully covered with sauce and cheese that crisps up beautifully at the edges. Unlike the typical large, shareable pizzas, South Shore bar pizza is usually a single-serve delight, often enjoyed with a cold pitcher of beer. However, King Arthur’s recipe adapts this local favorite into a two-pizza serving, perfect for a family meal or a gathering with friends.
The Recipe: A Blend of Simplicity and Flavor
The recipe, curated by Andrew Janjigian, is a testament to the simplicity and deliciousness of homemade pizza. It requires basic ingredients like King Arthur Unbleached All-Purpose Flour, granulated sugar, instant yeast, unsalted butter, olive oil, water, and table salt for the dough. The sauce is a flavorful mix of crushed tomatoes, dried oregano, sugar, salt, and a pinch of red pepper flakes. For the toppings, a blend of sharp white cheddar, mozzarella, and Parmesan cheeses is recommended, along with a drizzle of olive oil for that extra zing.
The Process: Patience Yields Perfection
Making the South Shore Bar Pizza is a labor of love and patience. The dough preparation involves combining the ingredients in a food processor, followed by a series of processing, resting, and kneading steps. The key to its unique texture is the extended refrigeration period of the dough, ranging from 18 to 48 hours. This slow fermentation process contributes to the development of flavor and the perfect crust texture. The assembly and baking process is equally meticulous, ensuring that each pizza is crafted to perfection.
A Taste of Authenticity and Versatility
While the recipe is straightforward, it leaves room for personalization and experimentation. Whether baked in a traditional round pan for authenticity or a 9″ x 13″ pan for convenience, the result is a delightful pizza with a crispy crust and flavorful toppings. The blend of cheeses and the homemade sauce create a harmonious balance of flavors, making each bite a delightful experience.
A Recipe That Resonates with Home Bakers
The South Shore Bar Pizza recipe has garnered rave reviews from home bakers. Enthusiasts have praised its flavor, the crispiness of the crust, and the ease of following the recipe. It has become a favorite in many households, with some bakers incorporating their twists to the toppings or sauce. The recipe’s success lies not just in its taste but also in its ability to bring people together, recreating a beloved regional specialty in their own kitchens.
Conclusion: More Than Just a Pizza
King Arthur’s South Shore Bar Pizza recipe is more than just a guide to making pizza; it’s an invitation to explore regional American cuisine and create memorable culinary experiences at home. It encourages bakers to experiment, adapt, and enjoy the process of crafting something truly special. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises a delightful journey into the heart of Massachusetts’ South Shore, one delicious slice at a time.
King Arthurs South Shore Pizza Recipe
Ingredients
Dough
Sauce
For assembly
Toppings
Instructions
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Preparing the Dough:
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In a food processor, mix together flour, sugar, and yeast. Blend in the butter and oil until the mixture is homogenous, roughly 30 seconds. While the processor is on, gradually pour in the water. Blend until the dough is evenly mixed without any dry flour, taking about 10 to 15 seconds. Let the dough rest inside the covered food processor for 15 minutes.
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Incorporate the salt and blend until the dough forms a uniform ball and the sides of the bowl appear clean, which should take about 15 to 30 seconds.
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On a surface lightly coated with oil, knead the dough until it becomes smooth and elastic, approximately 30 seconds. Place it in a lightly oiled bowl, cover it, and allow it to rise until it becomes slightly puffy, around 90 minutes.
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Move the dough to a surface dusted with flour. Split it into two halves (each roughly 260g), and shape each into a tight, smooth ball, sealing the seams at the bottom. Put each ball into a small, oiled bowl, ensuring they are coated with oil, and then position them seam-side down. Seal the bowls tightly and refrigerate them for a minimum of 18 hours, up to 48 hours.
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Making the Sauce:
In a food processor or blender, blend all sauce ingredients until smooth. Store the sauce in a container in the refrigerator until it's time to use it. This sauce can be prepared several days in advance.
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Assembling and Baking the Bar Pizzas:
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Roughly 2 1/2 hours before baking, take the dough out of the fridge and let it sit at room temperature for about 30 to 45 minutes.
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Apply 2 teaspoons of coconut oil or shortening to the bottom and sides of two 12" round pizza pans or two 9" x 13" pans (using a total of 4 teaspoons). Place a dough ball in the center of each pan and lightly drizzle with 1/2 teaspoon of olive oil.
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Gently push the dough towards the edges of the pans, ensuring even coverage (the dough will spread easily due to the grease). If the dough resists, cover the pan and let it rest for 5 to 10 minutes before trying again. Once spread, cover the dough loosely and let it rise until it becomes puffy, which should take 1 to 1 1/2 hours.
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About 45 minutes before baking, place a baking steel or stone in the middle rack of your oven and preheat it to 500˚F to 550°F.
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Mix cheddar and mozzarella cheeses in a small bowl. For each pizza, gently stretch the dough to cover the pan completely. Spread 1/2 cup of the sauce over the dough, ensuring it reaches the edges. Evenly distribute half of the cheese mixture over the sauce, covering the edges well. Sprinkle about 1/4 cup of Parmesan and drizzle with 1 teaspoon of olive oil.
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Bake each pizza on the steel or stone for 8 to 10 minutes until the cheese is bubbly and browned, and the crust is well-browned. Prepare the second pizza while the first one is baking.
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After baking, use an offset spatula to loosen the pizza from the pan. Slide it directly onto the steel or stone for an additional 2 to 4 minutes until it's browned and crisp. Transfer the pizza to a wire rack and let it cool for 5 minutes before slicing and serving. Repeat the process for the second pizza.
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Storage Tips:
Bar pizza is best enjoyed fresh, but leftovers can be stored in the fridge in an airtight container for a few days. Reheat slices in a cast iron pan on the stove or in a toaster oven until warm.
Note
Baker's Notes:
For an authentic South Shore bar pizza experience, use a straight-sided round pan. A 9" x 13" pan is a good alternative, though it yields a less traditional shape. For the most genuine experience, a visit to the South Shore is recommended!
