If you want to bake authentic South Shore bar pizza at home, you need the right tools. One essential item is a high-quality pizza pan specifically designed for South Shore-style pizzas. These pans can be light or dark colored. The light pans will reflect heat instead of absorbing it, producing a light colored crust. Dark colored pans are heavier and absorb more heat, ensuring even heat distribution for a perfectly crispy crust. To achieve that signature South Shore bar pizza flavor and texture, investing in these durable, pizza pans is a must. You cannot create South Shore bar pizza without these specific pans!
But where can you find the best pizza pans for your South Shore bar pizza? Look no further! We have done the research for you and compiled a list of the top-rated South Shore bar pizza pans available to purchase. Whether you’re a seasoned home cook or a pizza enthusiast, these pans will elevate your pizza-making game to the next level.
Don’t settle for subpar pizza pans when you can bake like a pro with authentic South Shore bar pizza pans. Get ready to enjoy delicious homemade bar pizza that rivals your favorite local pizzeria. Let’s dive into the world of South Shore bar pizza and discover the secrets to creating this regional specialty in your own kitchen!
The Right Bar Pizza Pans
Drawing on my extensive experience in bar pizza establishments, I’ve observed that a key tool in their arsenal is a light-colored, 10×1 aluminized steel circular pizza pan. Over years of seasoning and rigorous use, these pans acquire a distinct blackened appearance. These specialized pans are crucial for anyone aiming to create authentic bar pizza. In addition to various recipes for South Shore bar pizza, it’s important to note that commercial ovens reach much higher temperatures than typical home ovens.
Many professional kitchens ovens incorporate a fibrament stone at the bottom, aiding in achieving that perfectly crispy crust. If you opt for a lighter pan, it’s essential to use a pizza stone or pizza steel to ensure the bottom of your pizza crisps up effectively. Without this, you’ll need to extend the cooking time, which often leads to an overcooked bar pizza pie.
Dark Pizza Pan
The 10 x 1 circular pan is ideal for home bakers, especially those who don’t have a baking stone or steel. These pans ensure a nicely and evenly browned pizza bottom. I personally use Lloyd pans, which consistently deliver excellent results. It’s important to pre-season these pans before use to avoid sticking. I typically use about 2 tablespoons of vegetable oil to coat the bottom and sides of the pan. This not only helps in frying the bottom of the dough but also prevents it from sticking.
Light Pizza Pan
This particular light-colored pan is a staple in many South Shore bar pizza establishments. However, there’s a growing trend towards non-stick pans, which are coated to simplify pizza removal. Even with these pans, I recommend applying 2 tablespoons of vegetable oil to the bottom and sides. This step is crucial for effectively frying the pizza’s bottom. Additionally, when using these pans, having a pizza stone or steel is vital to achieve that perfectly crisp crust.
To purchase the correct pans you can contact Bobby Owens at Baystate Restaurant Products Inc, Brockton, Massachusetts at (800) 244-6692 They are the main supplier for many South Shore bar pizza locations.
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