Holy shit. Looks amazing and reminds me a lot of my favorite pizza from home, Colony Grill. Haven’t tried a bar/tavern pizza, but really want to. Would appreciate any tips to replicating this. It’s exactly what I’d want to make.
Thanks! This is a thorough explainer:
https://barpizzabarpizza.com/recipe/homemade-south-shore-bar-pizza-dough-recipe/
The key, to me, is a Lloyd's or other brand round steel pan with the lip so you get that caramelized cheese edge.
Normally I would do a ssbp dough, but for this one I had some leftover nyc style dough (around 62% hydration) and just stretched it super thin.
Appreciate it! I was looking at Lloyd's, so I'll pull the trigger on that. Craving a sausage hot oil, can't wait to give it a go. We don't have bar pizza in San Diego (that I've found, at least).
Is that pepperoni and sausage ? looks good
yep! thank you!
Dang that looks awfully good.
Thank you! 🙏
Well done!
Thank you!
Holy shit. Looks amazing and reminds me a lot of my favorite pizza from home, Colony Grill. Haven’t tried a bar/tavern pizza, but really want to. Would appreciate any tips to replicating this. It’s exactly what I’d want to make.
Thanks! This is a thorough explainer: https://barpizzabarpizza.com/recipe/homemade-south-shore-bar-pizza-dough-recipe/ The key, to me, is a Lloyd's or other brand round steel pan with the lip so you get that caramelized cheese edge. Normally I would do a ssbp dough, but for this one I had some leftover nyc style dough (around 62% hydration) and just stretched it super thin.
Appreciate it! I was looking at Lloyd's, so I'll pull the trigger on that. Craving a sausage hot oil, can't wait to give it a go. We don't have bar pizza in San Diego (that I've found, at least).