Let’s explore the unique and satisfying slice of what is South Shore Bar Pizza!
What is South Shore Bar Pizza?
South Shore bar pizza is a regional favorite on the South Shore of Massachusetts. The South Shore stretches southeast on the coast from Boston to Cape Cod, MA. It is where you can find the amazingly satisfying South Shore bar pizza. While this pizza takes a little effort and time, it is worth it!
What is South Shore bar pizza? South Shore bar pizza, or just “bar pizza,” or “bar pie,” if you’re actually in S. Mass or on The Cape, sets itself apart by having butter in the crust that creates an indulgent buttery and cracker-like crust.
The cheese, traditionally American white cheddar, is spread all the way to the edges to create a crispy and caramelized edge. Toppings are also spread all the way to the edges of the crust.
South Shore bar pizza is always baked in a small steel, straight-sided round pan. Some pizzerias have been using the same pans for more than forty years! I baked mine in a 9″ x 13″ cake pan. While the shape it produces is not traditional, it is a close approximation. The pan is coated in either butter, shortening, or oil (I used refined coconut oil in my recipe), and then the soft, pillowy dough is gently pressed into the pan to the edges. You do not want to roll or stretch the dough.
Best Sauce for South Shore Bar Pizza
The sauce for the South Shore bar pizza is simple yet delicious. It has tomatoes, oregano, and a little salt and sugar. You can add some red pepper flakes if you like things with a spicy kick. You do not cook the sauce before applying it to your pizza. And since some of the sauce gets spread to the edges of the pizza dough, it helps create a delicious and crispy rim around the edge of the crust. Here is the link to our South Shore bar pizza sauce.
In some pizzerias, the sauce spread to the edges is standard; in others, it’s optional. This is called “laced” or “burnt edges,” I did it in my bar pie recipe below. Different pizzerias use different terminology. So, be sure to know the terms for where you’re at! They might not know what you mean if you ask for your pizza to be “laced” in “burnt edges” territory!
Best Toppings for South Shore Bar Pizza
As this was my first time making South Shore bar pizza, I stuck to classic cheese. This pizza typically calls for American white cheddar. Some places mix in mozzarella, so I did that with my recipe, as I’m a big fan of mozzarella cheese on pizza. I also added some Parmesan, which I also find enjoyable on pizza. The most important thing with the cheese is to spread onto the edges!
If you want other toppings, you can add what ones you like. The traditional toppings all hit the delicious mark, from pepperoni and olives to anchovies and mushrooms. There can also be different toppings like pastrami, pickles, and linguiça (lin·​gui·​ca), a Brazilian and Portuguese sausage. Some places in the region offer a signature bar pizza with onion and salami or bacon. There is also a unique combo to the Randolph area in which baked beans can be added to your bar pizza.
Check out Edible South Massachusetts for their guide to where you can buy bar pizza in person.
Where South Shore Bar Pizza Was Invented
The story isn’t known for sure, but it is thought to have originated at the Cape Codd Café in Brockton around the mid to late 1940s. The Cape Cod Café opened in 1939. It is about 50 miles from Cape Cod, but when it opened, it was on Route 28, the only way to get to The Cape!
Tip for Making South Shore Bar Pizza
Make sure you have plenty of time. This is not a recipe you can rush. The dough rests for at least 18 hours. And when it comes out of the fridge, it will need time to warm up and rest before cooking.
My recipe calls for the pizza to be baked on a pizza stone. I did one on the pizza stone and one on the oven rack to see if it mattered. The pizza still cooked beautifully on the rack, but the top got slightly burnt due to the oven’s high temperature. If you put it on the rack, I suggest placing tinfoil over the pizza for the first part of cooking, then removing it for the second half.
South Shore bar pizza has a very specific dough, so you must make the dough in this recipe. Do not use a store-bought dough ball or a different dough recipe. You can use the sauce recipe below or 14oz. of a canned sauce (or your favorite homemade recipe), but it won’t be as authentic.
Recipe for South Shore Bar Pizza
Dough: (this will make two 9″ pizzas)
- 2 ½ cups (300g) Unbleached AP Flour
- 1 ½ tsp granulated sugar
- ¾ tsp instant yeast
- 4 tsp (19g) unsalted butter at room temperature; cut into ½” cubes
- 4 tsp (17g) olive oil
- 3/4 cup (170g) water, ice-cold (34 F to 38 F)*
- 1 tsp salt
*Fill a cup with cold water from the fridge and add some ice cubes to it. Let it sit for 10 minutes, and then when ready to use, strain out the ice cubes and measure that cold water to ¾ cup (170g).
Sauce:
- One 14-oz can (390g) of crushed tomatoes (about 1 ½ cups)
- ½ tsp dried oregano
- ½ tsp granulated sugar
- ¼ tsp salt
- Pinch of red pepper flakes (optional)
Topping:
- 6 ounces (170g) sharp white cheddar cheese, grated (about 1 ½ cups)
- 4 ounces (113g) mozzarella cheese, shredded (about 1 cup)
- 1 ¾ ounces (50g) Parmesan cheese, finely grated (1/2 cup)
- 2 teaspoons olive oil
For assembly:
4 teaspoons refined coconut oil or vegetable shortening, divided into two portions.
1 teaspoon olive oil, divided in half.
- To make the dough: Combine the flour, sugar, and yeast in the bowl of a food processor. Next, add the butter and oil and process until uniform, about 30 seconds. With the food processor running, add the water in a steady stream, processing until the dough is mixed and no dry flour remains, about 15 seconds. Cover the processor bowl and let the dough sit for 15 minutes.
- Add the salt and process until a consistent ball forms, about 30 seconds.
- Knead the dough on a lightly oiled surface. Knead until the dough is smooth and supple, about 30 seconds. Place the dough in a lightly oiled bowl and rest for 90 minutes.
- Transfer the dough onto a lightly floured surface. Divide the dough ball in half (about 260g per piece) and shape each into a tight, smooth ball. Any seams, pinch closed. Transfer each ball to a small bowl that has been lightly oiled. Turn the ball to coat in oil, placing seam side down. Cover each bowl with a tight-fitting lid. If you do not have a tight-fitting lid, cover each ball with a saran wrap and then place a dish towel over that. Refrigerate between 18 and 48 hours.
- To Make the Sauce: Combine all sauce ingredients in the food processor bowl or blender. Pulse until all ingredients are combined and smooth. Transfer to a container with a lid and refrigerate until needed. You can make the sauce up to 4 days ahead.
- To Assemble South Shore Bar Pizzas: About 2 ½ hours before baking, remove your dough from the refrigerator and allow it to rest at room temperature for 30 to 45 minutes.
- Grease the bottom and sides of two 12″ round pizza pans or two 9″ x 13″ cake pans with 2 teaspoons of the refined coconut oil or shortening (using 4 teaspoons total). Place one dough ball in the center of each pan and drizzle each with ½ teaspoon of olive oil.
- Using your hands, gently press the dough into the pan as evenly as possible. If the dough tightens up, don’t force it. Cover the pan and let it rest for about 10 minutes before trying to press again. Once the dough is pressed into the pan, cover the pan loosely and let sit until puffy, 60 to 90 minutes.
- Place your pizza stone on the middle rack of your oven for at least 45 minutes before baking. Preheat the oven to 500 F or 550 F, the highest your oven will allow.
- Combine the cheddar and mozzarella cheese in a bowl.
- Gently stretch the dough to cover the bottom of the pan completely (if it has sprung back from doing it previously. If it is already to the edges, there is no need to stretch again).
- Top one dough with ½ of the sauce, spreading it evenly and ensuring some flows over the edge.
- Top the sauce with ½ of the cheese mixture, covering the sauce entirely so that the cheese is spread to the edges.
- Sprinkle ½ the Parmesan over the top.
- Drizzle with 1 teaspoon of olive oil.
- Repeat steps 6-10 with the second dough.
- Bake the pizza in the pan directly on the pizza stone for 8-10 minutes, until the cheese is bubbly and browned. You want the rim of the pizza to be well-browned.
- Remove the pizza when it is browned and crisp on the edges, carefully slide it out of the pan, and place it directly on the pizza stone. It may need help coming out of the pan; a small spatula can help pry it out.
- Leave directly on the pizza stone for 2 to 4 minutes longer.
- Transfer the pizza to a cooling rack and sit for 5 minutes before cutting, serving, and enjoying.
What to Serve with South Shore Bar Pizza
You can serve this with any number of sides as you would with any pizza. Hot wings, garlic bread or knots, or salad make an excellent side for South Shore bar pizza. At Cape Cod Café, where it is thought that bar pizza was invented, they have a Greek salad that is supposed to be the perfect accompaniment!
How to Store Leftover South Shore Bar Pizza
South Shore bar pizza is best eaten immediately. However, if you have leftovers, let the pizza cool before placing it in a container, but place it in the fridge within two hours. There are specific pizza storage containers, but you can use any container that will fit the pizza, wrap it in tinfoil, or place it in a plastic bag. Place it in the fridge and eat it within 4 days. You can also place it in the freezer for up to 60 days.
How to Reheat South Shore Bar Pizza
The best method to reheat South Shore bar pizza is to heat the slices in a skillet on the stovetop – no need to preheat the pan! Place the skillet on the stovetop over medium heat, place the pizza in, and let heat for 6-8 minutes.
South Shore Bar Pizza
Ingredients
South Shore Bar Pizza Dough
- 2 ½ cups AP Flour (300g)
- 1 ½ tsp Granulated sugar
- ¾ tsp Instant Yeast
- 4 tsp Unsalted Butter (19g) at room temperature; cut into ½" cubes
- 4 tsp Olive Oil (17g) Extra Virgin
- ¾ cup Ice-cold Ice-cold (34 F to 38 F) *Fill a cup with cold water from the fridge and add some ice cubes to it. Let it sit for 10 minutes and then when ready to use, strain out the ice cubes and measure that cold water to ¾ cup (170g).
- 1 tsp salt
For Assembly
- 4 tsp Coconut Oil Refined, divided in two portions
- 1 tsp Olive Oil Divided into two portions
South Shore Bar Pizza Sauce
- 14 oz Crushed Tomatoes (390g) About 1 ½ cups
- ½ tsp Dried Oregano
- ½ tsp Granulated Sugar
- ¼ tsp Salt
- Pinch Red Pepper Flakes Optional
South Shore Bar Pizza Topping
- 6 ounces Sharp White Cheddar Cheese (170g) About 1 1/2 cups grated
- 4 ounces Mozzarella Cheese (113g) About 1 cup shredded
- 1 ¾ ounces Parmesan Cheese (50g) About 1/2 cup finely grates
- 2 teaspoons Olive Oil
Instructions
- To make the dough: Combine the flour, sugar, and yeast in the bowl of a food processor. Next, add the butter and 4 tsp olive oil and process until uniform, about 30 seconds. With the food processor running, add the water in a steady stream, processing until the dough is mixed and no dry flour remains, about 15 seconds. Cover the processor bowl and let the dough sit for 15 minutes.
- Add the salt and process until a consistent ball forms, about 30 seconds.
- Knead the dough on a lightly oiled surface. Knead until the dough is smooth and supple, about 30 seconds. Place the dough in a lightly oiled bowl and rest for 90 minutes.
- Transfer the dough onto a lightly floured surface. Divide the dough ball in half (about 260g per piece) and shape each into a tight, smooth ball. Any seams, pinch closed. Transfer each ball to a small bowl that has been lightly oiled. Turn the ball to coat in oil, placing seam side down. Cover each bowl with a tight-fitting lid. If you do not have a tight-fitting lid, cover each ball with a saran wrap and then place a dish towel over that. Refrigerate between 18 and 48 hours.
- To Make the Sauce: Combine all sauce ingredients in the food processor bowl or blender. Pulse until all ingredients are combined and smooth. Transfer to a container with a lid and refrigerate until needed. You can make the sauce up to 4 days ahead.
- For assembly: 4 teaspoons refined coconut oil or vegetable shortening, divided into two portions.
- 1 teaspoon olive oil, divided in half.
- To Assemble: About 2 ½ hours before baking, remove your dough from the refrigerator and allow it to rest at room temperature for 30 to 45 minutes.
- Grease the bottom and sides of two 12″ round pizza pans or two 9″ x 13″ cake pans with 2 teaspoons of the refined coconut oil or shortening (using 4 teaspoons total). Place one dough ball in the center of each pan and drizzle each with ½ teaspoon of olive oil.
- Using your hands, gently press the dough into the pan as evenly as possible. If the dough tightens up, don’t force it. Cover the pan and let it rest for about 10 minutes before trying to press again. Once the dough is pressed into the pan, cover the pan loosely and let sit until puffy, 60 to 90 minutes.
- Place your pizza stone on the middle rack of your oven for at least 45 minutes before baking. Preheat the oven to 500 F or 550 F, the highest your oven will allow.
- Combine the cheddar and mozzarella cheese in a bowl.
- Gently stretch the dough to cover the bottom of the pan completely (if it has sprung back from doing it previously. If it is already to the edges, there is no need to stretch again).
- Top one dough with ½ of the sauce, spreading it evenly and ensuring some flows over the edge.
- Top the sauce with ½ of the cheese mixture, covering the sauce entirely so that the cheese is spread to the edges.
- Sprinkle ½ the Parmesan over the top.
- Drizzle with 1 teaspoon of olive oil.
- Repeat steps 6-10 with the second dough.
- Bake the pizza in the pan directly on the pizza stone for 8-10 minutes, until the cheese is bubbly and browned. You want the rim of the pizza to be well-browned.
- Remove the pizza when it is browned and crisp on the edges, carefully slide it out of the pan, and place it directly on the pizza stone. It may need help coming out of the pan; a small spatula can help pry it out.
- Leave directly on the pizza stone for 2 to 4 minutes longer.
- Transfer the pizza to a cooling rack and sit for 5 minutes before cutting, serving, and enjoying.
Notes
Nutrition
Heather is a passionate culinary enthusiast who has honed her baking and cooking skills since she was a young girl. Her culinary journey started in the kitchens of her mom, dad, aunt, and grandma. Even though Heather loves the comfort of a familiar recipe, she often embraces the role of an explorer in the kitchen and enjoys experimenting with new techniques and ingredients.