Meet Our New Favorite Pizza

South Shore's hyper-local, super-crispy pizza. [logo]( [hero]( Andrew Janjigian Blog Contributor I grew up south of Boston, only two towns and five miles from the northwestern border of the South Shore of Massachusetts (a region stretching along the coast from Boston toward Cape Cod). And yet I had never heard of South Shore bar pizza until about 10 years ago. If you, too, are unfamiliar with this hyper-local pizza style, here's a breakdown: It's a medium-thick, crisp-bottomed pan pizza, typically sold in bars, taverns, and cafés. You should also know this style has extremely devoted fans. Like, extremely devoted. And after trying South Shore bar pizza, you may become a devotee too. That's what happened to me. After visiting some of the 90-plus shops that serve South Shore bar pizza, I'm now a huge fan, and — since I don't live down that way myself — I figured out how to make it at home. Here's how. This week's assignment Take a (virtual) trip to the South Shore by making this pizza [Get the Recipe]( [hero]( 1. Nail the bake To achieve this pizza's characteristically crisp bottom crust; lacy, near-burnt edges; and well-browned top, bar pizzas need to be cooked hot and fast. At home, this is best done on a baking steel or stone (steel is preferable if you have one, since it is a better conductor of heat), in an oven heated to the maximum temperature possible — up to 550°F, if your oven and pans allow. [Get Yours]( [hero]( 2. Go 50-50 This dough is relatively high in fat, which is in part responsible for the crispy texture of the bottom crust. To get that buttery, biscuity flavor and texture, I landed on a 50-50 mixture of butter and olive oil (using a mixture of butter and oil rather than butter alone, as some recipes do, keeps the crust from being too cracker-crunchy). Coating the pan with fat before adding the dough is the other secret to achieving the proper slightly fried bottom crust. Using a solid fat like vegetable shortening or coconut oil is most effective, both because it clings to the pan better and because it yields a crispier result. [hero]( 3. Get full coverage This dough is topped with sauce and grated cheese (the cheese of choice is cheddar rather than mozzarella, or a combination of the two) from edge to edge — in the oven, this mixture transforms into a caramelized, near-carbonized feature known as "laced" or "lacy" edges. It's a little like the frico-ed "crown" on a Detroit-style pizza, but darker and more crisp-chewy than crunchy, since it's an amalgam of both cheese and sauce. This recipe makes two pizzas — while the first pie bakes, you can prep the second one. And while that one bakes, you should gather your friends around the kitchen counter, crack some beers, and dig right in. This is a pizza you and your guests won't want to wait for. See you at the South Shore, Andrew Janjigian This just in Neapolitan-style Gluten-Free ‘00’ Pizza Flour [Buy now]( Pizza perfection Make your favorite style at home, anytime [Shop Pizza]( [Join sms]( [Text JOIN to 27820 for Updates]( [Appliances shipping]( [Free Shipping on appliances]( [Bakers Rewards]( [Join Baker's Rewards & Earn Points]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect with us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_pinterest]( [ftsocial_twitter]( [ftsocial_youtube]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 By subscribing to King Arthur text messaging, you consent to receive recurring autodialed marketing text messages to the mobile number used at opt-in. Consent is not a condition of purchase. Message frequency may vary. Message & data rates may apply. Reply HELP for help or STOP to 27820 to opt out. See [Terms]( & [Privacy](. You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](