I lived on a Massachusetts south shore for over 20 years. South shore bar pie is it's own thing. Poopsie's was my local spot in Marshfield where you could get a bar pie, sit at the bar with a cold draft beer, watching the Red Sox and eat your pizza. Sweet.
I live in Wisconsin and I've made thousands of these cracker thin crust pizzas in old Blodgett stone bottom gas ovens. Square cut slices for the masses getting drunk at the bar.
Yea idk bro. You don't need honey if your going to ferment for 2 days. The flour is food for the yeast. Also you add the salt after you add half the flour instead of pouring it on the dough with the oil. Much easier to incorporate. Stretch the dough on the counter and put directly on the stone with a pizza peel to start. Vito help this man!
Sugar still affects it, in my opinion, particularly the color on the crust. I’m also trying to make a method that’s easier for a home cook, hence the stretching in the pan. But I appreciate the care! My big mistake on this one was that I did my initial tests in a stand mixer but wanted to hand mix for the video for ease, and lost a little bit of dough and all my dough balls were a little small for the pan. The updated recipe is totally correct for a slightly larger batch size - which makes it a little easier. This is a home cooking show so I’m really trying to hear everything toward the ease of a home cook, as much as possible.
Noah, tell Iliza that Patton Oswald has a joke about staring at a wall of Lean Cuisine meals at 2am at the grocery store when the song “Africa” comes on and feeling blissfully suicidal. I can never picture the song the same way again. Thanks for the bar pizza idea
Great tutorial! I love thin crust... but alas I bought an Ooni Koda. It's perfect for Neopolitan style, but I am beginning to think that the BEST thin bar pies are started in a traditional oven, then finished in the hotter Ooni. I am still experimenting at this point. Great video though!
I’m still learning so much too! But yeah I tend to find that wood ovens are a lot less malleable than other varietals. A good electric pizzza oven is very cool
@@dontpanicpantry Just tried this recipe last night as I happen to have exactly that same pan from Lloydpans and it turned out fantastic. Recipe is written down in my personal database and will be used many more times for sure!
So the few mistakes I've seen so far. LOL salt after dough as been mixed??? that's a no no. Salt should be added after the yeast is fully activating in the warm water. Immersion blender in the tomato?, SMH. crush tomato by hand and it will not oxygenate the tomato. and why would you crush the tomato seeds with the blender? Tomato seeds will make the sauce bitter. for reference, I'm a master pizza chef/restaurant owner with 30 years experience, so I'm not just commenting to start an argument. on the baking end, NO COMMENT. LOL
I appreciate the feedback! Pizza is a deep, deep world. Some mistakes were definitely made but those are not on the top of my list lol. I've definitely done and seen the salt done in both ways and have found they both work! I've also made a LOT of different tomato sauces and I think the tomato seed argument is maybe a touch too precious for my taste. I also, in some cases, really do want an oxygenated sauce, and a more emulsified sauce to thicken a bit with the oil, particularly when I want it to be as un-watery as possible on a thin crust. But with that being said, I have a lot of improvements I would like to make to this dough next time around.
I lived on a Massachusetts south shore for over 20 years. South shore bar pie is it's own thing. Poopsie's was my local spot in Marshfield where you could get a bar pie, sit at the bar with a cold draft beer, watching the Red Sox and eat your pizza. Sweet.
i love bar pies.
So, I have the same problem with this recipe that I have with all of your recipes: you're making it THERE, but I'm HERE.
Fair point!
Love how you make everything seem so easy and approachable for the home “chef” and delicious of course.
Thank you!!!
I live in Wisconsin and I've made thousands of these cracker thin crust pizzas in old Blodgett stone bottom gas ovens. Square cut slices for the masses getting drunk at the bar.
yes!
As with all your pizza recipes I had to make it right away! YUM! Thanks again Noah!
Oh that’s awesome!!
Love the Indiana variation that uses ground vs cup pepperoni
Fun!
One of my all time favorite songs!
Toto change up
Yup! And now I want to make a couple pies tonight!! 🤤 🤤 🤤
Please do!
I love pizza so much. Even a bad pizza is edible.
bad is fine and good is better!
Fantastic series. 🇨🇦
Thank you!
I love discovering new channels.
Thank you for checking us out! I hope you dig it.
Yum!
😍
Yea idk bro. You don't need honey if your going to ferment for 2 days. The flour is food for the yeast. Also you add the salt after you add half the flour instead of pouring it on the dough with the oil. Much easier to incorporate. Stretch the dough on the counter and put directly on the stone with a pizza peel to start. Vito help this man!
Sugar still affects it, in my opinion, particularly the color on the crust. I’m also trying to make a method that’s easier for a home cook, hence the stretching in the pan. But I appreciate the care! My big mistake on this one was that I did my initial tests in a stand mixer but wanted to hand mix for the video for ease, and lost a little bit of dough and all my dough balls were a little small for the pan. The updated recipe is totally correct for a slightly larger batch size - which makes it a little easier. This is a home cooking show so I’m really trying to hear everything toward the ease of a home cook, as much as possible.
new viewer here, found out that you have a CZcams channel via mythical kitchen. absolutely love ur videos and ur work man, good luck
Thank you so much!! Welcome!
Noah, tell Iliza that Patton Oswald has a joke about staring at a wall of Lean Cuisine meals at 2am at the grocery store when the song “Africa” comes on and feeling blissfully suicidal. I can never picture the song the same way again. Thanks for the bar pizza idea
At least it’s blissful!
Great tutorial! I love thin crust... but alas I bought an Ooni Koda. It's perfect for Neopolitan style, but I am beginning to think that the BEST thin bar pies are started in a traditional oven, then finished in the hotter Ooni.
I am still experimenting at this point. Great video though!
I’m still learning so much too! But yeah I tend to find that wood ovens are a lot less malleable than other varietals. A good electric pizzza oven is very cool
❤❤❤😊😊😊
Thank you for watching!
South Shore Massachusetts Bar Pie 😊
would love to try it
What was your cheese blend? I don't think you mention it, and it's WICKED important.
This was just straight low moisture mozz. I have been known to sneak in some brick cheese from time to time
Tavern style is not made in a pan. You can use a pan. But it goes from a pizza peel directly to the stone.
I’ve seen both!
Saint Louis style thin slice pizza is the real mvp though….
Would love to try
@@dontpanicpantry If you’re gonna try it….. try Imos.
That first pizza isn't burnt, it's just... Rustic As F#%k 😉
Ha!
@@dontpanicpantry Just tried this recipe last night as I happen to have exactly that same pan from Lloydpans and it turned out fantastic. Recipe is written down in my personal database and will be used many more times for sure!
OK...so you made a mess! Should it have cooked longer in the pan?
If it still needs to crisp up longer, I recommend letting it run a little longer and maybe reducing the heat.
ADD the SALT in the water... NOT at the end....
I assure you it works both ways. But yeah there is an argument for doing it up front. Lots of ways to achieve different results
Ur a beater tank dude.
doesn't look crispy to me
I appreciate the feedback
So the few mistakes I've seen so far. LOL salt after dough as been mixed??? that's a no no. Salt should be added after the yeast is fully activating in the warm water. Immersion blender in the tomato?, SMH. crush tomato by hand and it will not oxygenate the tomato. and why would you crush the tomato seeds with the blender? Tomato seeds will make the sauce bitter. for reference, I'm a master pizza chef/restaurant owner with 30 years experience, so I'm not just commenting to start an argument. on the baking end, NO COMMENT. LOL
I appreciate the feedback! Pizza is a deep, deep world. Some mistakes were definitely made but those are not on the top of my list lol. I've definitely done and seen the salt done in both ways and have found they both work! I've also made a LOT of different tomato sauces and I think the tomato seed argument is maybe a touch too precious for my taste. I also, in some cases, really do want an oxygenated sauce, and a more emulsified sauce to thicken a bit with the oil, particularly when I want it to be as un-watery as possible on a thin crust.
But with that being said, I have a lot of improvements I would like to make to this dough next time around.
Hope you will get famous soon.. You should research Promo_SM!!
Very excited to be famous soon! How do you know?