I received a food wish recently for something called South Shore Bar Pizza, and I got very excited since I love discovering, and sharing, new and regional specialties (especially regional pizza specialties). But, as I started to research this “new” dish from the Boston area, I realized it wasn’t new to me at all. Yes, the name was unfamiliar, but the pizza was not.
Notes From the Chef
I grew up eating this style, which we called, “cracker crust pizza,” and it’s what you’d get in any kind of snack bar setting. Whether it was the bowling alley, a sporting event, or movie theater, this ultra-thin crust pizza was ubiquitous. As I got older and progressed through my culinary career, I’d look down on this style of pizza that I thought of as simple and unsophisticated, but I’ve rediscovered just how enjoyable it actually is.
As I mentioned in the video, if you’ve not had the best luck making pizza at home, this is the style for you. While it does take a while to rise, the dough is dead simple and very easy to work with. There’s no rolling or spinning here: We simply press it flat…very flat…top it, then pop it in the oven.
Whether you’re a pizza making novice or a jaded professional, this is a great pizza. I really do hope you give it a try soon. Enjoy!
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