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Friday is pizza night! South Shore Bar Pie (lemmy.world)
submitted 2 months ago by to c/cooking@lemmy.world
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Or if you're from there, "Sahth Shawh Bah Pie."

Thought I'd try something new. Very easy homemade dough, 4½ hours total proofing. The trick is to grease the pan with solid shortening; it just helps get the bottom crisp.

Bake it wicked hot (550F), when the crust is browning, take it out of the pan and finish on a stone. Made two 10" pies.

All credit to Sam The Cooking Guy. He used a bunch of fancy toppings, but pepperoni, shrooms, and basil remains my wife's fave.

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[–] 5 points 2 months ago (2 children)

I cannot stomach mushrooms, this makes my skin crawl. But i do love a good homemade pizza and i bet these where absolutely amazing.

Can i ask what ratio water to flour and oven settings you used?

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  • [–] [S] 2 points 2 months ago (1 child)

    All measures American.

    2 cups + 2 tablespoons flour. ½ cup + 1 tablespoon water. ⅛ teaspoon yeast. ¾ teaspoon kosher salt. Dash olive oil.

    After kneading, proofed it for 3 hours.

    I put my pizza stone on the middle shelf. Baked in pans on the bottom shelf at 550F, then removed from pan and finished on stone.

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