I use 00 Neapolitan flour, make my own homemade San Marzano tomato sauce, and use fresh local ingredients as much as I can. That’s my only edge. I’m from the South Shore of MA so bar pie is close to my heart, but authentic Italian and Greek is paramount to me. I love being a pizza snob, and I want other pizza snobs to give me advice no matter how brutal. I want to improve!!
1st photo is my rendition of a (Massachusetts) South Shore House Bar pizza. (Green pepper, onion, pepperoni)
2nd photo Hot Soppressata with honey and ricotta.
3rd photo Green Pepper and Onion with local ingredients.
4th photo Fired Pickle Bar Pie with Laced Edge made as in classic South Shore bar pie style (first attempt with laced edge).
I’m a Firefighter paramedic, my dream is to open a small take out pizzeria as a side gig. I wicked passionate about pizza, the culture and chemistry behind it. Any advice, input, or comment is much appreciated!cx
by eSCAPE292
1 Comment
They look good they’re just inconsistent. You’ll want to refine how you shape the dough and have the sauce a consistent amount away from the crust if you’re going to try commercial. Even if it’s years down the line I’d dial it in now. I’d even start measuring how much cheese is the perfect amount, toppings, etc. so it’s down to science