August 3, 2026 · bar-pizza

South Shore Bar Pizza (10-Inch Pan, Laced Edge)

Name: South Shore Bar Pizza (10-Inch Pan, Laced Edge)
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 2 ten-inch bar pies
Cuisine: New England
Ingredients: 400 g all-purpose flour; 240 g warm water (60% hydration); 8 g fine sea salt; 5 g instant yeast; 12 g sugar; 20 g olive oil, plus more for the pans; 1 cup crushed tomatoes mixed with 1 tbsp tomato paste, 1 tsp sugar, 1 tsp oregano, 1/2 tsp salt; 200 g shredded low-moisture mozzarella; 100 g shredded sharp cheddar (the blend is the bar pizza signature)

Regional guide — we haven't cooked this one yet

The cult 10-inch pan pizza of the Massachusetts South Shore — cheese to the very edge so it caramelizes against the pan into the famous 'laced' crust.

Prep: 30 min
Cook: 15 min
Total: 2 hr 45 min
Rest / Ferment: 2 hr
Servings: 2 ten-inch bar pies

South of Boston, pizza means something specific: a 10-inch pan, a thin crackly crust, and cheese burned onto the rim in a dark ring the locals call lace. Order one anywhere from Quincy to Brockton and nobody asks what size — there’s only one size.

The whole trick happens where the cheese meets the pan wall. Don’t be timid about it.

This is written for a kitchen oven — we haven’t tried it in the Ninja Woodfire.

Ingredients

400 g all-purpose flour
240 g warm water (60% hydration)
8 g fine sea salt
5 g instant yeast
12 g sugar
20 g olive oil, plus more for the pans
1 cup crushed tomatoes mixed with 1 tbsp tomato paste, 1 tsp sugar, 1 tsp oregano, 1/2 tsp salt
200 g shredded low-moisture mozzarella
100 g shredded sharp cheddar (the blend is the bar pizza signature)

Instructions

Make a tight dough

Mix and knead all dough ingredients 6–8 minutes. This dough is drier than most — it needs to press thin and bake crisp like a cracker. Rise 2 hours.
Press into oiled pans

Generously oil two 10-inch pans. Divide the dough and press each piece thin, all the way up the shallow sides. No rim — the edge gets covered.
Sauce and cheese to the edge

Thin layer of sauce, then the mozzarella-cheddar blend spread ALL the way to the pan wall, touching metal. That contact point is what becomes the laced edge.
Bake on the floor of the oven

Bake in your kitchen oven at 525°F on the lowest rack or oven floor for 13–15 minutes, until the edge is deep brown and lacy and the bottom is crisp enough to tap.
Cut in the pan

Cut into small squares or slim slices right in the pan, tavern style. Serve with a cold beverage of legal choice.

Ingredients

Instructions

Get the Ninja Woodfire Quick-Start Guide