August 3, 2026 · bar-pizza
South Shore Bar Pizza (10-Inch Pan, Laced Edge)
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
- 30m
- Cook
- 15m
- Total
- 2h 45m
- Rest / Ferment
- 2h
- 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.
Ingredients
Instructions
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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.
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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.
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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.
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Bake on the floor of the oven
Bake 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.
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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.
Gear we used
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10-inch bar pizza pans (set of 2)
The shallow tinned-steel pan IS the recipe. A cake pan works in a pinch, but the real pan makes the real lace.
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