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[Bar-B-Lew]

The mushrooms look.  Never tried mushrooms as only topping.
Will try that Saturday.
The crust like American style.  Too thick for NY style.

Crust is in between NY style and bar style

[Bentley]

Never heard of this Bar Style pizza till a few months/years? ago on here.  They do not serve pizza in any bars I am aware of in California, although, I was pretty much a 10 meter Dive kind of guy!  From this description, it sounds like a Me n Ed's which was my favorite pizza of all time back in the 70's!

I guess I need to look into making a Bar pizza.


The defining characteristic of the bar pizza is its extremely thin crust. The crust is noticeably thinner than the standard New York-style pie, but slightly thicker than that of a Chicago-style thin crust pizza and not as crackly. The bar pie's crust is unique in that it is crispy and chewy at the same time

[Bar-B-Lew]

Not sure if the pics of the bottom of the crust will help those of you who know how to make different pizza styles and doughs.

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[02ebz06]

Never heard of this Bar Style pizza till a few months/years? ago on here.  They do not serve pizza in any bars I am aware of in California, although, I was pretty much a 10 meter Dive kind of guy!  From this description, it sounds like a Me n Ed's which was my favorite pizza of all time back in the 70's!

I guess I need to look into making a Bar pizza.


The defining characteristic of the bar pizza is its extremely thin crust. The crust is noticeably thinner than the standard New York-style pie, but slightly thicker than that of a Chicago-style thin crust pizza and not as crackly. The bar pie's crust is unique in that it is crispy and chewy at the same time

The bar pie I make (South Shore Bar Pie) is definitely thicker than my NY pizzas.
It is made in a pan with sides.

I'm guessing that is a bit different (crust-wise) than a typical bar pie.

[Bentley]

I guess the slice Lew showed from the Flyers game? would be more of a Philly style pizza, but not sure you could get, or I have ever seen a slice of pizza that looked thinner then that photo.

[Bar-B-Lew]

Then thin type slice from the Flyers game is very similar to all pizza in the area where I live other than that slice was about 2-3x larger than local slices.  it was about 5x Pittsburgh slices.

[bregent]

Made a few 18" NY pies last night - one pepperoni and another pepperoni/mushroom.  For reference, the peel is 18" wide, but I open the dough up to about 19" cause it shrinks a bit in the oven.

[BigDave83]

I am always amazed at how nice and uniform most of the pizzas are  in this thread. I look at mine when I make them and say to  my self and sometimes out loud WTF that doesn't look like a pizza.

[02ebz06]

Looks terrific!!!
I make 14" NY and do the same, stretch it over side of peel a little.

[Free Mr. Tony]

Very nice looking pizza!

[Bar-B-Lew]

Great looking pizza.  What type of cheese do you use?

[Bentley]

Pretty thin stuff...

[Free Mr. Tony]

Great looking pizza.  What type of cheese do you use?

It looks like a low moisture mozz. Whatever it is, the melt looks about perfect in my book. When mine come out with a melt like that, I know I'm having a good pizza day.

[bregent]

Thanks. The cheese is Galbani low moisture whole milk mozzarella.

I suggest using whole milk cheese and avoid low fat. Also, buy the blocks. Pre-shredded cheese is coated with a type of starch to prevent clumping, but it adversely affects the melt.

[BigDave83]

Thanks. The cheese is Galbani low moisture whole milk mozzarella.

I suggest using whole milk cheese and avoid low fat. Also, buy the blocks. Pre-shredded cheese is coated with a type of starch to prevent clumping, but it adversely affects the melt.

I agree on shredding your own. I am not a pizza maker but have noticed the difference several times in different recipes where i tried to short cut things. The bonus to me is I can make my own blend.