South Shore Bar Pizza (SSBP) is a regional anomaly that has skyrocketed from a guarded local secret to a national culinary sensation. It is not merely a type of pizza, but a proud blue-collar culinary tradition rooted in the pubs, taverns, and dive bars of the communities located south of Boston. There is no pizza in the world quite like it.
The Industrial Crucible: Birthplace and Blueprint
The history of SSBP is inextricably linked to the industrial geography of Southeastern Massachusetts.
Origins in Brockton: The story begins in Brockton, Massachusetts, known historically as the “Shoe City,” in the late 1930s and 1940s. Factory workers, after 10 to 12-hour shifts, needed cheap, filling food and cold beer. The widely accepted originator is the Cape Cod Cafe in Brockton, established in 1939 and purchased in 1947 by E. James “Papa” Jamoulis. Jamoulis is credited with commercializing the specific 10-inch pan recipe.
The Trolley Corridor: The style did not spread randomly but followed the transit lines of the working class. It migrated north from Brockton to Quincy along Routes 37, 28, and 18—the corridors used by electric trolley lines that connected the shoe factories of Brockton to the shipyards of Quincy. This transportation corridor established many of the region’s great bar pizza joints.
The Geographic Boundary: SSBP is defined by its physical boundary, which is the Neponset River. The mighty Neponset separates Boston from the South Shore, both physically and culturally, and locals joke that “north of the Neponset you find only lepers, dragons, and roast beef sandwiches”.
The Strict Rules of the Steel Pan
To be considered authentic, a pie must adhere to a strict set of physical and mechanical parameters:
• The Vessel: SSBP is ALWAYS cooked in a small steel pan. The pan acts as a flavor-retention device, with some spots using pans seasoned for 40 to 50 years. The cooking process involves the bottom of the crust frying in oil rather than purely baking.
• The Size and Rule: It is strictly a personal 10-inch pizza. The size was mandated by the fact that a bartender needed to slide it onto a small bar placemat between a pint of beer and the patron’s elbows. The unwritten but strictly enforced ritual is: “one man, one pizza”.
• The Crust: The crust is unique, characterized as stiff, cracker-like, or biscuit-like, possessing structural integrity and no flop.
• The Cheese: The pizza is made almost exclusively with good old American cheddar cheese. This choice was partially economic, as cheddar was cheaper than mozzarella in the post-WWII era, and partially cultural, as Greek immigrant cooks often used it.
The Laced Edge and Cultural Rituals
The most crucial identifying feature is the finished rim of the pie. The sauce and cheese are intentionally spread right to the edge of the pan.
• The Lacing: As the pie cooks, the cheese and sauce that bridge the gap between the dough and the steel pan caramelize into a dark, crispy, savory lattice. This phenomenon is called “laced” in the Randolph region (Lynwood) and “burnt edges” in the Stoughton region (Town Spa). Ordering your pie this way marks you as a true SSBP aficionado.
• The “Café” Misnomer: Many iconic bar pizza bars, like the Cape Cod Cafe, Lynwood Cafe, and Home Cafe, are called “cafés” despite serving no coffee, only cheap booze and delicious bar pie.
• Takeout: When ordered to-go, SSBP traditionally comes cocooned between two round cardboard plates and wrapped in a brown paper bag, a necessity-driven tradition as barrooms often lacked room for stacks of clunky cardboard boxes.
• Regional Specialties: Hyper-local sub-styles exist, notably the Randolph-style Bean Special (pizza topped with Boston baked beans, salami, and onions) found at places like Lynwood Cafe and Hoey’s.
In the contemporary era, the SSBP tradition remains strong, popularized by organizations like the South Shore Bar Pizza Social Club (launched in 2020), which has thousands of members dedicated to promoting the style’s history and helping local bars survive.
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The South Shore Bar Pizza Championship Bracket
The fierce loyalty and competitive landscape of this unique regional cuisine demand a formal tournament. Drawing on historical significance, critical acclaim (including Dave Portnoy’s “One Bite” reviews, which often reorder the hierarchy of these spots), and community consensus, we have curated the definitive 64-team March Madness-style bracket.
This tournament pits the historical originators (The Heavyweights) against the core masters (The Randolph Region), the coastal challengers (The Shore), and the upstart innovators (The Frontier).
Here is the final, rigorously vetted 64-establishment field, organized into four competitive regions:
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The Finalized 64-Team Field
REGION 1: THE RANDOLPH REGION (The Core) Incorporating Avon and Weymouth back into their geographic core.
Lynwood Cafe, Randolph (The undisputed king).
Town Spa Pizza, Stoughton (Legendary juggernaut since 1955).
Hoey’s Pizza, Randolph (The highly-praised “hidden gem” inside AmVets Post 51).
Crisp, Canton (New-school standard-bearer with “superbly burnt edges”).
Bosss Bah Pizza, Braintree (Laser-focused on 100% SSBP).
Bardo’s Bar Pizza, South Boston (The ambassador infusing dough with Castle Island IPA).
Rag’s Tavern, Quincy (Classic dive, famous for the brown paper bag takeout).
Alumni Cafe, Quincy (Preserving the historic “Quincy style” legacy).
Lucky’s 777, Holbrook (Highly rated for crispiness and generous toppings).
Next Page Cafe, Weymouth (Consistently cited favorite with an 8.1 Portnoy rating).
Warren’s Place, Weymouth (Family-friendly tavern claiming “Best Bar Style Pizza Anywhere”).
Hajjar’s, Weymouth (A serious, long-standing contender in Weymouth).
Sea Street Pizza, Weymouth (Moved from Frontier; markets itself as “So South Shore it’s an attitude”).
Geri’s Pizza Galore, Avon (Moved from Frontier; serves “legit famous South Shore bar pizza”).
Coops, Quincy (A solid player in the Quincy tavern circuit).
Cronin’s Publick House, Quincy (Classic Irish pub entry following SSBP rules).
REGION 2: THE BROCKTON REGION (The Heavyweights) No changes to this region’s lineup.
Cape Cod Cafe, Brockton (The Originator, claiming invention since 1947).
O’Toole’s Pub, Whitman (Current darling with an 8.1 from Portnoy).
Tin Ray’s, Brockton (The Dive King, known for its “napkin pizza”).
Home Cafe, Brockton (The Insider, serving aggressive “Burnt Edges”).
Buddy’s Union Villa, Easton (Easton’s oldest bar, known for “well done” pies).
Ultimate Pizza, Easton (Takeout-focused with “legit famous” SSBP).
Tommy Doyle’s, Brockton (Classic Irish pub serving a heavy, substantial bar pie).
Samoset Rod & Gun Club, W. Bridgewater (Hidden gem club fitting the VFW archetype).
Lawadessa, W. Bridgewater (The Wildcard: Lebanese restaurant serving authentic SSBP).
Niko Bar & Grill, W. Bridgewater (Family-run with Greek roots).
Boston Tavern, W. Bridgewater (Known for “Pickle Ball Pizza”).
Harry’s Bar & Grill, Middleboro (A Middleboro circuit staple).
Central Cafe, Middleboro (Operating over 100 years; visited by Portnoy).
Stoney’s Pub, Middleboro (Rugged atmosphere with a hearty pizza).
Hideaway, Middleboro (A lesser-known local secret).
Christo’s To Go, Whitman (Keeping the original Greek-style bar pizza legacy alive).
REGION 3: THE COASTAL REGION (The Shore) Speedwell removed; Cornerstones added.
Poopsie’s, Pembroke (The reigning champion, famous for the “Murph”).
Venus II, Marshfield (Beachside institution maintaining classic crust integrity).
Squinny’s Pizza, Plymouth (Utilizes ovens from the legendary defunct Al’s Pizza).
Rafferty’s Pub, Marshfield (The local’s shield against tourist crowds).
Cabby Shack, Plymouth (Famous for the “Clam Chowder Pizza” spectacle).
Satuit Tavern, Scituate (Harbor institution serving a solid bar pizza).
Charlie’s Place, Wareham (The Gateway to the Cape; scored a 7.9 from Portnoy).
Main St Sports, Plymouth (Downtown dive and standard-bearer).
West End Grille, Kingston (Cited for excellent linguica-and-cheese bar pie).
Cornerstones, Carver (NEW ENTRY: A Carver staple known for its rustic atmosphere and solid bar pizza).
Jo’s Nautical Bar, Hull (The ultimate cash-only dive with kitschy décor).
Disch’s Route 53, Pembroke (Upscale tavern with high-quality ingredients).
Liberty Grille, Hingham (Polished spot in a historic 1723 building).
Schooners, Hull (Bay views with pizza that stands up to scrutiny).
Johnny Kono’s, Weymouth (Famous for heavily laced edges and strong vibes).
Black Raspberry Pub, Plymouth (Highly rated spot in historic Cordage Park).
REGION 4: THE FRONTIER REGION (The Expansion) Sea St. & Geri’s moved to Core; Paul’s & The Dipper added.
Venus Cafe, Whitman (The Gold Standard for the dive aesthetic).
J’s Flying Pizza, Bridgewater (Cult favorite takeout operation in a garage).
Smitty’s Pub, Taunton (Praised for a sauce that bites back; 7.8 Portnoy rating).
2 Jerks BBQ, Raynham (The Disruptor winning local pizza taste-offs).
Spencer’s Pizza, Abington (Often compared directly to Lynwood for crust profile).
Damien’s Pub, Hanson (Biker-friendly staple with a nearly windowless interior).
Riviera Cafe, Bridgewater (The Brewhouse serving pizza perfectly paired with beer).
550 Tavern, Halifax (Destination spot on Monponsett Pond).
Hot Box, Somerville (Boundary pusher combining SSBP with North Shore roast beef).
Paul’s Pizza & Seafood, Falmouth (NEW ENTRY: An icon bringing authentic SSBP style across the bridge to Cape Cod).
Grove Street Tavern, Taunton (Strong local favorite for cheddar-crust pies).
Lynch’s Tavern, Abington (Underrated dive next to train tracks; classic venue).
Trading Post Lounge, Bourne (Representing the Cape Cod Canal region).
The Dipper Cafe, New Bedford (NEW ENTRY: Historic South Coast spot serving up classic bar pies).
Laced Pizza & Pub, Middleborough (Explicitly named for the crucial “laced” edge).
VFW Post 3169, Scituate (Hailed as a masterpiece served at a public VFW).
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The ultimate South Shore Bar Pizza tournament is not about fancy ingredients or high-end dining; it’s about consistency, history, and adherence to the steel pan method. Each contender, from the dive bars of Brockton to the resurrected legacies of Quincy, must prove its commitment to the signature laced edge.
