South Shore bar-style pizza: thin crust crisped in butter or oil to a deep golden bottom in a 10-inch round pan, topped with slightly sweet sauce, edge-to-edge cheese, and a caramelized cheese ring at the rim.

Boston bar pizza developed in South Shore towns (Brockton, Stoughton, Quincy) in the mid-1940s as bar food cooked in 10-inch round pans, sliced into 4 wedges. The signature crisp bottom comes from butter or oil greased in the pan before baking. Cape Cod Cafe in Brockton (open since the late 1930s) is credited with originating the format; Town Spa Pizza in Stoughton has served the style since 1955. Santarpio's in East Boston serves a Sicilian-influenced version.

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Santarpio's Pizza ★ 4.4

$$PizzeriaNorth End

Santarpio's on Chelsea Street has fired Boston-style thin pies in East Boston near Maverick station in Boston since 1933. Located in North End.

OrderPlain cheese pie and a side of charcoal-grilled lamb skewers with bread.

TipTake the Blue Line to Maverick. Skip the menu, order pies and skewers; the grill is the whole show.

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