>> SOUTH OF BOSTON BAR PIZZA IS NOT PIZZA YOU GET AT BAR.
>> BAR PIZZA IS FOR TH INDIVIDUAL PERSONE.
>> A PAN PIZZA.
VERY THIN.
>> A BUTTERY CRUST, WITH CHEDDAR CHEESE.
>> GOES IN THE -- IN THE OVEN.
>> IT IS TYPICAL OF THIS SECTION OF MASSACHUSETTS.
>> JUST MAKE SURE YOU KNOW THE LINGO.
>> THEY CALL IT CRISPY AND LACED.
>> THEY CALL IT BURNT EDGES.
>> YOU CAN’T MIX ’EM UP.
>> THEY GET MAD.
>> WE ASKED YOU, WHO HAD THE BEST BAR PIZZA AND HEADED OUT TO YOUR TOP THREE SPOTS.
FIRST UP, CAPE COD CAFÉ.
>> IT WAS PURCHASED BY MY GRANDFATHER IN 1947.
MY FATHER TELLS ME EVERY BAR IN BROCKTON HAD A PIZZA.
AND EVERYBODY SHARE THE RECIPE.
THIS CAME OUT OF IT.
>> HE’S BEEN CAPE COD CAFÉ FOR 25 YEARS.
>> HE CELEBRATED HIS 10 MILLIONTH PIZZA.
HUNDREDS AND HUNDREDS.
>> THEY COOK UP UNIQUE PIZZAS, LIKE A BUFFALO MAC & CHEESE PIZZA.
THEIR MEAT LOVERS PIZZA IS LOADED WITH MEAT SAUCE.
HAM, HAMBURGER AND SAUSAGE.
ENOUGH?
BUT THE TRIE AND TRUE RONI.
>> IT’S COVERED IN BIG PEPPERONIS.
GREASE.
A DELICIOUS PIZZA.
>> THE TUESDAY REGULARS HERE.
>> OH, YES.
>> I’VE TRIED EVERYWHERE IT -- EVERYTHING ON THE MENU.
>> BACON PIZZA CRISPY.
VERY GOOD.
CHEESE.
WE ALWAYS SPLIT IT.
>> WHAT EXACTLY IS A LACED PIZZA ? STEFAN, THE MANAGER, EXPLAINED.
>> WE SEAR THE EDGE OF A PIZZA LIKE THE WAY YOU SEAR A STEAK.
WE STARTED IN 1949 WITH MY GREAT-GRANDPARENTS.
>> NOW HE RUNS THE RANDOLPH RESTAURANT WITH HIS MOTHER AND SISTER.
PEOPLE COME FOR THE BAR PIZZA BECAUSE THAT IS ALL THEY SERVE.
POPULAR PIES INCLUDE THE LINGUISA.
>> FROM FALL RIVER.
IT’S SMOKED EVERY WEEK.
>> THEN THERE IS THE BEAN SPECIAL.
>> BOSTON BAKED BEANS AND ONIONS AND SALAMI.
I JOKE ON A FRIDAY NIGHT IF YOU GO INTO THE DINING ROOM IT IS LIKE A HIGH SCHOOL REUNION.
>> WE ALL GRADUATED IN 1967.
AND WHENEVER SOMEBODY COMES UP FOR MOMA -- FROM SOME OTHER STATE, THIS IS WHERE WE COME.
LINWOOD IS THE BEST.
THE RECIPE HAS NEVER CHANGED.
WE’RE GETTING THE SAME PIZZA N OW WE GOT WHEN WE WERE 21.
BECAUSE WE WERE NOT DRINKING BEFORE THEM HAD.
>> ONE OF THE MANTRAS MY GRANDFATHER HAD WAS GET THE BEST QUALITY INGREDIENTS.
PEOPLE APPRECIATE THAT.
>> DOWN THE ROAD IN STOUGHTON WE FIND A CROWD AT TOWN SPA PIZZA ER.
>> WE HAVE GOT THE FOURTH-GENERATION IS NOW WORKING HERE.
THE RECIPE HAS BEEN THE SAME SINCE DAY ONE.
>> TOWN SPA IS MY FAVORITE.
EVERYBODY HAS DIFFERENT OPINIONS.
FOR ME, IT HAS ALWAYS BEEN HERE.
>> HE SAYS THE CLASSICS REIGN SUPREME.
>> CHEESE, PEPPERONI AND ON AND AND PEPER.
-- PEPPER.
>> TAKE OUT GETS BUSY ON FRIDAY AND SATURDAY NIGHTS.
>> WE WILL GET UP TO AN HOUR WAIT.
THEY DO NOT MIND.
IF THEY ARE FRIDAY NIGHT CUSTOMERS, THEY WILL CALL AT 5:00.
PEOPLE ARE SUPER LOYAL TO US.
WE HAVE CUSTOMERS THAT GO TO US AS WELL AS THE OTHER AREA PIZZERIAS.
THEY HAVE THEIR FAVORITES BUT THEY ALWAYS COME BACK.
>> AND THE TITLE OF BEST BAR PIZZA GOES TO.
WELL, THAT’S FOR YOU TO DECIDE.
AREN’T WE DIPLOMATIC?
>> THE COMPETITION WAS FIERCE.
>> BEFORE WE GET IN TROUBLE FOR CHOOSING THE TOP THREE, IT WAS OUR FACEBOOK FRIENDS WHO VOTED.
>> NOT US.
ONE OF THE CONTENDERS I HAVE BEEN TO.
HOWIE’S IN RANDOLPH.
IT IS POSSIBLY IN THE SINGLE MOST UNLIKELY LOCATION EVER.
IT IS IN RANDOLPH AT THE LOCAL AMVET POST 51.
FANTASTIC PIZZA.
>> ONE OF THE BEST PIZZAS I EVER HAD, GAS STATION IN VERMONT.
>> GET OUT!
>> I’LL TELL YOU