Author Topic: Godfather's Thick Crust Clone - Old or New will do...  (Read 32084 times)

0 Members and 1 Guest are viewing this topic.

Offline Jet_deck

  • Registered User
  • Posts: 3062
  • Location: Corpus Christi, Texas
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #25 on: March 27, 2011, 12:12:01 PM »
1)  Before proof
2)  After proof
3) Baked
4)  Crumb
5)  Underside

Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Jet_deck

  • Registered User
  • Posts: 3062
  • Location: Corpus Christi, Texas
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #26 on: March 27, 2011, 12:32:21 PM »
Baked at 500* in 14" aluminum "pizza" pan on a stone.  14 minutes, then 5 minutes on broil. 10 oz. cheese, 50/50 Muenster/brick Mozz.  Double sauced with a doctored 6-n-1 concoction.  I just happen to have some Jimmy Dean sausage ready for some protein.

The dough did have a good alcoholish smell after the 24 hour fridgerator proof.  The crust was a perfect golden brown, but was not crunchy or fried tasting.  Which is exactly like the GF pizza slices I reported about above.  I feel that the crust benefitted most (with the evaporated milk) in the taste department.  It had a good earthy taste and wasn't bland tasting.

"This is probably the best pizza you have made" reported the warden.  And it was.  It was stellar. The kids had huge eyes when they saw it come out of the oven.  It would shame most any pan style pizza that I have ever eaten.

Thanks Peter. :chef: :pizza: :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25167
  • Location: Texas
  • Always learning
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #27 on: March 27, 2011, 12:44:49 PM »
Jet,

I was worried for a moment when you first posted the photos without comment. I thought that perhaps the pizza looked good but wasn't good. It reminded me of the Fernando Lamas line made famous many years ago on Saturday Night Live: "It is better to look good than to feel good." I actually found one of the Billy Crystal Fernando Lamas parodies at . To borrow a phrase from Fernando, I thought your pizza looked "Mahvelous, absolutely mahvelous".

By any chance, did you weigh the unbaked and baked pizza? And are you going to stop while you are ahead or do you want to move more in the direction of a Godfather's pizza?

Peter
« Last Edit: March 27, 2011, 12:59:29 PM by Pete-zza »

Offline Jet_deck

  • Registered User
  • Posts: 3062
  • Location: Corpus Christi, Texas
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #28 on: March 27, 2011, 01:30:13 PM »
Thanks.  I'll be on pizza hiatus for a week or so, but I think i would like to cook it again first before changing anything.  I would like to see it proof at "room" temp then straight to the oven.  To see if the dough could be made at noon and cooked at 7:00 for a 'in a few hours dough'

>> Didn't get any weights, barely got pictures<<
Her mind is Tiffany-twisted, she got the Mercedes bends

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 25167
  • Location: Texas
  • Always learning
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #29 on: March 27, 2011, 01:36:53 PM »
Jet,

Based on where the yeast is postioned in the pecking order of ingredients at http://vegan.fm/wp-content/uploads/2010/09/Ingredient-Statement.pdf, I wouldn't be the least bit surprised if the dough at Godfather's is made and used the same day. However, with punchdowns during fermentation, it is still possible that they can use the dough the next day, either with a room temperature fermentation or a cold fermentation. Knowing how Godfather's actually does it could provide some useful clues.

Peter

Offline gtsum2

  • Registered User
  • Posts: 205
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #30 on: March 27, 2011, 02:10:27 PM »
lovely looking pizza!  Godfathers was my fav growing up in the Midwest and it looks like you nailed it!  I am going to attempt one now after seeing yours.  Great job and glad you liked it!

Offline Jet_deck

  • Registered User
  • Posts: 3062
  • Location: Corpus Christi, Texas
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #31 on: March 27, 2011, 06:11:48 PM »
I'm not sure about nailing it, but thanks.  I hope you get to try this soon to see if it is similar to what you remember.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline vaylen

  • Registered User
  • Posts: 2
  • Location: Perry Hall, MD
  • I Love Pizza!
Re: Godfather's Thick Crust Clone - Old or New will do...
« Reply #32 on: July 25, 2016, 03:08:21 AM »
I don't typically necro a topic this old, but I feel I must.  I worked at Godfather's Pizza in the 80's while in High School and I am pretty familiar with their practices.  Since I'm sure the experiment recreating their pies went as far as it could with the information at hand, I can provide the following details.

1. Their dough was made using giant powder packs with added water in an extremely large mixing bowl with a metal hook attachment. It was made for that day only and was never refrigerated.
2. Their sauce came in very large cans that were mixed with the spices from a spice envelope about the size of an 8x11 mailing envelope in a mixing bowl smaller than the dough mixer, but larger than a kitchen mixer. The spices were almost all Oregano and Basil, so you got that part correct. The sauce came out pretty spicy. I delivered for Domino's in college and their sauce was WAY less spicy than Godfather's.
3. Their cheese came already grated and I was told it was low sodium mozzarella. I'm sure that was because we used so much more of it than everyone else that if it wasn't low on salt, our pizzas would be too salty to eat.
4. That huge amount of cheese would form a glue over the ingredients under it. The meat and veggies down below didn't fry in oil on top of the cheese as much as they steamed under the cheese. Pepperoni would therefore still be tender and not fried to a hard crisp.  You knew you did it right if there were lots of brown spots on the pale yellow cheese from stuff cooking down below it.
5. Their oven was 450-500 degree conveyer metal mesh oven that baked the pies for 15 minutes.  Once they came out they were immediately moved out of the steel pan so they didn't get soggy. Unless we were slammed, we would let it rest for a minute before cutting so the cuts didn't re-seal by that cheese (it was like glue in a way)
6. The quality of their sausage crumbles was outstanding. Sausage slices don't cut it. The only other chain I found to have that quality of sausage was Numero Uno in the late 80's/early 90's.

They came up with a pie while I was there called the 7 cheese pie. It had Mozzarella,Provolone,Cheddar,Parmesan, and I think Colby, Asiago and Fortina. It also had a very thin crust on top of the main pie (on top of the sauce and meats and veggies) which was pinched over the lower crust to seal it, and on top of that went a little bit of more sauce and the seven cheese. It was absolutely to die for.

I personally felt during my time there and since that their pizzas were more about the 1. cheese, 2. meat quality and 3. sauce spice than their crust. The crust didn't taste fried like Pizza Hut nor burnt on the bottom like Roundtable. They didn't make it too thick. Deep dish does not equal thick crust. That would be a sicilian pizza.  I am game for any future attempts at re-creating a classic Godfather's pizza. I honestly never thought about the milk powder in their crust mix. That's interesting.


 

wordpress