Author Topic: Aurelios Pizza Perfected!  (Read 29840 times)

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Offline juniorballoon

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Re: Aurelios Pizza Perfected!
« Reply #50 on: August 16, 2012, 06:49:12 PM »
If I am the "Peter" you have in mind, I'm afraid that I cannot be of any help. I do not have any knowledge in this area.

Peter

You are the Peter in question. I am very disappointed in you. :)

From the reading I've done I have no fear that my home ground sausage that gets vaccum packed and tossed in the freezer will make anyone sick.

jb



Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #51 on: August 17, 2012, 07:33:41 AM »
There are 8 known pathogens that cause the majority of illnesses, hospitalizations, and deaths related to food poisoning or foodborne illnesses and botulism is NOT one of them. They include: Norovirus, Salmonella, Clostridium perforingens (nicknamed the “cafeteria germ”), Campylobacter spp, Staphylococcus aureus, Toxoplasma gondii, and Listeria monocytogenes.

•Approximately one in six Americans (48 million people) is sickened by foodborne illnesses every year.
•Roughly 128,000 people are hospitalized annually for foodborne illnesses.
•The Centers for Disease Control and Prevention estimated that more than 3,000 people would die due to food poisoning or foodborne illnesses in 2011.
 
Altogether there are 31 known pathogens that cause food poisoning, of which botulism is one. There are also many unknown pathogens.

Having been a biochemist/microbiologist and professionally trained in food preparation, I lean towards taking every precaution in food prep. Besides, I like the way my sausage tastes and would not change anything. I'm 63yo and have been making my own sausage for 40 years. I have not had any problems with adding nitrates/nitrites to food. Heck, I even eat MSG! The same people who would tell you nitrates/nitrites are no good are the same people who told you margarine was better than butter!
BTW I use butter in my deep dish pizzas!
« Last Edit: August 17, 2012, 07:39:05 AM by OTRChef »

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #52 on: August 17, 2012, 08:49:46 AM »
Just finished making 6lbs of sausage for my pizzas this weekend! I think I will make deep dish.

Offline BTB

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Re: Aurelios Pizza Perfected!
« Reply #53 on: August 17, 2012, 10:55:28 AM »
From what I've seen in this forum, there are many people here who are capable of making BETTER pizzas than the popular pizzerias. With that said, I have never been a fan of Uno's or Malnati's...so I for one am not about to match their tastes!
I agree with the first sentence completely.  And with the second sentence, I must say that while I love many styles of thick and thin Chicago styles pizzas, Uno's and Malnati's are among the best in the world IMHO and I even heard that they have special service of their pizzas up in heaven.  I just had a Malnati's Chicago Style pizza with their great sausage brought to me last night and it was outstanding and . . . I felt like I was in heaven, too (lol! !).
 
I haven't followed the sausage postingsabove and will only add that the great sausage served on Malnati's and original Uno's/Due's is great without fennel and that the sausages served on the great Chicago thin crust pizzerias are great with either fennel or anise in the sausage.  Try Fox's fantastic thin crust pizza in Oak Lawn with anise and not fennel.  One of Chicago's 5 BEST thin crust pizzas (only a couple of miles from the great original Vito & Nicks).  And further regarding use of good sausage, I've found that freezing good sausage in airtight methods is still only good for 2 or maybe 3 weeks before it starts to taste bad.  Fresher sausage is a plus.  And I know nothing about the chemicals.

Offline BTB

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Re: Aurelios Pizza Perfected!
« Reply #54 on: August 17, 2012, 10:57:36 AM »
Speaking of Aurelio's (at which I've eaten at the original for over 50 years, too), I was at Silver Beach Pizza in St. Joseph, MI the other week and their pizza is almost identical to Aurelio's.  They are part of a small Indiana pizza chain that has apparently successfully duplicated something very close to an Aurelio's pizza.  I think in a taste test between the two, one could close their eyes while sampling a piece of pizza from each and have a difficult time telling the difference.  At least IMO

Offline juniorballoon

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Re: Aurelios Pizza Perfected!
« Reply #55 on: August 17, 2012, 11:00:50 AM »
And I'll bet that deep dish will be a very tasty pie.

 :pizza:

jb

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #56 on: August 17, 2012, 01:14:54 PM »
I agree with the first sentence completely.  And with the second sentence, I must say that while I love many styles of thick and thin Chicago styles pizzas, Uno's and Malnati's are among the best in the world IMHO and I even heard that they have special service of their pizzas up in heaven.  I just had a Malnati's Chicago Style pizza with their great sausage brought to me last night and it was outstanding and . . . I felt like I was in heaven, too (lol! !).
 
I haven't followed the sausage postingsabove and will only add that the great sausage served on Malnati's and original Uno's/Due's is great without fennel and that the sausages served on the great Chicago thin crust pizzerias are great with either fennel or anise in the sausage.  Try Fox's fantastic thin crust pizza in Oak Lawn with anise and not fennel.  One of Chicago's 5 BEST thin crust pizzas (only a couple of miles from the great original Vito & Nicks).  And further regarding use of good sausage, I've found that freezing good sausage in airtight methods is still only good for 2 or maybe 3 weeks before it starts to taste bad.  Fresher sausage is a plus.  And I know nothing about the chemicals.


I've eaten at Fox's many times. I believe they also have a place in Orland Park too. GREAT pizza!

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #57 on: August 17, 2012, 01:17:24 PM »
And I'll bet that deep dish will be a very tasty pie.

 :pizza:

jb

I'm sure it will. I may even reveal MY crust recipe here!

Offline Chicago Bob

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Re: Aurelios Pizza Perfected!
« Reply #58 on: August 17, 2012, 01:29:59 PM »
I'm sure it will. I may even reveal MY crust recipe here!
I'm looking forward to that, OTR, please do...
"Care Free Highway...let me slip away on you"


Offline Chicago Bob

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Re: Aurelios Pizza Perfected!
« Reply #59 on: August 17, 2012, 01:40:16 PM »
OTR,
In your reply #18, last weekends bake you used 2 different methods...have you ever done your Aurelios style straight onto the stone, no parbaked crust?
http://www.pizzamaking.com/forum/index.php/topic,20346.msg201701.html#msg201701
"Care Free Highway...let me slip away on you"

Offline BTB

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Re: Aurelios Pizza Perfected!
« Reply #60 on: August 17, 2012, 01:46:56 PM »
I'm sure it will. I may even reveal MY crust recipe here!
Randy, we do not "may" reveal our crust recipes here.  We are partners in trying to make and develop the best possible pizza crust and pizzas here.

Pleeeeeeze . . . to you and others, share with all here on your successes and failures.  Share your formulations so that the "free market place of public opinion" can examine and determine the worth and value of your thoughts and opinions.  Then we will all get to pizza valhalla.  You've done very well so far and I want you to continue to do so.                 --BTB

Offline BTB

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Re: Aurelios Pizza Perfected!
« Reply #61 on: August 17, 2012, 02:01:07 PM »
I've eaten at Fox's many times. I believe they also have a place in Orland Park too. GREAT pizza!
Yes, there are about 4 or 5 of their "loosely" related pizza restaurants throughout the south suburbs of Chicago (Oak Lawn and Beverly are the best by far).  And they are superb.  Did you recognize that they have NO fennel seed in their sauce?  Did you know that anise was their main spice?

Not until I got familiar with this site did I know anything about this, but now I do.  I would guess that about 1/3rd of Chicago and other area pizzerias emphasize anise spice as oppose to fennel.  BUT I love both!                    --BTB    ;)

Offline juniorballoon

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Re: Aurelios Pizza Perfected!
« Reply #62 on: August 17, 2012, 02:31:51 PM »
I'm not sure I could tell the difference between Anise and Fennel. I know they're similar, but I have little experience with Anise. I will have to pick some up this weekend. All this meat talk has got me into grinding mood.

jb

Offline Chicago Bob

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Re: Aurelios Pizza Perfected!
« Reply #63 on: August 17, 2012, 02:40:35 PM »
I'm not sure I could tell the difference between Anise and Fennel. I know they're similar, but I have little experience with Anise. I will have to pick some up this weekend. All this meat talk has got me into grinding mood.

jb
Try a side by side sometime jb.....you'll know.... ;D
"Care Free Highway...let me slip away on you"

Offline ThatsAmore

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Re: Aurelios Pizza Perfected!
« Reply #64 on: August 17, 2012, 09:21:29 PM »
I've wanted to try the spice from http://www.tenutasdeli.com/tek9.asp?pg=products&grp=60.

I wish I lived around Kenosha, WI.  Look at these specials for local .... http://www.tenutasdeli.com/tek9.asp?pg=products&grp=60

Who put that pie in my eye ?

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #65 on: August 17, 2012, 10:07:05 PM »
OTR,
In your reply #18, last weekends bake you used 2 different methods...have you ever done your Aurelios style straight onto the stone, no parbaked crust?
http://www.pizzamaking.com/forum/index.php/topic,20346.msg201701.html#msg201701

Yes, and the top of the crust is always less cooked because the sauce soaks in. I prefer the pre-baked as the crust is always crispier...which I prefer. Maybe if I could cook my pizza in a 650F oven, it would turn out better without pre-baking. However, pre-baking the crust produces such a good chew, I'm satisfied with the results.

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #66 on: August 17, 2012, 10:09:17 PM »
Randy, we do not "may" reveal our crust recipes here.  We are partners in trying to make and develop the best possible pizza crust and pizzas here.

Pleeeeeeze . . . to you and others, share with all here on your successes and failures.  Share your formulations so that the "free market place of public opinion" can examine and determine the worth and value of your thoughts and opinions.  Then we will all get to pizza valhalla.  You've done very well so far and I want you to continue to do so.                 --BTB

I was only being facetious. I will post the recipe as soon as I put in my Mastercook Database and get some pictures.


Offline Chicago Bob

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Re: Aurelios Pizza Perfected!
« Reply #67 on: August 17, 2012, 10:52:38 PM »
I was only being facetious.
Well.....Ok.....but don't do it again man.   :-D
Don't forget the pics either dude....or else.. :o
Randy, your experience sounds really interesting and I look forward to anything you can share...thanks.   ;)
"Care Free Highway...let me slip away on you"

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #68 on: August 18, 2012, 09:37:36 AM »
Sausage is all packed up. I prefer to package mine flat, it takes up less space in freezer. When ready to use, I partially thaw and cut into logs for easier handling. Tasted some already, it turned out perfect!


Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #69 on: August 18, 2012, 09:46:23 AM »
Well.....Ok.....but don't do it again man.   :-D
Don't forget the pics either dude....or else.. :o
Randy, your experience sounds really interesting and I look forward to anything you can share...thanks.   ;)

You can find some of my recipes here:
http://www.randypollak.com/recipes/
and here:
http://www.randypollak.com/dody/
My main website is here:
http://www.randypollak.com
You can even watch me cook for Emeril on the main website.

Btw, I am retired/disabled now and I am no longer "over the road" nor a health nut. I am a disabled veteran who spends most of his time helping other vets at my local VFW.

Offline Jet_deck

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Re: Aurelios Pizza Perfected!
« Reply #70 on: August 18, 2012, 10:02:32 AM »
Just as I consider our forum is the "be all, end all" of pizza; I consider http://forum.sausagemaking.org/  the "be all, end all" of sausage.  You guys seem to have a good handle on your sausage making, but if anyone new has questions, this is the place to go.  One of the moderators is a friend I met in Canada at a bbq event.

Thanks for your service OTRChef.  My dad missed Vietnam by a cats hair.
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Offline BTB

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Re: Aurelios Pizza Perfected!
« Reply #71 on: August 18, 2012, 10:09:06 AM »
Chicago's Italian sausage is well known for it's high fennel content. The only sausage maker that I know of in Chicago that does not use a lot of fennel is Bobaks.
Yes and No on the high fennel content.  I've lived and eaten great thin and thick crust pizzas in the Chicago area for many decades (north, south, east and west) and experienced so-called Italian sausage with and without fennel, with and without anise seeds, with and without garlic, and with and without alot of other spices.  In the "good ole days," the mom and pop pizza places made their own sausage or had it specially sourced and each were fairly different (but great).  Now in most cases its bought through normal food purveyors and is often nothing special  
 
Is Bobak's still in business?  I swear that their garlic sausage was in the past used on alot of Chicago area pizzas.  Uno's/Due's, Malnati's, and many others reportedly sourced their restaurant's sausage from either Anichini Brothers (http://www.anichinibrothers.com/Products.html) or Peoria Packing (http://www.peoriapacking.com/).  And I remember many a Chicago thin mom and pop pizzeria using a combination Italian/Lithuanian sausage on their pizzas. And that was great, too.
 
What area of Florida are you near, Randy?  My wife and I reside on the Gulf Coast side and frequent the Aurelio's in Naples, FL and the newer Aurelio's in Ft. Myers, FL.  Both are great but are different.  The one in Naples is an older "grandfathered" pizzeria that does their own thing without much restrictions and makes their pizzas the "old-fashioned" way that Joe Aurelio would have done 30 or 40 years ago.  The Ft. Myers location is a "corporate store" that must do things according to corporate policy, which includes using a "creeping" oven with the use of pans.  Original Aurelio's NEVER used cutter pans nor docked their crusts.  But I can't deny that the Ft. Myers location makes an outstanding pizza, too.  
 
Another great Chicago thin crust pizza is Paul's Chicago Pizza in Clearwater, Fl (http://paulschicagopizza.com/).  Of the many guests that I've taken there, they take one bite of the pizza and remark " . . . wow, that sure tastes like great Chicago pizza."  Will have to try your crust recipe some day as Aurelio's crust of 35 years ago is very different from today's crust (both good but a little different).  Paul's pizza pictured below.

 
                                                                        --BTB
« Last Edit: August 18, 2012, 10:11:40 AM by BTB »

Offline Chicago Bob

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Re: Aurelios Pizza Perfected!
« Reply #72 on: August 18, 2012, 01:18:16 PM »
That Pauls Pizza looks real good.

Hey Randall...your website is awesome man. I am really enjoying it....thanks so much!
"Care Free Highway...let me slip away on you"

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #73 on: August 18, 2012, 01:47:54 PM »
Yes and No on the high fennel content.  I've lived and eaten great thin and thick crust pizzas in the Chicago area for many decades (north, south, east and west) and experienced so-called Italian sausage with and without fennel, with and without anise seeds, with and without garlic, and with and without alot of other spices.  In the "good ole days," the mom and pop pizza places made their own sausage or had it specially sourced and each were fairly different (but great).  Now in most cases its bought through normal food purveyors and is often nothing special  
 
Is Bobak's still in business?  I swear that their garlic sausage was in the past used on alot of Chicago area pizzas.  Uno's/Due's, Malnati's, and many others reportedly sourced their restaurant's sausage from either Anichini Brothers (http://www.anichinibrothers.com/Products.html) or Peoria Packing (http://www.peoriapacking.com/).  And I remember many a Chicago thin mom and pop pizzeria using a combination Italian/Lithuanian sausage on their pizzas. And that was great, too.
 
What area of Florida are you near, Randy?  My wife and I reside on the Gulf Coast side and frequent the Aurelio's in Naples, FL and the newer Aurelio's in Ft. Myers, FL.  Both are great but are different.  The one in Naples is an older "grandfathered" pizzeria that does their own thing without much restrictions and makes their pizzas the "old-fashioned" way that Joe Aurelio would have done 30 or 40 years ago.  The Ft. Myers location is a "corporate store" that must do things according to corporate policy, which includes using a "creeping" oven with the use of pans.  Original Aurelio's NEVER used cutter pans nor docked their crusts.  But I can't deny that the Ft. Myers location makes an outstanding pizza, too.  
 
Another great Chicago thin crust pizza is Paul's Chicago Pizza in Clearwater, Fl (http://paulschicagopizza.com/).  Of the many guests that I've taken there, they take one bite of the pizza and remark " . . . wow, that sure tastes like great Chicago pizza."  Will have to try your crust recipe some day as Aurelio's crust of 35 years ago is very different from today's crust (both good but a little different).  Paul's pizza pictured below.

 
                                                                        --BTB

Yep, Bobak's is still in buisness: http://www.bobak.com/
I have 6 pounds of Maxwell St. Polish (from my last visit to Chicago) in my freezer to prove it.  :)

I'm in Debary on the East coast. That Paul's pizza looks great.

BTW, the Aurelio's crust at their original Homewood location tastes as it did 50 years ago!
« Last Edit: August 18, 2012, 01:52:15 PM by OTRChef »

Offline OTRChef

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Re: Aurelios Pizza Perfected!
« Reply #74 on: August 18, 2012, 01:49:01 PM »
That Pauls Pizza looks real good.

Hey Randall...your website is awesome man. I am really enjoying it....thanks so much!

You're welcome!


 

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