Author Topic: Any Barnaby's lovers able to recreate their ORIGINAL crust recipe/overall taste?  (Read 19549 times)

0 Members and 2 Guests are viewing this topic.

Offline zajones

  • Registered User
  • Posts: 4
Hey Barnaby's Fans! I just came across these other threads that might help us perfect the Naby's class of pizza ;)

I've gotten the crust down using Philip Johnson's (sp) recipe as a base and rolling thin, proofing the dough for a couple minutes, and some other shenanigans.... I can report more later....but it looks like there might be recipe improvements!

This post in particular is from a former Northbrook Naby's employee!,2085.msg133245.html#msg133245

Re: Does anyone have the Recipe for Chicago's Barnaby's Pizza (sauce and dough)
« Reply #12 on: March 31, 2011, 10:11:32 PM »
I worked at the Barnaby's in Northbrook threw out high school and made the Dough sometimes.
Philip Johnson you got is right except you added to many things Here is yours.

11/2 tsp rapid rise yeast,
 3 1/2 cups all purpose flour.
1/2 cup yellow corn meal coarse if you can get it.
1/4 cup olive oil,
1/4 cup vegetable oil,
1tsp sugar
1 tsp salt
1 cup warm water.

Here is the real one

1 1/2 tsp rapid rise yeast,
3 1/2 cups all purpose flour.
1/4 cup olive oil,
1/4 cup vegetable oil,
1 tsp sugar
1 tsp salt
1 cup warm water.

The corn meal is Regular and used underneath of the pizza so it will not stick and it makes the bottom side crispy it keeps the pizza off the pizza stone.

The sauce is Kraft Pizza sauce in a can

At home I use hot sausage and it great

Those with memories from Milwaukee might look to this post from yet another Barnaby's thread:,1735.msg135029.html#msg135029


Re: Does anyone know the recipe for Barnaby’s pizza crust
« Reply #3 on: April 12, 2011, 05:33:42 PM »
I used to work at Barnabys pizza in Milwaukee in the mid 70's

I used to make the dough

The recipe consists of

General Purpose Flour
5 parts corn oil
1 part extra virgin olive oil
Pelletized Active Yeast - activated by pouring into lukewarm water and allowing it to activate (pan must be clean)

The corn meal was used to keep the dough/crust from sticking to the oven (rotating shelf oven) and also to the wooden paddle that the pizza was prepared on

The recipe was prepared in approximately 50# batches, I am not sure of the exact proportions

I last worked there over 35 years ago

Hope this helps

Offline CDNpielover

  • Registered User
  • Posts: 773
  • Location: Northern New Mexico
^^so has anyone actually tried that recipe?  if so, please post your results.   :chef:

Offline BBH

  • Registered User
  • Posts: 38
Philip Johnson's formulation is right on.  I eat at Barnabys often and there is cornmeal in the dough, not only is it used for dusting.  I've made Philips and I'm hard pressed to tell the difference.  The formulation provides that same "hardness" and crunch.  What I can't seem to duplicate (only tried once) is the outer edge shape.....Skins are made ahead of time for the rush hour and placed on plastic serving trays and underneath dusted with cornmeal. Ovens are the old school rotators.
I eat at the schaumburg location and heard the Northbrook location is better....


Offline Rich

  • Registered User
  • Posts: 23
  • Location: Chicago
I've been going to the Northbrook Barnaby's since the 70's and it's probably my favorite thin crust pizza of all.  

They do sheet the pizza, grab a handful of cornmeal, throw it on a plastic tray and put the flattened dough on the tray.  Then they use a round piece of wood that is small in diameter to the pizza and crimp the edges up around it.  You can watch this assembly line show every day around lunchtime.

My friend worked there in the last ten years and said he saw cans of Stanislaus Pizziaolo sauce.  Don't know if they add anything to it or if this is their sauce but I have not bought any yet.  I'll be honest, if I want Barnaby's, I just go to the restaurant itself (about 7 minutes from home and work) so I don't worry about making it at home.  But one day I should get around to making it.  I used to make pizzas from scratch a lot, but I haven't had as much time as I used to.  My uncle, on the other hand will make homemade pizzas every single night.

Man, all this talk about Barnaby's makes me want to order it tonight (and I just had it Friday for lunch!). :-[
« Last Edit: March 26, 2012, 01:18:31 AM by Rich »