Author Topic: Sauce Recipes for Chicago Thin Crust  (Read 8338 times)

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Offline PizzaGarage

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #50 on: January 28, 2014, 11:51:26 PM »
Who's  website?

No, it's one of my recipes for the Chicago Tavern pizza....


Offline Jackitup

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #51 on: January 29, 2014, 12:02:19 AM »
Here is a classic Stanislaus puree pizza sauce which is not overpowering nor too sweet.  Requires 24 hour fridge prior to use, lasts for 3 days.

#10 can Stanislaus heavy puree
7 cups cold water
1/8 cup table salt ( non iodized)
1/8 cup garlic powder ( not granulated)
1/12 cup course black pepper
1/4 cup domestic romano fine grate
1/8 cup white sugar
1/4 cup majoram



Add herbs to water and let hydrate for 10 minutes then add to sauce.

I agree with some comments about the Chicago thin sauce.  Some are very plain which rely more on toppings and crust others are signature ( the great places ) and others are overpowering and full of oregano.

Quantity

10" 3 oz
12" 4 oz
14" 6 oz
16" 8 oz

1/2 inch sauce less border

I assume you meant 1/2 cup vs 1/12th cup. I got fat fingers too :-D
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Offline PizzaGarage

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #52 on: January 29, 2014, 12:05:17 AM »
1/12 is correct.  I scaled down this recipe, so 1/3 of 1/4 cup....approx 1 tbl spoon.

Offline Jackitup

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #53 on: January 29, 2014, 12:33:59 AM »
1/12 is correct.  I scaled down this recipe, so 1/3 of 1/4 cup....approx 1 tbl spoon.

I stand corrected, and I was figuring about a T for a 12th cup but thanks for clarifying! I will try this on for size, I like Chicago style sauces or well seasoned sauces as one prefers.

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Garvey

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #54 on: January 29, 2014, 08:32:11 AM »
Sorry to get all math pedantic, but that would be 1 Tbs + 1 tsp (or 4 Tsp).

Offline Chicago Bob

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #55 on: January 29, 2014, 09:47:01 AM »
Who's  website?

No, it's one of my recipes for the Chicago Tavern pizza....
Here is Stanislaus recipe site.
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Offline Chicago Bob

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #56 on: January 29, 2014, 10:05:20 AM »
I like the recipes at the Escalon website.
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Offline Garvey

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #57 on: January 29, 2014, 02:43:14 PM »
I like the recipes at the Escalon website.

Hey, buddy, this thread is for Chicago Thin.  None of that weak NY watercolor around these parts!   ;D

Offline dmckean44

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #58 on: January 29, 2014, 03:29:09 PM »
I like the recipes at the Escalon website.

Escalon's site proves that sauce recipes on their own are just as annoying as dough recipes without any mention of sauce. I want to know what style of pizza uses a sauce with celery seed and beef soup base:

http://www.escalon.net/recipes/Pizza_Sauces/rich-n-hearty-pizza-sauce


Offline Chicago Bob

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #59 on: January 29, 2014, 03:31:30 PM »
Hey, buddy, this thread is for Chicago Thin.  None of that weak NY watercolor around these parts!   ;D
This is on that site too. Is this thick enough?  ;D

 Chicago-Style Salsicce Pizza Sauce
Ingredients:

    2 cups Olive Oil
    2.5 quarts Fresh 1/4" Diced Onions
    1 cup Fresh Minced Garlic
    (6) #10 cans 6 IN 1 Ground Tomatoes
    (2) #10 cans Bella Rossa Tomato Puree
    1/4 cup Chopped Fresh Basil
    2 tbsp. Dried Oregano
    2 tbsp. Ground Black Pepper
    1 1/2 tsp. Salt

Directions:
In a 10-gallon sauce pot, brown onions in oil; add garlic and continue cooking just until garlic is translucent. Remove pan from heat. Stir in tomato products and seasonings. Refrigerate and use as needed.
Yield:
6. 5 gallons
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Offline Chicago Bob

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #60 on: January 29, 2014, 03:33:16 PM »
Escalon's site proves that sauce recipes on their own are just as annoying as dough recipes without any mention of sauce. I want to know what style of pizza uses a sauce with celery seed and beef soup base:

http://www.escalon.net/recipes/Pizza_Sauces/rich-n-hearty-pizza-sauce
Why...a "Rich-n-Hearty Pizza" of course!  :chef:

Bob
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Offline cc2323

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #61 on: February 01, 2014, 07:04:38 PM »
I have a "house red" that I do as my default workhorse sauce. I make a pretty big batch - freeze 2/3 - and bring out as needed for pizza, garlic bread dipping, or pasta entree.

28oz can Crushed Tomatoes
28oz can Puree Tomatoes
1 tbsp Sugar, olive oil
1 tsp Oregano, onion powder
1/2 tsp dried Basil, thyme, rosemary, garlic powder
4 bay leaves
1 dried Thai pepper crumbled w/seeds. 2 if I want it more like a spicy arrabiata

I'm not very brand loyal on the tomatoes, but I do try to use low sodium options, which crushed and puree typically are anyway. Simmer for 2 hours, it's pretty thick. Don't use much sauce on my pies so the batch lasts me almost a month.

Offline Chicago Bob

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #62 on: February 01, 2014, 10:02:01 PM »
I have a "house red" that I do as my default workhorse sauce. I make a pretty big batch - freeze 2/3 - and bring out as needed for pizza, garlic bread dipping, or pasta entree.

28oz can Crushed Tomatoes
28oz can Puree Tomatoes
1 tbsp Sugar, olive oil
1 tsp Oregano, onion powder
1/2 tsp dried Basil, thyme, rosemary, garlic powder
4 bay leaves
1 dried Thai pepper crumbled w/seeds. 2 if I want it more like a spicy arrabiata

I'm not very brand loyal on the tomatoes, but I do try to use low sodium options, which crushed and puree typically are anyway. Simmer for 2 hours, it's pretty thick. Don't use much sauce on my pies so the batch lasts me almost a month.
I got hesitant when I saw bay leaves...became apprehensive when I saw "not very brand loyal"....the "simmer for 2 hours" was the icing on the cake.   >:(

You must eat a lot of pasta dishes, right cc?

Bob
"Care Free Highway...let me slip away on you"

Offline Garvey

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #63 on: February 02, 2014, 12:03:20 AM »
I think that sauce would work for thin.  I'm not a fan of cooking sauces, because that's too much work for me.  But I'm usually a paste guy, which *is* cooked already.  So I could see how taking crushed and purée and then cooking could lead to a similar flavor profile.  The only ingredient I would not like is rosemary.  Too piney for pizza (for me).

Thanks for posting this.  I bet it's delicious.  Even with the rosemary, perhaps. :D

Cheers,
Garvey


Offline Chicago Bob

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #64 on: February 02, 2014, 12:37:49 AM »
Bay leaf is for Bolognese .   :'(

Bob
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Offline dmckean44

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #65 on: February 02, 2014, 12:45:12 AM »
Cooked sauces have their place, I know a lot of full Italian restaurants use a cooked marinara sauce for pizza. This is true even in New York where cooked sauces are otherwise not often done.

Offline Chicago Bob

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #66 on: February 02, 2014, 12:48:56 AM »
Cooked sauces have their place, I know a lot of full Italian restaurants use a cooked marinara sauce for pizza. This is true even in New York where cooked sauces are otherwise not often done.
That is lazy mans pizza and you tell me just one b
ig league pizzeria player that uses cooked sauce....just one man.  ;)
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Offline Jackitup

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #67 on: February 02, 2014, 01:40:48 AM »
Different strokes brother, just keep the ideas coming!!

jon
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Offline Pete-zza

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #68 on: February 02, 2014, 01:57:14 PM »
That is lazy mans pizza and you tell me just one b
ig league pizzeria player that uses cooked sauce....just one man.  ;)
Bob,

Dom DeMarco, for his Sicilian style pizzas. Now, back to sauces for thin Chicago.

Peter

Offline Jackitup

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #69 on: February 07, 2014, 12:21:02 AM »
A new twist on Garvey's Pizza Factory sauce. Why you ask??? Because I always have to eff around with stuff like the rest of you :-D And so far it tastes pretty damned good!

1  28oz can of Cento crushed tomatoes
1  12oz can of Contadina tomato paste
2  5.5 cans of Sacramento tomato juice
1/4 cup of Garvey's seasoning mix from the bulk recipe I converted with a couple tweaks
1/8+ cup of wild flower honey
1 tsp of Aji Panca chili powder
a little extra S&P to taste

This was all combined with a whisk an hour ago and will adjust tomorrow after the dry spices bloom overnite, the honey was nuked for a few seconds to warm for a better mix and not set in a glob. Warden Rosie thought it needed more of the seasoning blend but we agreed to wait and taste tomorrow. Will post any adjustments. It will go on a 00/hi gluten hybrid crust I've been playing with. Kind of a NY/Chicago/NP mix if you will.  If it's worth posting I will toss that in also

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Garvey

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #70 on: February 07, 2014, 08:03:52 AM »
Jon:

That sounds interesting.  What is the ratio normally for you?  I know you posted earlier that it is "1 to 2 Tbs per 12 oz can of paste," but the latter is a full 100% more than the former.  What is your personal "sweet spot"?  If it's closer to 2 Tbs, then this mix you posted sounds comparable, spice-wise.  I wonder how the crushed toms will be.

Cheers,
Garvey




Offline Jackitup

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #71 on: February 07, 2014, 08:33:00 AM »
Well with the tomatoes and juice it totals up to 50+ ozs of sauce so I added a bit more, Just tasted it a few minutes ago and it tastes perfect, bloomed out nicely overnite. Maybe just a bit of parm and should be great tonite!!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Jackitup

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #72 on: February 07, 2014, 08:47:15 AM »
I added a heaping 1/2 cup of fresh grated parm....perfect. Boss says don't mess with it too!

joo
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Offline Jackitup

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #73 on: February 07, 2014, 09:03:13 AM »
Garvey, also these Cento crushed tomatoes are more like a pulpy, thick sauce, not in the least bit watery! When mixed with the tomato paste it VERY much needed those 2 cans of juice, could have easily took a 3rd can, we'll see later tonite after the fresh shredding of parm thickens things up

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Garvey

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Re: Sauce Recipes for Chicago Thin Crust
« Reply #74 on: February 07, 2014, 11:43:48 AM »
Paste is funny that way.  It is very spongelike.  The herbs will suck up a lot of liquid, too.  I never make Pizza Factory Sauce ahead of time, because it'll need to be thinned out before using.