Author Topic: aurelio's pizza..  (Read 77079 times)

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Offline mrmojo1

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Re: aurelio's pizza..
« Reply #125 on: January 29, 2010, 02:26:16 AM »
ok if you go check out the chicagopizzaclub.com and their homewood aurelios review.  they dont order any of the right pizzas in my op. but the pic of the pepperoni canadian bacon thin crust, does that confirm cheddar in the cheese mix?? look at the cheese! some one help. former cooks???? do u remember chedder? or is that scarmoza or grease?  thanks gang!
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Offline Mad_Ernie

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Re: aurelio's pizza..
« Reply #126 on: January 29, 2010, 09:14:36 AM »
Good pick up.  It doesn't look like grease to me from that photo.  I'd have to go with cheddar cheese unless someone has inside knowledge.  I use cheddar as part of my cheese blend on almost all of my pizzas, too.
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Offline CharlotteSailor

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Re: aurelio's pizza..
« Reply #127 on: January 30, 2010, 06:24:07 AM »
I have no real inside knowledge other than I grew up in Chicago Hts. and Flossmoor, I ate countless times (it would number in the hundreds) in the original location and the "new" giant Homewood  location.  I just can't imagine (or have ever tasted cheddar) on one of their pizzas.  I have tasted cheddar on pizzas during my 20 odd year sojourn in California and must say I don't like it.  I have been mixing scamorza and mozzarella recently and when you cook that at 450 plus you do get some of the yellow color...  Just my two cents, take it for you you paid for for this information.

Offline mnymgr1

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Re: aurelio's pizza..
« Reply #128 on: February 23, 2010, 10:29:40 AM »
A few things.  I just registered here because I had to thank all of you contributors.  I have been wondering about Aurelios pizza for decades.  By far, my favorite pizza.  And definitely not for everyone, I know people who cannot stand the stuff to save their lives.  I too have been going to the Oakbrook Terrace Illinois restaurant since I was a young kid, so maybe 35 years or whenever they opened there.  They closed that restaurant down about 2 years ago, Aurelios moved across the street as a new mall was expected in that space (now on hold with this great economy) and then they were going to move back to the new mall.

What I dislike about Aurelios is simply their prices.  They are by far I think the most expensive pizza around.  For a fiesta sausage, you are at $25 or so.  We go there maybe once a year now as a sitdown meal with drinks will run you well over $40 including tip.  That's really out of hand for this area of the Western burbs of Chicago.

As for all of you who worked at the OBT Illinois restaurant, I must have seen a few of you over the years as we were in there constantly as teenagers.  My long time favorite person there is still Guido V.  What a great pleasant person to deal with every time we have gone there.  And last I checked, he was still there part-time.

And a bit off topic, but another fabulous pizza in this area in Giannorios in Lombard (on Main street).  Almost no sit down area, No delivery and there are sometimes lines out the door.  As we seem to have a pizzeria on every corner around here, this place just amazes me by its success.

Thanks again for all you comments and ideas regarding their ingredients.  Best of luck in 2010 !!

Offline pepperoncini

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Re: aurelio's pizza..
« Reply #129 on: March 10, 2010, 01:41:45 AM »
i worked at Aurelios's in a few stores including Homewood for 4 years as a kid over 30 years ago starting as a busboy to prep table to cook....girls were assigned to the "steam table" ya know sandwiches, garlic bread, pasta and the like....busboys made all the sauce and dough ...all dry brick mozzarella Chellino cheese.... paste + puree combined with a spice pack, sugar and salt sauce made by the 5 gallon bucket...no carrots or wine....gimme a break ::)....just flour, sugar, salt, yeast, water, dough for the crust ( the more sugar the more deep brown the bottom will get ) we'd sometimes play with that depending on the humidity and other factors....all made in a huge mixer with dough hook then put in 55 gallon drums to rise.......there own sausage made for Aurelio's and cased in boxes and loaded in what others have already said was the "MONSTER".....at that time cooked in flat bed ovens with an electric oven set to 550 degrees just in case there was a screw up and we had to get a pie out quickly....man i have stories!....try sliding a sloppy 'super six' off the cutting board and if not an expert, disaster...."Calling Doctor Bones...Calling Doctor Bones"...yea he was the guy who could make a pie look like nothing happened to it...a pure Pizza Picasso......just too many memories to keep goin'......really some of the best times of my life with the greatest pizza on the planet!!!....can anyone tell me what a "Hell-pie" is???....an insider Aurelios's question for sure.......

Offline mrmojo1

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Re: aurelio's pizza..
« Reply #130 on: March 11, 2010, 09:53:07 PM »
i worked at Aurelios's in a few stores including Homewood for 4 years as a kid over 30 years ago starting as a busboy to prep table to cook....girls were assigned to the "steam table" ya know sandwiches, garlic bread, pasta and the like....busboys made all the sauce and dough ...all dry brick mozzarella Chellino cheese.... paste + puree combined with a spice pack, sugar and salt sauce made by the 5 gallon bucket...no carrots or wine....gimme a break ::)....just flour, sugar, salt, yeast, water, dough for the crust ( the more sugar the more deep brown the bottom will get ) we'd sometimes play with that depending on the humidity and other factors....all made in a huge mixer with dough hook then put in 55 gallon drums to rise.......there own sausage made for Aurelio's and cased in boxes and loaded in what others have already said was the "MONSTER".....at that time cooked in flat bed ovens with an electric oven set to 550 degrees just in case there was a screw up and we had to get a pie out quickly....man i have stories!....try sliding a sloppy 'super six' off the cutting board and if not an expert, disaster...."Calling Doctor Bones...Calling Doctor Bones"...yea he was the guy who could make a pie look like nothing happened to it...a pure Pizza Picasso......just too many memories to keep goin'......really some of the best times of my life with the greatest pizza on the planet!!!....can anyone tell me what a "Hell-pie" is???....an insider Aurelios's question for sure.......

thanks for all the info!  been working on trying to get their sauce flavor for over a year or 2 now.  tried the paste/puree mix and its close, must figure out the spice packet! is i a hint of cinnamon? in there/ orange zest??    i totally remember the "monster" being a busboy/dishwasher i had to clean it! then grease it, and it was a project.  i dont remember 87 the hell-pie , but i do remember the manager at oakbrook big italian guy vinney this was '87 i think? he got married that year, and he was still there 2 yrs ago when i picked up a pie as i drove by on 94 to michigan.  he got called back every once in a while in a panic to fix delivery drops and pizza transfer mess ups. he was a dr.! he could make those F'd up pizzas look good as new!  it was a lot of fun working there. thanks again!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline BTB

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« Last Edit: July 02, 2010, 09:29:28 AM by BTB »

Offline mrmojo1

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Re: aurelio's pizza..
« Reply #132 on: July 05, 2010, 07:15:42 PM »
Thanks BTB!  great article!!  i am still trying to figure out the mystery of the yellow cheese as well as I dont think it is just sugar in their sauce, i have tried lots of sugar but to me it still doesnt get to that aurelios flavor.  anyone think that maybe they use citric acid powder?  thanks again!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline richj

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Re: aurelio's pizza..
« Reply #133 on: September 13, 2010, 12:30:40 PM »
OK, I just joined this site. Originally I'm from the south side of Chicago and loved Aurelios pizza. I moved down to Georgia where the pizza's taste like cardboard with tomato sauce on them

Does anyone have a recipe that comes close to Aurelio's pizza sauce??   :pizza:



Offline buzz

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Re: aurelio's pizza..
« Reply #134 on: November 05, 2010, 09:33:33 AM »
I found some Chellino scamorza and tried it for an Aurelio's-style pizza. The scamorza had a texture much firmer and drier than mozzarella (heading into Parmesan territory) and tasted more akin to provolone. I used a 75% mozzarella-25% scamorza blend. The result was more like HRI (which uses a mozzarella-provolone blend) than Aurelio's, so my conclusion is that either Aurelio's does not use scamorza, or uses much less or a different brand.

The closest I've come to Aurelio's is using my awesome thin crust recipe (with 1 1/2 TBS extra light olive oil), plus Pastene tomatoes (with1 1/2 tsp sugar), and Stella mozzarella from the grocery store deli.

Pastenes are unavailable to me now, so I had switched over to Tomato Magic (from Stanislaus), but now these have been discontinued in the 28-oz. cans, so I used Cento All-In-One crushed tomaotes. Not quite as good, but still miles above the grocery store brands.

Offline loowaters

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Re: aurelio's pizza..
« Reply #135 on: November 05, 2010, 10:10:16 AM »
I was never the biggest fan of Aurelio's but for whatever reason, I'm craving one right about now. 

buzz, it would seem that Home Run Inn uses provolone but it's just a blend of mozz.  Peter got that info from them when questioning some nutritional stuff a few years back. http://www.pizzamaking.com/forum/index.php/topic,6009.msg51647.html#msg51647

Good luck with the Aurelio's type of pie, it seems like a pretty tough nut to crack.

Loo
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Offline buzz

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Re: aurelio's pizza..
« Reply #136 on: November 05, 2010, 11:34:14 AM »
Right--I've found that the Sargento mozzarella-provolone blend mimics HRI very well--even the singular smell in the kitchen! I think it's a 70-30 blend.

To me, the combination of Pastene tomatoes and Stella mozzarella cheese (plus a little extra sugar in the sauce) hits Aurelio's on the head!

To my taste, Aurelio's's is one of the best, but it's very expensive and can vary in quality from store to store. I've had pizzas from them that are sickly sweet and I've had pizzas that are burnt.
« Last Edit: November 05, 2010, 11:41:39 AM by buzz »

Offline mrmojo1

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Re: aurelio's pizza..
« Reply #137 on: November 05, 2010, 10:17:43 PM »
great info! this is one of the toughest, for me aurelios is still one of my favs.  but i have only had the oakbrook terrace locations pizzas and they were always great.  i too tried the Chellino scamorza, it didnt hit totally, but your notes on the dryness hits home. i was 14 when i worked there and had to grind the cheese in a big meat grinder and i thought it was parmesean by how dry it was and salty, but it didnt have the color of the Chellino scamorza i got. but i did get a bit f that orange color weve noted with it.  but i hear Chellino has several diffferent types????  the closest ive made to date sauce wise was adding OJ instead of sugar.....but i know they didnt add oj thats why i am wondering still about citric acid powder? you can find it at home brew supply stores....but i still havnt tried it.....
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline mrmojo1

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Re: aurelio's pizza..
« Reply #138 on: November 05, 2010, 10:20:40 PM »
and i heard from my brother that they lost the lease on the oakbrook terrace location due to a new strip mall remodeling....last time there the place looked like a ghost town...now they are across the street and were only a carryout at last notice....too bad.  that old place had a great ambience!  i will miss it....
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline BTB

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Re: aurelio's pizza..
« Reply #139 on: January 12, 2011, 03:35:32 PM »
Mr. Mojo,
 
Not to tease you any, but on Monday of this week, I visited with my daughter in Ft. Myers, FL and had a great, great, great pizza -- a picture of which follows.  I'm sure you'll recognize where it's from (save for the unusual circular sauce).  I have just got to tell you, though, that it was super, super deeeeeeelicious.  Wish I could have it everyday.
 
                                                                                   --BTB
« Last Edit: January 12, 2011, 03:52:24 PM by BTB »

Offline BTB

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Re: aurelio's pizza..
« Reply #140 on: January 12, 2011, 03:37:17 PM »
Oh, and of course I couldn't leave without taking some home for the freezer.  Yum, yum.  BTW, I asked the male waitperson why there was so much yellow/orange in the cheese on the baked pizza and he said that is how all Mozzarella cheese bakes up.  He obviously didn't know crap about anything and the mystery continues about the substantial yellow/orange color in the cheese on the cooked pizza.  But . . . as usual . . . it was grrreat.  Hope you've had some great pizza lately.
 
                                                                                        --BTB

Offline mrmojo1

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Re: aurelio's pizza..
« Reply #141 on: January 14, 2011, 01:21:41 AM »
Mr. Mojo,
 
Not to tease you any, but on Monday of this week, I visited with my daughter in Ft. Myers, FL and had a great, great, great pizza -- a picture of which follows.  I'm sure you'll recognize where it's from (save for the unusual circular sauce).  I have just got to tell you, though, that it was super, super deeeeeeelicious.  Wish I could have it everyday.
 
                                                                                   --BTB


that looks soooo awesome!!!!  and i love the extra sauce!!!   what do you think about the sauce??  look at that orange cheese!! why?  it must be a scamorza thing?  THANKS SO MUCH FOR POSTING PICS!!  love it!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"


Offline BTB

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Re: aurelio's pizza..
« Reply #142 on: January 14, 2011, 08:51:16 AM »
Their sauce, of course, is one of the chief components that makes their pizzas great.  The closest I've ever come to it was with Pastene's tomato sauce with a little sugar and/or honey added to it with a bit of oregano.  The Scamorza cheese is excellent, too, but pricey and hard to get.  It definitely does not, however, bake up with an orange color at all.  Unfortunately, that will remain a mystery for a while, I'm afraid. Maybe just sprinkle a few pieces of cheddar on top to get that effect.
 
But as I said before, while I love the Aurelio's pizzas that I've had in the last couple of years with the bits of orange coloring in the baked cheese, of all the dozens of times that I've eaten pizzas at Aurelio's flagship restaurant in Homewood, Illinois, I can never recall that orange coloring on their pizzas.  Go figure.  It was great without it, too.
 
But I now have some Aurelio's in the freezer as a result of my Ft. Myers visit earlier this week that will last me a couple of weeks.  Well maybe just one week.  Or maybe just a few days!  And with all the extra pizzas that I ordered to take for the freezer, I ordered "extra sauce" on them, too.

BTW, as I remember Mr. Mojo, you get up to SW Michigan sometimes (where I spend a lot of time in the summers).  Silver Beach Pizza in St. Joseph, Michigan is a clone of Aurelio's pizza and you ought to try it.  Just a half hour drive from Coloma.  See my report on it at http://www.pizzamaking.com/forum/index.php/topic,8921.msg90421.html#msg90421 .  And the photo below of the Silver Beach pizza that I had there looks identical to an Aurelio's pizza.  It is just about as great, but you have to order extra sauce, too, as they do not put much sauce on at all.
 
                                                                                                --BTB
« Last Edit: January 14, 2011, 10:56:39 AM by BTB »

Offline buzz

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Re: aurelio's pizza..
« Reply #143 on: January 14, 2011, 10:05:28 AM »
I agree about the Pastene--I posted about it a couple of years ago, combined with Stella mozzarella to replicate the tase of Aurelio's. I tried Scamaorza, but that's not it, IMO.

Offline BTB

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Re: aurelio's pizza..
« Reply #144 on: January 14, 2011, 11:28:43 AM »
I agree about the Pastene--I posted about it a couple of years ago, combined with Stella mozzarella to replicate the tase of Aurelio's. I tried Scamaorza, but that's not it, IMO.
Buzz, good to hear from you again.  A large grocery chain down here in the Tampa Bay area called "Sweet Bay" (actually headquartered out of the state of Maine of all places) sells a lot of Pastene products here.  If you'd like any, just PM me and I'll ship several cans to you using the new USPS "if it fits, it ships" shipping system. The last time that I was at the store, I saw that they had a new product (at least to me) in a similar can that said "Chunky Style."  I haven't tried it yet, but suspect it may be as good for deep dish styles like the new Malnati's chunky style tomato products.

And what's weird for me (and my wife can attest to it) is that for 9/10ths of my life, I hate chunky tomato sauce products, but have recently come to love it, but only with deep dish pizzas.  Go figure.

Hope you are continuing to enjoy your great pizzamaking.  And I would like to set up a meeting with you next summer to experience a great non-greasy pizza at a Lou Malnati's, my treat, to convince you about their (general) non-greasy, greatness!.  I'm going to try to convert you, yet.  Regards, from one pizza lover to another.

                                                                                      --BTB

P.S.  Do you ever recall the orange coloring in the baked cheese on the pizzas at Aurelio's in Homewood before?  I don't.

Offline buzz

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Re: aurelio's pizza..
« Reply #145 on: January 14, 2011, 01:41:24 PM »
Thanks--I appreciate it! I just found out that Pastene's are available a couple of towns over (I think!), so I can go and stock up! I found a brand called Cento All-In-One which are good.

If you're in the neighborhood (I'm in the suburbs!), give me a shout! (you'll never convert me to Lou's!--however, I won a gift card from them, so I will--in the spirit of fair play--give them another chance!).

I don't recall the orange coloring--out here, it looks like just a normal mozzarella pizza.



Offline mrmojo1

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Re: aurelio's pizza..
« Reply #146 on: January 14, 2011, 02:40:10 PM »
thanks a ton BTB!!!  i tried the Chellino scamorza and youre right it didnt color that way......i am definitely going to order some pastenes!!!  I havnt been to coloma now in 2 yrs because of work and other issues, but i told all my family(big aurelios fans) and friends about silver pizza because of your report and suggestion, they all love it!!  i am dying to try it!!!  the big friday night debate is dimaggios or silver beach now i guess!  i am thinking about ordering some aurelios to be shipped.  they are about 40 bucks a piece includling shipping. holy cow!!!!  but such a treat!!  thanks for all the pics and info!!! 

-=terry
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Offline loowaters

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Re: aurelio's pizza..
« Reply #147 on: January 15, 2011, 04:40:41 PM »
Guys, here's some pics of pies from the original Aurelio's and while the cheese isn't too orange, it still has a bit of that coloring to it.  http://www.chicagopizzaclub.com/search/label/Aurelios

Loo
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Offline vr6Dad

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Re: aurelio's pizza..
« Reply #148 on: January 15, 2011, 10:32:58 PM »
Today I made the crust according to the crust that BTB made on Page 3 of this thread. I used KAAP and used the amounts that BTB said and did not use Peter's formulations. (I will next time to ensure consistency in the recipe from now on). I liked the crust pretty well, but I think next time I will go with Loowaters' HRI style crust. I did two balls that ended up as a 12" and a 14." I par baked the crust for about 5-10 minutes prior to dressing. I have a gas convection oven and used perforated pans on the racks.

I also generalized the sauce thoughts from this entire topic. There is a store in Music City that carries a good selection of Pastene tomatoes. I used the Kitchen Ready ground tomatoes with No Salt Added because the seasoning I added to the sauce had some salt in it. I used the suggested 2T sugar (organic Domino brand), a little water, a dash of cinnamon, and Todd's Dirt for herbs with the 28oz can. I didn't puree, blend or emulsify the tomatoes. I just stirred the ingredients in with a spoon right before putting the sauce on the pies. I used all the sauce for both pizzas because we like it saucy.  >:D My wife commented about the sweetness of the sauce, so I may back the sugar down some next time. She and a neighbor went for seconds, so they obviously liked it. I like the consistency of the Pastene tomatoes and will definitely buy them again.

I used the Sargento Artisan shredded mozz & provolone blend. The toppings were just pepperoni and ham, under the cheese. The whole 12" is gone, and about half the 14" is gone between me, my wife, our neighbor, and my 5 year old son.

I will tweak this pizza a little here and there for my and my family's taste. I've never had Aurelio's, so I don't have any idea about how close it is to theirs. IMHO pizza is to be enjoyed the way you like it.

Thanks to everyone who contributes to this forum and makes the rest of us dabblers better pizza makers. I wish I had a fraction of the time to devote to making better crust formulations, etc. I really like that scientific aspect of it, but being a BBQ pitmaster, I enjoy the artistry of it just as much.  :chef:
Cheers, Adrian
Big Green Egg

Offline vr6Dad

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Re: aurelio's pizza..
« Reply #149 on: January 15, 2011, 10:34:03 PM »
The above was the 14" and this one is the 12"
Cheers, Adrian
Big Green Egg