I hope it's alright that I'm bumping up an older thread.
I registered for this site just so I could comment on this topic, and because I intend to spend the next week pouring through the Chicago Style forums for more pizza making advice. LOL
Having grown up as a south sider, and now living in dearth-of-good-pizza-Michigan, I really can't believe it's taken me THIS LONG to try and find a way to duplicate some of my childhood favorites at home. Every time my husband and I pass through Chicago going anywhere west, we've got a list of stops - Aurelio's or Giordano's or Palermo's on 95th or Nancy's (depends on where we're passing LOL), Brown's Chicken, Patio Ribs... and a quick duck into Jewel to grab some italian beef and Vienna bread to take home. Unfortunately, we don't get to do that nearly as often as I'd like, and I swear - this state we live in now has zero concept of what real pizza should be. Home of Domino's & Little Cesar's, what can one really expect?
Last week, I made homemade pizza dough for the first time in my life. I'm 40, and a hell of a good cook according to my family & friends, but I was always too intimidated to try making my own crust. All in all, it turned out pretty good, though I'd say the recipe I used would be better utilized as a Nancy's deep dish clone than for a true thin crust. The sauce left a great deal to be desired as well, which got me thinking... why not try and mimic a sauce I know I love? That led me here...
Now that I'm not afraid to make the attempt, I'll be using this thread and the ones linked to from within it to try making my own Aurelio's mimic. I've already found that there's a store about 35 miles from me that sells the Pastene brand, so I'll duck down there this week and pick some up. I found one recipe which claims to be "Approximately Aurelio's" sauce - and it lists beer as one of the ingredients. This doesn't sound right to me... but I'm curious if anyone else has tried that variation with any success?
Also - I have an electric oven. I have two different possibilities for baking my pie... I have a stone, and I have a pizza pan WITH the little holes in it. Thoughts on which would be better? The one I did last week I rolled off onto the stone which I'd rubbed with olive oil and pre-heated while I was making the dough, and then assembled and baked - no pre-baking of the dough before adding toppings. Would that likely be a good method to continue with?
One of the recipes for dough everyone seemed keen on involves making it in a bread machine. The forum software won't let me post a link since I'm new, but it was Buzz's "Awesome thin crust" thread.
Any thoughts on how I'd need to change that to make it without a bread machine?
I'm pretty excited about giving this a try... I really miss having truly GOOD pizza, made the way I like it. I'm really glad I found this thread, and this site. I look forward to learning more from everyone here!