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Offline vr6Dad

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Re: aurelio's pizza..
« Reply #150 on: January 15, 2011, 10:35:06 PM »
This is a picture of the slices. It was sliced in rectangles, as the Chitown thin crusts should be.  :pizza:
Cheers, Adrian
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Offline BTB

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Re: aurelio's pizza..
« Reply #151 on: January 16, 2011, 06:17:58 AM »
Today I made the crust according to the crust that BTB made on Page 3 of this thread.
Are you sure it was according to a crust that I made?  I know I'm getting more forgetful as time goes on, but I don't remember attempting an Aurelio's clone and don't see any on page 3 of this thread.
 
I think the Pastene's products are excellent, too.  FWIW, I sometimes tried a little amount of cinnamon in the sauce just to experiment a bit, but every time I did, my taste testers identified it immediately and expressed dislike with it in the sauce, so I ceased using it.  Regarding the sugar, 2 Tbsps seems a bit much.  Also experiment sometimes with a short squeeze of honey instead.  Or even some brown sugar. Suggest being very light (I prefer "pinches") with additions of herbs and spices.

Nice pictures.  Thanks for sharing.

                                                                                  --BTB

Offline vr6Dad

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Re: aurelio's pizza..
« Reply #152 on: January 16, 2011, 09:11:36 AM »
Are you sure it was according to a crust that I made?  I know I'm getting more forgetful as time goes on, but I don't remember attempting an Aurelio's clone and don't see any on page 3 of this thread.
                                                                                  --BTB

 :-[ You are correct. It was Buzz, started on Page 3 and linked to this topic on Page 4.  :-[

The dash of cinnamon seemed to work for me in the generic sauce, but was definitely too much here. The next batch of sauce will be sans cinnamon with maybe a half T of regular organic sugar and a half T of light brown sugar.  :chef:

Thanks for the compliment on the pics.   :)
Cheers, Adrian
Big Green Egg

Offline BTB

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Re: aurelio's pizza..
« Reply #153 on: January 17, 2011, 08:18:33 AM »
I baked two of the freshly made pizzas that I got from Aurelio's last Monday and brought home for the freezer.  We ate them at the end of the Bears victory over the Seahawks and the Jets victory over the Patriots.  Good pizza, beer and good football games.  What else can one ask for?
 
                                                                                                  --BTB             :D

Offline TheGizzy

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Re: aurelio's pizza..
« Reply #154 on: April 17, 2011, 11:41:44 AM »
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!

Offline AmsterdamPizza

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Re: aurelio's pizza..
« Reply #155 on: April 17, 2011, 12:41:29 PM »
Hello Gizzy,

I feel your pain. Don't get me wrong; I love Amsterdam. But I really do miss the pizza from back home.

I haven't ventured out into making Aurelio's dough clones yet, but I did try to approximate something like an Aurelio's sauce. You can find that here: pizzamaking.com/forum/index.php/topic,13449.msg133356.html#msg133356

Here's what I wrote:
Quote
Yields enough for 4 14 inch pizza's:
Two cans of crushed tomato/Cirio Pizzassimo
3/4 T fennel(either crushed or powdered via  grinder)
1 1/2 tsp. dried Basil
1 tsp. Oregano
1/2 tsp. Pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
2-3 tsp. honey
2 tsp Sugar
½ small can of tomato paste (!!not needed if using pre-made pizza sauce from can and the ingredients above!!)

INSTRUCTIONS:
1. Combine ingredients in sauce pan
2. Simmer for a couple of hours
3. RUN THROUGH SIEVE TO THICKEN (!!not needed if using pre-made pizza sauce from can and the ingredients above!!)

For my sausage, I use this:
Quote
The Sausage
Of course, I can't just go out and buy sausage, so I have to make it myself!

Per 250 grams of COARSE ground pork shoulder:
1/2 T Morton's Kosher Salt
½ T Fresh Ground Black Pepper
1/2 cloves garlic, crushed in press (or some powdered equivalent)
1 t marjoram
1 to 1/2 t Sugar
1 t dried thyme
1 t dried basil
1 t onion powder
1 t ground coriander
1 T ground fennel
1/2 T fennel

If you are looking for a good crust, I seriously recommend you start by reading this thread: pizzamaking.com/forum/index.php/topic,8291.0.html



Offline mrmojo1

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Re: aurelio's pizza..
« Reply #156 on: May 05, 2011, 09:33:51 PM »
There was a strange observation I experienced yesterday while grilling corn on the cob, husks off, on the grill.  grills on med high and i brush butter and i salt and pepper the exposed sides of the corn as i rotate them so they grill with the butter bubbling and turning brown.  when i thought they were done, i had only cooked 2 ears, the smell of the butter and grilled corn smelled soooo much like an aurelios pizza i couldnt believe it.  never smelled that smell except at aurelios or when i get them shipped and cook them here in boise.  it smelled sweet and i coldnt tell if it was it the sauce smell or the cooked pizza smell that was reminding me of aurelios or both.  do they use corn flour or fine corn meal in their crust? is corn flour sweet when cooked? ive never sensed a grainyness?  is it the smell of the cooked crust with butter in it. is there butter and corn sugar(is there such a thing)? corn syrup in their sauce???  weird....if some one grills corn, please see if you can sense or smell this?? if you dont mind.....maybe im suffering aurelios withdrawls  thanks...
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Witt

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Re: aurelio's pizza..
« Reply #157 on: May 09, 2011, 05:38:33 PM »
In making thin crust pizzas at a bar I work at on Wednesday nights, I tried some cheddar (like a handful) on the top of a regular mozz pizza.  After seeing the way the cheddar cooked up and the taste..I think there's a good chance that this is exactly what Aurelios does....sprinkle some cheddar on the top for a slightly different taste..

The sauce is sweet for sure.  If someone can nail that part..that's the big one..

Offline gaberosario

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Re: aurelio's pizza..DRESSING?
« Reply #158 on: May 09, 2011, 05:44:36 PM »
Anybody know how they make the HOUSE ITALIAN DRESSING?


Offline papo08

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Re: aurelio's pizza..
« Reply #159 on: June 12, 2011, 02:21:28 PM »
curious about all of your opinions on Mama & Me Pizzaria out of Homewood.  I ran that restaurant in the 90s & 00s.

Im in the planning process of opening a pizza & beef joint in AZ.  I have no intention of copying Aurelios or Mama & Me as I have spent the last couple years perfecting my own blends and digging up the right distributors.

I have used a few sources as inspiration tho.  And they were of course the above mentioned two places and also sanfrantellos and arenellos out of Glenwood.  They all have a lot to offer taste wise, and I think I can bring a bit of each to the table. 

Offline ihavezippers

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Re: aurelio's pizza..
« Reply #160 on: September 24, 2011, 11:48:55 AM »
I agree with an earlier poster, what about the crust?  To me, this is the most unique and tasty attribute to Aurelio's pizza.  If anyone has any ideas on reproducing the crust, I think many of us would appreciate it.  I had Aurelio's (Homewood location) a few days ago and it was probably the best pizza I have ever eaten.  The crust was the most memorable aspect---like many have said, it had a crispy texture, while not being cracker-crispy.  The first thing that came to mind was that it was almost as if it was deep-fried (crispy, yet a little greasy).  I don't think it was deep-fried, but certainly there is something special about their crust.

Offline FrameAndCanvas

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Re: aurelio's pizza..
« Reply #161 on: September 25, 2011, 05:13:46 PM »
I have a friend who works at the Homewood location, and he told me there's not a whole lot to the crust. They just use well oiled pans, which fries up the bottom. I can ask about the flour and all that next time I see him, but its the oil that crisps the crust.

Offline BTB

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Re: aurelio's pizza..
« Reply #162 on: September 25, 2011, 05:38:55 PM »
I had Aurelio's (Homewood location) a few days ago and it was probably the best pizza I have ever eaten. 
Did you order the pizza cooked in the "old oven" (deck oven) or just the default modern conveyor oven?  There is a big difference for those who are veteran Aurelio's Homewood location fans.

                                                                         --BTB

Offline Count Smackula

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I think I have the secret Aurelio's sauce recipe.
« Reply #163 on: October 31, 2011, 10:58:55 PM »
I've culled a lot of recipes, and I want to offer this info to anybody who's better at this sort of thing than I am.

I am pretty certain there are two key ingredients in Aurelio's sauce that most recipes are missing.  I will be trying them out this evening in a basic blend I hope to refine over the next few weeks.  The two ingredients I think are missing from most reverse-engineered recipes:

a small amount of red wine vinegar
Roasted red peppers

My family makes an italian sandwich every year that we concoct at Christmas time, and this year, amongst other things, that sandwich contained Oregano, Pepperoni, roasted red peppers, and red wine vinegar.

When my sister and I bit into the sandwich for the first time, we were floored by the fact that it tasted like an aurelio's pizza sandwich.  It was the first word out of both our mouths.

I am confident that the oregano, pepperoni, and especially the roasted red peppers and vinegar were the reason for this startling flavor.

I'll post more of my experiment later...and thought you might want to add to your potential arsenal of aurelio's recipes...

Offline Count Smackula

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Re: I think I have the secret Aurelio's sauce recipe.
« Reply #164 on: October 31, 2011, 11:06:59 PM »
Also...if I am right about this, it would also help to explain their higher-than-average pizza prices, since red peppers are a pricey ingredient....

Offline RoadPizza

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Re: aurelio's pizza..
« Reply #165 on: November 01, 2011, 05:19:20 AM »
Red bell peppers are just more mature green bell peppers.  You COULD buy green bell peppers and allow them to ripen into red bell peppers.

Offline norma427

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Re: aurelio's pizza..
« Reply #166 on: December 21, 2011, 04:00:01 PM »
If anyone is interested:

From PMQ pizza radio:  Hear how Aurelio’s built 10,000 Facebook followers in one year.

http://pizzaradio.com/2011/12/21/ask-the-experts-with-john-romans-and-kirk-mauiello/

Norma


Offline BBH

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Re: aurelio's pizza..
« Reply #167 on: January 17, 2012, 03:02:45 PM »
I just had that pizza last week.  They use cutter pans, and conveyer ovens.  I did not get any hints of vinegar in the sauce.  Red peppers, possible if they cook the sauce.  Dough without a doubt has sugar, butter and would bet buttermilk.  Guess would be butter at 4%, Sugar at 2-3% and Butter Milk at 5%.  Pans were stacked with dough, so potential for pan rising or potential as prep for rush. No cornmeal detected and finished crust indicates an oil or Crisco in the pan. Hydration is lower, guess would be 45%, not including butter fat or oil.  My guess with the single slice I had:

Water 45%
Butter 4%
Sugar 2.5%
Butter Milk 5%
Oil 4%

Cutter Pan, Crisco and undetermined bake temperature.

BBH


 

Offline Garvey

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Re: aurelio's pizza..
« Reply #168 on: February 07, 2012, 08:07:45 PM »
I grew up in the Chicagoland area (the Calumet Region, to be exact) and had Aurelio's many times throughout the years.  I now live in the American South, aka Pizza Wasteland, so when I go visit my folks back home, I eat pizza daily or twice daily.  Over Xmas, I had Aurelio's five times in a week (among other places...heh).

Anyway, one of the times was at the Homewood location.  I peeked into the kitchen and saw a giant row of double-deck ovens.  Must have been at least 6 or 8 of these stacks (i.e., 12-16 decks), minimum.  I did not see a conveyor belt anywhere.  That's not to say they don't have one, but I'd peg their deck oven capacity at 200 pies/hr. 

They definitely use cutter pans or the like (which others have confirmed in this thread).  The bottom of the crust reminded me very much of how deep dish gets that oily, uneven surface-of-the-moon look to it.  I studied it on premises, and it didn't hit me until I got home and made some deep dish and looked at the bottom of the crust on it, too.  It had the exact same look!

So has anyone tried a dough formulation with success yet?  I've seen a few thrown around but none are definitive.   I am almost wondering if their dough shares some other qualities with deep dish, like the butter BBH mentioned.  I gotta believe the overall oil content is pretty high.  What else?  Is it possible they do a very short knead?  It doesn't have the same qualities as a usual Chicago thin yet doesn't cross over into the oily flakiness of HRI, for example.  I highly doubt buttermilk, though; the sourness I've experienced there seems more like a result of yeast fermentation.

Has anyone ever tried a short knead (ala deep dish) for a thin crust?  If so, how did it turn out.

Finally, I have read through this whole thread many times throughout its history (LOOONGtime lurker here, folks! ;-)), and I gotta say that there is no way any of these exotic things mentioned for the sauce are in there.  No OJ, no honey, no pureed pimentos or red peppers.  First of all, this place was founded in the 50s by a dude named Joe.  There is no pretension here.  Secondly, it's just not practical or cost effective to use those wacky ingredients.  Finally, it just doesn't taste like it.  I'm thinking sugar and some herbs. 

Anyway, I guess that's it for now. 

Cheers,
Garvey

Offline BTB

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Re: aurelio's pizza..
« Reply #169 on: February 08, 2012, 07:53:14 PM »
I grew up in the Chicagoland area (the Calumet Region, to be exact) and had Aurelio's many times throughout the years.  I now live in the American South, aka Pizza Wasteland . . .
Garvey, great looking pizzas of yours that I've seen on a number of threads here in the last day or two.  Nice job.  I see you were from the south side or suburbs.  I grew up in South Chicago and lived for a while in Flossmoor, too.  Giavanni's (Roseland), Fuscaldo's, House of Pizza (Dalton), Nino's and of course Aurelio's in Homewood, Ed & Joe's in Tinley Park were great pizzerias.  Which thin crust did you try to duplicate?  Am in the Tampa Bay area now and just one or two great pizzas here unfortunately.

I used to be a regular at Aurelio's in Homewood.  All of their many restaurants only have conveyor ovens and only the original there in Homewood still has some deck ovens, but most of their pizzas there are made in a conveyor oven.  It is the only location where "old timers" can request to have their pizzas cooked in "the old oven" otherwise the default (automatic selection) will be for the conveyor oven, which is the case at 99.99% of all Aurelio locations.  They've substantially changed their dough recipe to reflect the conveyor oven use.  I've been in their Homewood kitchen many times and think that they've reduced the number of deck ovens a lot unfortunately.  I would estimate that 65 to 80% of the pizzas at Homewood are made in their conveyor oven, so I'm uncertain why you hadn't seen such. 

In my youth I used to watch Joe Aurelio putting and taking out the pizzas in the deck ovens with a peel and they never used cutter pans then.  They do use such pans now with the conveyor ovens, but I didn't think that they did so with cooking in the old fashion, superior deck ovens, but who knows.  I've been to Aurelio's pizzerias from Minnesota to Arizona and Ft. Myers, Florida.  There is no buttermilk or any milk in the crust formulation for Aurelio's.  And you're right there is absolutely NO OJ or honey or pureed pimentos or red peppers in the sauce.  A little sugar . . . maybe.

Don't "lurk" so much anymore.  Please join us more often as I think you have a lot to contribute and we are all better pizzamakers with such constructive help and thoughts as you apparently have.

                                                                                                        --BTB

Offline Garvey

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Re: aurelio's pizza..
« Reply #170 on: February 09, 2012, 03:25:39 PM »
Thanks, BTB.  I enjoyed reading all that and appreciate the encouragement.  I think I had only stayed in lurker mode because this probably isn't good for my productivity to be an actual, contributing member on this board.   :-D

Offline BTB

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Re: aurelio's pizza..
« Reply #171 on: February 10, 2012, 04:05:35 PM »
I used to be a regular at Aurelio's in Homewood . . . In my youth I used to watch Joe Aurelio putting and taking out the pizzas in the deck ovens with a peel and they never used cutter pans then.
Boy, this is the first time that I ever quoted myself.  Anyway, here's Joe Aurelio, God Bless Him, doing exactly what I said above cooking a pizza in the vastly, vastly superior deck ovens.  His pizzas were among the best ever made in the world.        --BTB

Offline mrmojo1

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Re: aurelio's pizza..
« Reply #172 on: February 10, 2012, 10:12:41 PM »
oh man!  i want a deck oven!!!  instead of putting in a wood fired can you buy a blodgett and install it outside???  anyhow BTB thanks as usual for all the info and great stories.  I just realized growing up in lombard aurelios was our favorite, but the one in oakbrook terrace was a conveyer...i dont think ive ever had a deck oven aurelios.   next time im in chicago its imperative i have try to go to the original!  as far as the sauce...ive tried soo many times now.  paste and water, pastenes, all with sugar....i cant get it.....still a great mystery to me.  Joe was a stud...took a product he made and expanded it hugely! and i still love their frozen shipped pizzas too!  he could have had some tricks up his sleeve with respect to the sauce....but i admit citric acid...a thought of mine...is way too out there....lemon juice anyone??  Ha!!!  I  wish i knew!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Garvey

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Re: aurelio's pizza..
« Reply #173 on: February 10, 2012, 11:17:39 PM »
@BTB, is that framed picture of Joe hanging up in your house?  Also, did you frequent Sanfratello's?  Good joint.

@mrmojo1, yes, you can do that.  I helped my buddy Dave (fellow Pizza Factory cloner) locate a single deck Blodgett for $300.  He cleaned it up and still needs to put in new stones (which will be a couple hundred...it didn't have any), but he had planned on putting it outside on his patio.  He just recently decided to put it inside his basement instead.  His "man cave" is going to be a "pizza cave" to resemble a Chicago pizza parlor.
« Last Edit: February 10, 2012, 11:20:08 PM by Garvey »

Offline BTB

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Re: aurelio's pizza..
« Reply #174 on: February 11, 2012, 08:11:55 AM »
Garvey, I forgot about Sanfratellos, but they were great, too, and very similar to, but unique in itself, from Aurelio's.  Mr. Mojo, you'll have to make an evening of it some day when in the area and visit Aurelio's in Homewood for a small pizza (and get a container of their sauce) and then go over to Sanfratellos and have a small pizza in their neat White House in Glenwood, which is only about 10 or 15 minutes away.  You may need a GPS to find their Glenwood location as it is a little difficult to find for those not familiar with the area.  See http://www.sanfratellos.com/about.html

That picture of Joe Aurelio is on the wall at the Aurelio's in Ft. Myers, Florida.  And even tho they only have conveyor ovens, they do a fantastic job with their pizzas.  (But any real Chicago Style thin crust pizza would be "treasured" down here in Florida.)

                                                                                --BTB


 

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