Author Topic: Garcia's Pizza  (Read 100607 times)

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Online dogboy

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Re: Garcia's Pizza
« Reply #120 on: January 23, 2014, 09:26:03 AM »
Don't forget to  post an update please.


Offline dmckean44

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Re: Garcia's Pizza
« Reply #121 on: January 23, 2014, 12:51:43 PM »
I made a dough ball last night and it wasn't hydrated enough so I adjusted it to 64% hydration. It's resting in the fridge and I plan to make this Saturday or Sunday afternoon. I'll probably modify Garvey's Aurelio's sauce I'm using for my pizza tonight into a Garcia's sauce by adding some tomato paste and a little garlic powder.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #122 on: January 25, 2014, 11:52:07 PM »
Too much wheat germ, I'll reduce it by two thirds next time. It turned out pretty dense because of it but it did have the right taste. I think I'll up the oil content next time too. There was also too much paste in the sauce, I'll reduce by half next time. Garvey's pizza factory sausage worked great for this though. This style of pizza is pretty filling, so my progress on this will probably be slow. Maybe once a month.

Online dogboy

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Re: Garcia's Pizza
« Reply #123 on: January 29, 2014, 01:03:34 PM »
That looks like a Garcia ' s pizza to me!! Good job!!!

Offline JGM411

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Re: Garcia's Pizza
« Reply #124 on: February 03, 2014, 09:47:40 PM »
I spent the past hour or so reading through ten plus years of Garcia pizza history.  I attended UIllinois 78-82.  I spent many hours the first two years in the Wright street store.

More notably is the number of members here that are uofI grads. 

My next pizza dough recipe will be one of the versions provided here in this thread.

After graduating, I moved to St Louis and later during the 80's moved to Bloomington IL.  While searching for an apartment, the first place I thought of to get lunch was Garcias.

And, yes I vividly (is there another way) remember those AMC gremlins tomato cars.  I also remember that balloon flying everywhere around CU back then.

This is a great thread.  I hope it continues.

Online dogboy

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Re: Garcia's Pizza
« Reply #125 on: February 03, 2014, 10:08:44 PM »
I look forward to pictures of your results!! Btw. What is your favorite pizza in the bloomington and surrounding areas? I'm a hard core Grady's fan myself.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #126 on: February 03, 2014, 10:38:49 PM »
This was the formula I was going to try next.

AP Flour (100%):    504.53 g  |  17.8 oz | 1.11 lbs
Water (62%):    312.81 g  |  11.03 oz | 0.69 lbs
IDY (.8%):    4.04 g | 0.14 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
Salt (.7%):    3.53 g | 0.12 oz | 0.01 lbs | 0.74 tsp | 0.25 tbsp
Corn Oil (7%):    35.32 g | 1.25 oz | 0.08 lbs | 7.85 tsp | 2.62 tbsp
Sugar (5%):    25.23 g | 0.89 oz | 0.06 lbs | 6.33 tsp | 2.11 tbsp
Wheat Germ (6%):    30.27 g | 1.07 oz | 0.07 lbs | 8.7 tsp 
Cinnamon (.2%):    1.01 g | 0.04 oz | 0 lbs | 0.27 tsp
Total (182.06%):   918.54 g | 32.4 oz | 2.03 lbs | TF = 0.15
« Last Edit: February 03, 2014, 10:40:45 PM by dmckean44 »

Online dogboy

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Re: Garcia's Pizza
« Reply #127 on: February 04, 2014, 09:18:04 AM »
I will try to venture over to champaign sometime and get some pictures. I'll also ask some questions and see what I can come up with.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #128 on: February 04, 2014, 11:49:01 AM »
Pictures would be great, there's not a lot out there on the web.

Offline JGM411

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Re: Garcia's Pizza
« Reply #129 on: February 04, 2014, 07:25:22 PM »
I look forward to pictures of your results!! Btw. What is your favorite pizza in the bloomington and surrounding areas? I'm a hard core Grady's fan myself.

not sure if this was addressed to me.


I moved out of Bloomington at the end of 1989. 

now i live in southern il, near St Louis.
« Last Edit: February 04, 2014, 07:27:20 PM by JGM411 »


Offline dmckean44

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Re: Garcia's Pizza
« Reply #130 on: February 05, 2014, 06:16:47 PM »
I'm going to cook it in a smaller pan this time (15.25x10.25). I've also decided to go even higher with the hydration. I remember the real dough used to almost spread itself out in the pan and the workers would just finish pushing it out to the edge.

Flour (100%):    349.94 g  |  12.34 oz | 0.77 lbs
Water (65%):    227.46 g  |  8.02 oz | 0.5 lbs
IDY (.8%):    2.8 g | 0.1 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
Salt (.9%):    3.15 g | 0.11 oz | 0.01 lbs | 0.56 tsp | 0.19 tbsp
Corn Oil (8%):    28 g | 0.99 oz | 0.06 lbs | 6.22 tsp | 2.07 tbsp
Sugar (7%):    24.5 g | 0.86 oz | 0.05 lbs | 6.14 tsp | 2.05 tbsp
Wheat Germ (8%):    28 g | 0.99 oz | 0.06 lbs
Cinnamon (.25%):    0.87 g | 0.03 oz | 0 lbs 
Total (189.95%):   664.72 g | 23.45 oz | 1.47 lbs | TF = 0.15

Online dogboy

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Re: Garcia's Pizza
« Reply #131 on: February 05, 2014, 06:21:34 PM »
I look forward to the results!!

Online dogboy

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Re: Garcia's Pizza
« Reply #132 on: February 09, 2014, 10:28:12 AM »
I was looking at diffrent pizza styles and came across the thread. "Detroit style buddy's and something"  reminded me of garcias. Do you think garcias was a detroit style?

Offline dmckean44

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Re: Garcia's Pizza
« Reply #133 on: February 09, 2014, 12:12:19 PM »
Garcia's is a little different than Detroit pizza or a classic Sicilian pizza but it looks a lot like both of them.

So this is what I made yesterday, even with cutting the wheat germ way back it's still not right. I don't think the wheat germ or cinnamon belongs at all in this pizza. I think the unique texture of the crust is just a matter of getting the right hydration/oil/sugar ratio and I'm going to approach it like that from this point forward. I think next time I also want to try cooking this in a deeper pan. The sauce was pretty close this time. I used:

1 28oz can great value crushed tomatoes
4.5 oz great value tomato paste
1/2 tsp oregano
1/2 tsp basil
1/4 tsp mccormick's italian seasoning
1/8 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes

The Gutbuster side of the pizza was really awesome. I really want to get the crust right now. Like I said before, Garvey's pizza factory sausage recipe works great for this pizza.

Online dogboy

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Re: Garcia's Pizza
« Reply #134 on: February 09, 2014, 12:23:12 PM »
I'll take  slice of that!!

Offline dmckean44

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Re: Garcia's Pizza
« Reply #135 on: February 10, 2014, 01:07:23 AM »
I worked for Garcia's for over four years in the 80's, two as store manager.  Unfortunately I did not get the "emergency use" recipes for the sauce and dough.  I have been kicking myself for years for not having the foresight to get these recipes.  Now that I found wildwood's recipes I plan on trying them.  They do sound rather close to what I remember, except that I was thinking the sauce had a couple of additional spices.

I do remember the amounts of the main ingredients used for each.  Obviously they make an awful lot, but can be adapted for wildwood's recipes.

Dough: 1 bag slurry mix, 50lbs flour, 3.5 gallons water, 7 quarts vegetable oil.

I just re-read this thread and found this. Assuming my sugar, salt and yeast amounts I've been using are in the right ballpark, I get something like this:

AP Flour (100%):    22680 g  |  800 oz | 50 lbs
Water (58%):    13154.4 g  |  464 oz | 29 lbs
IDY (1%):    226.8 g | 8 oz | 0.5 lbs | 25.1 tbsp | 1.57 cups
Salt (1%):    226.8 g | 8 oz | 0.5 lbs | 22.24 tbsp | 1.39 cups
Vegetable Oil (27%):    6123.6 g | 216 oz | 13.5 lbs | 449.44 tbsp | 28.09 cups
Sugar (7%):    1587.6 g | 56 oz | 3.5 lbs | 132.74 tbsp | 8.3 cups
Total (194%):   43999.2 g | 1552 oz | 97 lbs | TF = N/A

That seems like a lot of oil to me.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #136 on: February 14, 2014, 10:33:28 PM »
Mixed up this tonight. I'm going to give it another go Monday. It was really difficult to incorporate that much oil in my usual fashion (adding the oil last). I eventually got it all in after a lot of working by hand. It looks like a normal dough ball now.

9x13
AP Flour (100%):    256.47 g  |  9.05 oz | 0.57 lbs
Water (58%):    148.75 g  |  5.25 oz | 0.33 lbs
IDY (1%):    2.56 g | 0.09 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp
Salt (1%):    2.56 g | 0.09 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
Vegetable Oil (27%):    69.25 g | 2.44 oz | 0.15 lbs | 5.08 tbsp | 0.32 cups
Sugar (7%):    17.95 g | 0.63 oz | 0.04 lbs | 4.5 tsp | 1.5 tbsp
Total (194%):   497.54 g | 17.55 oz | 1.1 lbs | TF = 0.15

Offline dmckean44

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Re: Garcia's Pizza
« Reply #137 on: February 18, 2014, 12:37:32 AM »
I'm getting close with this. This tasted a lot like Garcia's. Next time I'm going thicker because this was thinner than the real thing. The crust was slightly overcooked on this but it got crunchy the same way Garcia's does when they overcook it. My house also smells like the mall used to!

It's going to take a couple more tries to get the right thickness and messing with oven temp to get it to all cook evenly. I guess the secret ingredient is oil, a lot of it.

 

Offline mrmojo1

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Re: Garcia's Pizza
« Reply #138 on: February 18, 2014, 12:56:58 AM »
wow that looks awesome!  You getting that sweet taste in your sauce? is it close?  I remember their tables having framed plum tomato labels on the walls....I always thought they used crushed plums!

Offline dmckean44

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Re: Garcia's Pizza
« Reply #139 on: February 18, 2014, 01:02:38 AM »
With that much paste, it's plenty sweet. I'm just using already crushed tomatoes because they're picked more ripe than whole tomatoes and I won't end up aerating the sauce like if I made it their way. It tastes pretty close to what I remember but it's been probably 12 years since I've eaten a slice.


 

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