Author Topic: Garcia's Pizza  (Read 99982 times)

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Offline lilbuddypizza

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Re: Garcia's Pizza
« Reply #140 on: March 04, 2014, 08:46:10 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
I was going to suggest substituting cardamom for cinnamon,but maybe I was thinking Papa Del's....


Offline lilbuddypizza

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Re: Garcia's Pizza
« Reply #141 on: March 04, 2014, 08:48:42 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.
That LOOKS real good. Don't know if I'd remember the taste of the original Garcia's.......probably.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #142 on: March 04, 2014, 10:28:07 PM »
That LOOKS real good. Don't know if I'd remember the taste of the original Garcia's.......probably.

Oh you'll remember it. Getting close brought up all kinds of lost memories. My last attempt was super close, just need to re-arrange my oven so the top cooks before the bottom gets too crispy. I'll do another attempt in a week or so.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #143 on: March 07, 2014, 10:39:59 PM »
Made this again today, I forgot to get an after picture until we were almost done eating. It came out really nice, I'm at the point now where I need other people to bake this and tell me what they think. I think the crust is pretty perfect and the sauce is fairly close, but it's been over 12 years since I've had Garcia's so I want to make sure I remember right.

Offline dogboy

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Re: Garcia's Pizza
« Reply #144 on: March 08, 2014, 10:22:50 AM »
Made this again today, I forgot to get an after picture until we were almost done eating. It came out really nice, I'm at the point now where I need other people to bake this and tell me what they think. I think the crust is pretty perfect and the sauce is fairly close, but it's been over 12 years since I've had Garcia's so I want to make sure I remember right.
I will give this a shot this week. Looks great to me!!

Offline dmckean44

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Re: Garcia's Pizza
« Reply #145 on: March 08, 2014, 12:17:50 PM »
It's a little tricky to bake, the crust bakes fast so you have to get the top cooked as soon as possible. I cooked this on on the very top shelf of my oven with no stone. The gutbuster side of this pizza was so heavy that I had to leave it in the pan because I was afraid the middle would fall through if I took it out.

That's in line with the real thing though, Garcia's always cut the slices in the pan (with an auger) and served straight from it under the warmer.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #146 on: March 11, 2014, 01:38:37 AM »
I upped the salt a little the last time I made this. The current formula is:

9x13
Flour (100%):    242.79 g  |  8.56 oz | 0.54 lbs
Water (58%):    140.82 g  |  4.97 oz | 0.31 lbs
IDY (1%):    2.43 g | 0.09 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
Salt (1.3%):    3.16 g | 0.11 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
Corn Oil (27%):    65.55 g | 2.31 oz | 0.14 lbs | 4.86 tbsp | 0.3 cups
Sugar (7%):    17 g | 0.6 oz | 0.04 lbs | 4.26 tsp | 1.42 tbsp
Total (194.3%):   471.74 g | 16.64 oz | 1.04 lbs | TF = 0.16

Offline dogboy

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Re: Garcia's Pizza
« Reply #147 on: March 12, 2014, 08:35:46 AM »
I upped the salt a little the last time I made this. The current formula is:

9x13
Flour (100%): 242.79 g  |  8.56 oz | 0.54 lbs
Water (58%): 140.82 g  |  4.97 oz | 0.31 lbs
IDY (1%): 2.43 g | 0.09 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
Salt (1.3%): 3.16 g | 0.11 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
Corn Oil (27%): 65.55 g | 2.31 oz | 0.14 lbs | 4.86 tbsp | 0.3 cups
Sugar (7%): 17 g | 0.6 oz | 0.04 lbs | 4.26 tsp | 1.42 tbsp
Total (194.3%):471.74 g | 16.64 oz | 1.04 lbs | TF = 0.16
Making your dough today. Did you let it sit for any amount of time or was this a same day dough?

Offline dmckean44

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Re: Garcia's Pizza
« Reply #148 on: March 12, 2014, 10:56:25 AM »
Making your dough today. Did you let it sit for any amount of time or was this a same day dough?

I've been doing it as a 24 hour dough. Overnight in the fridge and then I pull it out about 4 hours before I bake it.

Offline dogboy

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Re: Garcia's Pizza
« Reply #149 on: March 12, 2014, 01:12:45 PM »
I've been doing it as a 24 hour dough. Overnight in the fridge and then I pull it out about 4 hours before I bake it.
dough is made. I'll wait 24 hours or more. Temp baked at and time?


Offline dmckean44

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Re: Garcia's Pizza
« Reply #150 on: March 12, 2014, 03:48:05 PM »
I baked it at 550 and I think it took about 12 minutes.

I would watch it very closely. The crust starts to crisp up really quick.

Offline dogboy

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Re: Garcia's Pizza
« Reply #151 on: March 13, 2014, 08:56:52 AM »
I baked it at 550 and I think it took about 12 minutes.

I would watch it very closely. The crust starts to crisp up really quick.
thank you.
I had a chance meeting last evening with a  former employee of one of the Normal Garcias. Although it has been many years since they have been in town and since he worked there he did try to recollect some techniques and info.
Cornmeal is an ingredient in their dough. The sauce was made off grounds and brought in from somewhere so he wasn't sure about the sauce.
The gutbuster style pan pizza was rolled with a sheeter and then pressed into the pan. The panned dough then sat in the pan for many hours until used. Which gave it a long rise time. It would rise at or above room temp in the kitchen which would get hot do to the ovens. These pizzas went on a conveyor to cook.
I'm gonna try the long rise in my gas oven.
He said the deep dish they used aluminum tent stakes that were bent somehow and that helped cook the deepdish all the way through. I'll get more detail next week on that.
He also said the meats were precooked before going on the pie.
Again it had been many years since he worked there. And this was just one of the locations.
I'll post some pics this evening of my results.

Offline dogboy

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Re: Garcia's Pizza
« Reply #152 on: March 13, 2014, 09:24:45 AM »
I'm gonna drop the oven temp to 425 and see if that helps to not overcook the crust. Will be a longer bake but it may help.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #153 on: March 13, 2014, 12:05:53 PM »
thank you.
I had a chance meeting last evening with a  former employee of one of the Normal Garcias. Although it has been many years since they have been in town and since he worked there he did try to recollect some techniques and info.
Cornmeal is an ingredient in their dough. The sauce was made off grounds and brought in from somewhere so he wasn't sure about the sauce.
The gutbuster style pan pizza was rolled with a sheeter and then pressed into the pan. The panned dough then sat in the pan for many hours until used. Which gave it a long rise time. It would rise at or above room temp in the kitchen which would get hot do to the ovens. These pizzas went on a conveyor to cook.
I'm gonna try the long rise in my gas oven.
He said the deep dish they used aluminum tent stakes that were bent somehow and that helped cook the deepdish all the way through. I'll get more detail next week on that.
He also said the meats were precooked before going on the pie.
Again it had been many years since he worked there. And this was just one of the locations.
I'll post some pics this evening of my results.

Thanks man! A lot of this is is already in posts earlier in the thread but it's great to hear the same things from more people so we know we're on the right path.

The cornmeal is new though, I made this dough recipe from BigR's post #76 in this thread. Since I had no idea what was in the slurry mix packet, I just went with sugar, salt and yeast to simplify things until we got closer. I just made best guesses on the amounts of those ingredients. If you run into this person again, ask them how they know or why they suspect that corn meal was used in the dough.

Offline dogboy

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Re: Garcia's Pizza
« Reply #154 on: March 13, 2014, 06:26:49 PM »
I liked your dough recipe!! I'm way off on the sauce but I used your dough and very close taste to garcias.  Long bake. About 18 minutes at 425.

Offline dogboy

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Re: Garcia's Pizza
« Reply #155 on: March 13, 2014, 06:50:33 PM »
Looking at the last one you made yours looks much more like garcias. Mine rose in the oven for 8 hours which must have given me such an airy texture. The taste was good but yours looks much closer to garcias.

Offline Pete-zza

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Re: Garcia's Pizza
« Reply #156 on: March 13, 2014, 08:00:02 PM »
He said the deep dish they used aluminum tent stakes that were bent somehow and that helped cook the deepdish all the way through. I'll get more detail next week on that.
dogboy,

In the past, some pizza operators used a heat sink to ensure complete baking of the middle of the deep-dish pizzas. An example of such a heat sink can be seen at http://www.twinsupply.com/pizzasupplies/proddetail.asp?prod=HS121212. As you can see, they ain't exactly cheap.

Peter

Offline dmckean44

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Re: Garcia's Pizza
« Reply #157 on: March 13, 2014, 08:52:41 PM »
Looking at the last one you made yours looks much more like garcias. Mine rose in the oven for 8 hours which must have given me such an airy texture. The taste was good but yours looks much closer to garcias.

Yeah, mine was a lot more dense. It had some air but nothing like that.

Next time make my sauce, I think it's pretty close to Garcia's. It works well on thin crust too.

Offline dogboy

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Re: Garcia's Pizza
« Reply #158 on: March 13, 2014, 09:23:50 PM »
dogboy,

In the past, some pizza operators used a heat sink to ensure complete baking of the middle of the deep-dish pizzas. An example of such a heat sink can be seen at http://www.twinsupply.com/pizzasupplies/proddetail.asp?prod=HS121212. As you can see, they ain't exactly cheap.

Peter
pete
That is a high dollar piece of equipment!! Now I see why they used tent stakes.

Offline dogboy

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Re: Garcia's Pizza
« Reply #159 on: March 13, 2014, 09:28:37 PM »
Yeah, mine was a lot more dense. It had some air but nothing like that.

Next time make my sauce, I think it's pretty close to Garcia's. It works well on thin crust too.
I checked out your sauce and I use basically the same thing but no Mccormick Italian seasoning. I think I pureed the tomatoes to much. I remember garcias had chunks.
Thin crust is on the menu and a skin in the fridge now. I'm trying to get a Grady's crust. Grady's is a thicker cracker crust. Mmm mm gradys.
Also got a Chicago style using the same cracker crust dough which cooks nicely at 40% hydration. Gonna turn that one into a stuffed crust pizza.