Author Topic: Garcia's Pizza  (Read 123794 times)

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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.

Offline dmckean44

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Re: Garcia's Pizza
« Reply #160 on: March 13, 2014, 09:33:17 PM »
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.

I still think yours turned out well. We have to figure out the baking thing on our own because every oven cooks differently.

Offline dogboy

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Re: Garcia's Pizza
« Reply #161 on: March 13, 2014, 09:42:52 PM »
Yes I agree. I was surprised it took almost 20 minutes to cook. My deepdish takes 35 to 38 minutes.
Got me a Blackstone coming in 10 days gonna be pizza drunk!!


Offline Chicago Bob

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Re: Garcia's Pizza
« Reply #162 on: March 13, 2014, 11:22:21 PM »
Yes I agree. I was surprised it took almost 20 minutes to cook. My deepdish takes 35 to 38 minutes.
Got me a Blackstone coming in 10 days gonna be pizza drunk!!
Woo hoo baby!!  :chef:

CB
"Care Free Highway...let me slip away on you"

Offline Dills Pizza

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Re: Garcia's Pizza
« Reply #163 on: February 27, 2015, 09:43:28 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.

Any further information that might be extrapolated (via water-boarding, etc) would be nice. :)

Offline mrmojo1

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Re: Garcia's Pizza
« Reply #164 on: March 11, 2016, 12:05:28 AM »
I hadn't seen this before!  but it gives me hope they are on a comeback maybe???  i like how the guy recording this is obviously surprised and taken aback by seeing Ralph and Joe on television after all these years later!  i wonder if he had worked there in the heydays!!  80s????

"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Zaphod

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Re: Garcia's Pizza
« Reply #165 on: July 04, 2016, 11:12:27 AM »
Having Moved from CU 8 months ago i am in Gutbuster withdrawals. I have reviewed the postings  and this is what i have compiled:
My questions are these:
What temperature has been determine to be the best?
Do you sprinkle or mist any olive oil on the top?
How do you epand dough from a 9 x 13 yield to 12 x 16 yield?

Pizza slices in a pan 4 x ( 6 x 8 slices)

pizza sauce:
1 28 oz 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
Powered beet 1\4 tsp

 toppings:
Sausage
Mozzarella slices
Mozzarella shred
Provolone shred
Romano shred
Parmesan (dry)
Onion
Green pepper
Pepperoni

Pizza dough:
 1 x 9x13 ( need to expand the dough for 12 x 16” pan
Flour (100%): 242.79 g  |  8.56 oz | 0.54 lbs
Water (58%): 140.82 g  |  4.97 oz | 0.31 lbs
Instant dry yeast (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
Canola Oil (27%): 65.55 g | 2.31 oz | 0.14 lbs | 4.86 tbsp | 0.3 cups
Cardoman  .25 tsp
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

24 hr dough sit in fridge pull out 4hrs before use

Oven 450: 15-20 min
1.   Butter pan, apply corn meal
2.   Press in dough to corners.
3.   Let Rise  1hr  in very warm room
4.   Slices of cheese
5.   Sausage (raw chunks with ground black pepper Spicy)
6.   Sauce
7.   Green peppers, Onions
8.   Pepperoni
9.   Insert tent stakes thru sides
10.   Shredded mozzarella, low-skim mozzarella, provolone, Parmesan, Romano
11.   Light mist drizzle of olive oil
12.   Oven 450: 15-20 min (experiment with this)

Offline RockyMountainPie

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Re: Garcia's Pizza
« Reply #166 on: July 07, 2016, 02:35:44 AM »
Hi Zaphod.

You can use the http://www.pizzamaking.com/expanded-calculator.html to do all of the hard work for you.  Use the same formula you have listed and then make sure you select "Rectangular" as your pizza shape and then plug in your pan dimensions. 

This is what I came up with when doing that for a 12x16 inch pan:

Flour (100%):    448.23 g  |  15.81 oz | 0.99 lbs
Water (58%):    259.97 g  |  9.17 oz | 0.57 lbs
IDY (1%):    4.48 g | 0.16 oz | 0.01 lbs | 1.49 tsp | 0.5 tbsp
Salt (1.3%):    5.83 g | 0.21 oz | 0.01 lbs | 1.21 tsp | 0.4 tbsp
Canola Oil (27%):    121.02 g | 4.27 oz | 0.27 lbs | 8.88 tbsp | 0.56 cups
Sugar (7%):    31.38 g | 1.11 oz | 0.07 lbs | 7.87 tsp | 2.62 tbsp
Cardamom: 0.5 tsp
Total (194.3%):   870.91 g | 30.72 oz | 1.92 lbs | TF = 0.16

Note there is no entry for cardamom, so I just manually typed that in.  I increased the value to 0.5 tsp since this doughball will be roughly twice the size of the original.   
« Last Edit: July 07, 2016, 12:36:54 PM by RockyMountainPie »