Hi everyone (and specifically CDNpielover, a fellow Calgarian trying to replicate the Greek bar style pizza in our city)
It's been a while since I looked at the 'Greek pizza' thread here on pizzamaking.com.
I was taking a look today, and it's nice to see someone else that's trying to replicate the Greek bar style pizza we have here in Calgary.
I'm a Calgarian that's always had the goal of trying to replicate Atlas Pizza. I think you might have ran across some of my posts on the web in the past, that discussed what I was able to find out about the dough, the cheese, etc.
I think I'll give the method you posted in this thread a shot and see how it turns out, thanks for posting that.
Maybe we can put our heads together and figure it out. I'll try to post more on here now that I know someone else is out there looking for something similar.
Here are my notes on Atlas that I've collected over the years to help with trying to replicate it...
"Atlas Pizza... deep in the darks of the NE on Memorial Dr + Madigan Dr.... best damn pizza ever, it's your traditional greek style crust.. loaded with topping and an inch of a gooooie 3 cheese blend. The top gets a thin layer of cheese crust to crunch through, followed by a tangy pizza sauce and a nice dough with a crisp bottom. My all time fav."
"The pizza sauce was mild and bit tangy"
"Their sauce has a nice almost honey like taste to it."
"I have eaten there. I am convinced there is cinnamon in the pizza sauce. Sounds like it's a secret - but I would bet.."
"Hands down they make the best crust around. It's a perfect consistency, not too thick not too thin and has a nice crisp edge. Toppings have always been top notch but the secret ingredient is their sauce. A pizza can have everything going for it but if the sauce isn't right then the pizza fails. This sauce has a wonderful sweetness to it (and a secret ingredient) that makes it one of the best sauces I've ever tasted. I've tried in the past to replicate it but have always failed.""
"As somebody who once worked at Atlas i can tell you all about it...well everything but the sauce. The pizza sauce is a family secret so nobody but the owners know how to make it.
As to the cheese...the majority of the pizzas use mozzarella cheese that comes in blocks from Alberta Cheese. It is grated in the restaurant. The feta cheese is Franco's Feta Cheese and the Cheddar Cheese is from Alberta Cheese as well."
"1. First off yes it's 100% mozzarella cheese. The only reason that it may be stringy is the cheese is fairly hard to grate and sometimes when not enough pressure is applied you get that stringy feel.
2. As far as i remember the pans were greased with plain ole canola oil
3. For the sauce, Franco's Crushed Tomatoes canned are used. As for spices i really honestly dont know...it's a well kept secret.
4. Cooking is really easy...a regular commercial oven is used with regular pizza pans. The dough is made up of baking powder, sugar, salt, yeast, oil, flour, and club soda."
This quest to replicate Atlas pizza has definitely made me a better pizza maker. I have a large slab of cordierite in my oven to help with temperature, and I've bought some good pizza pans, and learned how to make good dough.
I've been able to make some really good pizzas over the years, but still haven't been able to replicate Atlas. There's something about their cheese that I can't replicate, they get it to this nice golden color, and I almost want to describe it as crispy. Mine never turns out that way. It may just be that a commercial pizza oven is required, I'm not sure. And I don't think my sauce is the same, which probably does make a big difference. Inglewood Pizza is somewhat similar, and I know they're using a Baker's Pride.
The pic you posted of Atlas Pizza gives an idea of that golden crispiness feature to the cheese:http://1.bp.blogspot.com/-CyDyLLXomqo/TgOlyQDmF3I/AAAAAAAAALw/jnjPUR0P32Q/s1600/Atlas4.JPG
Anyways, if I ever figure anything else out I'll be sure to post!