Aurelio's Quest

[Chrisesgirly]

Okay... this was it. I can't believe how much this crust tastes like Aurelio's!
I mixed the dough and fermented 12 hours on the counter, then 8 hours in the fridge. I used 370 g. of dough per pizza for my stainless steel 13.5 inch cutter pans. I coated each pan with a little oil and a sprinkle of corn meal. Baked with 2 preheated stones @ 450°. 10 minutes on the bottom, 5 on the top, then removed the pizza from the pan and put directly on the bottom stone for 2 minutes to crisp up the bottom. It got a little too dark too fast. I think I could have finished it better on the top stone. The edge has that golden, crispy fried flavor I was looking for. Perfect crunch. I had changed the sauce this round and unfortunately wasn't quite right. My previous sauce was spot on. I added basil this time and it's just not it. I also used a different brand of tomato paste which I could tell right away was going to taste off. Otherwise the crust is perfect. I mean shockingly perfect. But like I said, I just took the nutritional information from Aurelio's website and it's really just math from there. Hope you all give it a try! I don't think you'll be disappointed.

[Dapizzaaa34]

Okay... this was it. I can't believe how much this crust tastes like Aurelio's!
I mixed the dough and fermented 12 hours on the counter, then 8 hours in the fridge. I used 370 g. of dough per pizza for my stainless steel 13.5 inch cutter pans. I coated each pan with a little oil and a sprinkle of corn meal. Baked with 2 preheated stones @ 450°. 10 minutes on the bottom, 5 on the top, then removed the pizza from the pan and put directly on the bottom stone for 2 minutes to crisp up the bottom. It got a little too dark too fast. I think I could have finished it better on the top stone. The edge has that golden, crispy fried flavor I was looking for. Perfect crunch. I had changed the sauce this round and unfortunately wasn't quite right. My previous sauce was spot on. I added basil this time and it's just not it. I also used a different brand of tomato paste which I could tell right away was going to taste off. Otherwise the crust is perfect. I mean shockingly perfect. But like I said, I just took the nutritional information from Aurelio's website and it's really just math from there. Hope you all give it a try! I don't think you'll be disappointed.

This looks outstanding. I can't wait to try it myself/ well done!

[xBOBxSAGETx]

@Garvey just got off the phone with a high school friend who worked at Aurelio's for 10 years but full disclosure that was 8 years ago now.  He said they used corn oil on the cutter pan and oil on the dough before saucing.  He said the day before service they sheeted the dough and placed them into the cutter pans, Saran wrapped and put into walk in cooler on speed rack system that held their pans.  The perceived high oil content is from the oil applied to the pan to "fry" and using oil before saucing.  

He did say that dough could ultimately stay around for over a week and said the older it was the better it tasted.  So he said 1 week minimum if you were going for maximum flavor.  

As far as sauce goes.  He said that sauce was delivered in a truck in a clear bag and was not made on site.