Sauce Recipes for Chicago Thin Crust

[vcb]

*we now return to the sauce currently in progress...*

VIDEO: Vito & Nicks from Chicago's Best:

https://www.youtube.com/watch?v=84Mchxfd6LE

They put the sauce on about 1 and 1/2 minutes in.
You can see they put down a good amount and go all the way to the edge.
I'm guessing a 6oz, but could possibly an 8oz ladle.

[Jackitup]

Hopefully this will simmer down and be a helpful thread. We should all be objective and appreciate what can be gotten from this thread like the many others on this forum. I like pretty much most styles of pizza and like them on their own merits and try to keep the purist attitude out of it. Purism I feel should be kept case specific, NP should meet certain criteria, NY style should meet it's own etc, but not any rule or criteria should or can control all otherwise it would all be the same pizza!! I like beans in chili too Good without them also!
As I've said before, I love Garvey's sauce but choose to thicken with tomato juice (Sacramento) and with his seasoning made in bulk I can ramp up or down the strength of the sauce. I also like fennel in a sauce so in the bulk mix I add a bit more of it and also added the Aleppo flakes, a BIG plus. A buddy of mine LOVES a sweeter sauce so when he's over I add some honey to taste to meet his likes. I'll also use the bulk seasoning as a shake on just before putting in the oven. Also when you make the spice in bulk one can tailor to the own tastes. Regardless of paste, sauce, drained whole tomatoes and crushed etc, Garvey's pizza seasoning in bulk is one of the better contributions to this forum and a PERFECT starter base for adding to your pizza arsenal and tweak to your needs 
http://www.pizzamaking.com/forum/index.php/topic,17662.msg284695.html#msg284695

jon

[Chicago Bob]

And we now have yet another recipe.

Bob

[mrmojo1]

no!  this is good! look! feel! hear! you can smell  the passion!!  no one said this would be easy.  lay it down!!!   sharp corners with time become smooth curves.  ok....ive had a few beers.........dang!

[Old Red]

Garvey, In Reply #27 Cal City Sauce you write that a characteristic is, " . . (2) crumbled sausage instead of chunk." Do you mean it's precooked? Can't imagine crumbling the raw sausage I get.

Thanks, Red

[Garvey]

Red:

I may post this as a separate thread, to make it easier for people to find later, but here is the explanation.  Where I grew up, there were certain joints that did the crumbled sausage.  Still do.  It gives great coverage, and its saltiness is a counterbalance to the sweet sauce.

It had long stumped me how these places got the sausage to a format that would go on a pizza.  Like you said, you can't exactly "crumble" raw sausage.  It would just be a sticky mess.  And I've never seen a rangetop in one of these pizza joints, where they could be frying up the sausage beforehand.  I've tried that method, and it is terrible.  There is too much flavor loss, since frying renders out too much fat.  Ultimately, I don't know how we stumbled upon this method.  Someone might have tipped me off over at slice/seriouseats (Kenji or another commenter?), or my buddies and I just talked it through and figured it out.  It had to be accomplished by oven alone.  So the method is to make a thick, hamburger-like patty and bake it in the hot pizza oven (e.g., in a cutter pan or whatnot) for 5-7 minutes, which is just enough to get it to set but still raw enough that you're not losing too much flavor before going onto the pizza.

Crumbled Pizza Sausage

• Remove sausage from casings or use bulk sausage
  
• Form into large, thick hamburger patty, 8-12 oz in weight
• Place in cutter pan or pie pan, etc.
  
• Bake in hot pizza oven for 5-7 minutes until outside is browned a bit.  Do not overcook: the meat will be just set but still underdone and pinkish throughout the patty--no longer raw but not truly cooked, either.
• Let cool for a few minutes until it can be handled or until room temp (your choice)
  
• Use your hands to break it up or crumble it into the pan or directly onto a pizza (I prefer the latter)

Cheers,
Garvey

[Old Red]

Thank you Sir. I will give it a try.

[PizzaGarage]

Here is a classic Stanislaus puree pizza sauce which is not overpowering nor too sweet.  Requires 24 hour fridge prior to use, lasts for 3 days.

#10 can Stanislaus heavy puree
7 cups cold water
1/8 cup table salt ( non iodized)
1/8 cup garlic powder ( not granulated)
1/12 cup course black pepper
1/4 cup domestic romano fine grate
1/8 cup white sugar
1/4 cup majoram



Add herbs to water and let hydrate for 10 minutes then add to sauce.

I agree with some comments about the Chicago thin sauce.  Some are very plain which rely more on toppings and crust others are signature ( the great places ) and others are overpowering and full of oregano.

Quantity

10" 3 oz
12" 4 oz
14" 6 oz
16" 8 oz

1/2 inch sauce less border

[Chicago Bob]

Here is a classic Stanislaus puree pizza sauce which is not overpowering nor too sweet.  Requires 24 hour fridge prior to use, lasts for 3 days.

#10 can Stanislaus heavy puree
7 cups cold water
1/8 cup table salt ( non iodized)
1/8 cup garlic powder ( not granulated)
1/12 cup course black pepper
1/4 cup domestic romano fine grate
1/8 cup white sugar
1/4 cup majoram



Add herbs to water and let hydrate for 10 minutes then add to sauce.

I agree with some comments about the Chicago thin sauce.  Some are very plain which rely more on toppings and crust others are signature ( the great places ) and others are overpowering and full of oregano.

Quantity

10" 3 oz
12" 4 oz
14" 6 oz
16" 8 oz

1/2 inch sauce less border

Is that from their web site PG?

Bob

[Jackitup]

I would give that 5-7 days for fridge life

jon

[PizzaGarage]

Who's  website?

No, it's one of my recipes for the Chicago Tavern pizza....

[Jackitup]

Here is a classic Stanislaus puree pizza sauce which is not overpowering nor too sweet.  Requires 24 hour fridge prior to use, lasts for 3 days.

#10 can Stanislaus heavy puree
7 cups cold water
1/8 cup table salt ( non iodized)
1/8 cup garlic powder ( not granulated)
1/12 cup course black pepper
1/4 cup domestic romano fine grate
1/8 cup white sugar
1/4 cup majoram



Add herbs to water and let hydrate for 10 minutes then add to sauce.

I agree with some comments about the Chicago thin sauce.  Some are very plain which rely more on toppings and crust others are signature ( the great places ) and others are overpowering and full of oregano.

Quantity

10" 3 oz
12" 4 oz
14" 6 oz
16" 8 oz

1/2 inch sauce less border

I assume you meant 1/2 cup vs 1/12th cup. I got fat fingers too

[PizzaGarage]

1/12 is correct.  I scaled down this recipe, so 1/3 of 1/4 cup....approx 1 tbl spoon.

[Jackitup]

1/12 is correct.  I scaled down this recipe, so 1/3 of 1/4 cup....approx 1 tbl spoon.

I stand corrected, and I was figuring about a T for a 12th cup but thanks for clarifying! I will try this on for size, I like Chicago style sauces or well seasoned sauces as one prefers.

jon

[Garvey]

Sorry to get all math pedantic, but that would be 1 Tbs + 1 tsp (or 4 Tsp).

[Chicago Bob]

Who's  website?

No, it's one of my recipes for the Chicago Tavern pizza....

Here is Stanislaus recipe site.

[Chicago Bob]

I like the recipes at the Escalon website.

[Garvey]

I like the recipes at the Escalon website.

Hey, buddy, this thread is for Chicago Thin.  None of that weak NY watercolor around these parts!   

[dmckean44]

I like the recipes at the Escalon website.

Escalon's site proves that sauce recipes on their own are just as annoying as dough recipes without any mention of sauce. I want to know what style of pizza uses a sauce with celery seed and beef soup base:

http://www.escalon.net/recipes/Pizza_Sauces/rich-n-hearty-pizza-sauce

[Chicago Bob]

Hey, buddy, this thread is for Chicago Thin.  None of that weak NY watercolor around these parts!   

This is on that site too. Is this thick enough? 

Chicago-Style Salsicce Pizza Sauce
Ingredients:

    2 cups Olive Oil
    2.5 quarts Fresh 1/4" Diced Onions
    1 cup Fresh Minced Garlic
    (6) #10 cans 6 IN 1 Ground Tomatoes
    (2) #10 cans Bella Rossa Tomato Puree
    1/4 cup Chopped Fresh Basil
    2 tbsp. Dried Oregano
    2 tbsp. Ground Black Pepper
    1 1/2 tsp. Salt

Directions:
In a 10-gallon sauce pot, brown onions in oil; add garlic and continue cooking just until garlic is translucent. Remove pan from heat. Stir in tomato products and seasonings. Refrigerate and use as needed.
Yield:
6. 5 gallons