Pizza Making Forum

Pizza Making => Chicago Style => Topic started by: Garvey on February 22, 2015, 01:08:51 PM

Title: Cal City Style or Quad City Style
Post by: Garvey on February 22, 2015, 01:08:51 PM
There is a style of pizza I always thought of as Calumet City style, named for John's Pizza, an old school joint there that pioneered the form in the South Side / Northwest Indiana area.  This style can be found at specific joints around the Calumet Region, such as Barton's, Langel's, and several others.  It is a totally different type that the usual Southside Chicago Thin or tavern style.  The hallmarks are a softer dough with a slightly bigger, puffy rim and the crumbled sausage.  It also has a fairly simple, sweet sauce (not Aurerelio's sweet, but seems sweeter than just tomato sauce) that isn't very herbally complex.  And it has a ton of cheese.  A ton. 

A well made pie in this style is awesome.  Everything balances out perfectly.  The softer dough, the crapload of crumbled sausage, and the ton of cheese.  It can be party cut or cut into long, rectangular strips.

Is anyone else familiar with this style?  Apparently, it's similar or the same as Quad City style, found in the Quad Cities of Moline, et al.

I have tried to work up a formulation for this style in the past but have failed to achieve the right crust.  The Cooking Channel show, Pizza Masters, went to a joint in Chicago that makes Quad City style pizza.  In the clip, from 7:42-13:06, they show a few things.  Unfortunately, they make a stupid taco pizza, but there is some other intel to be gleaned about this style in general. 

They use malt in the dough.  For those of you who use malt, how much is a good amount to add, percentage-wise?  I've never worked with malt as a baking additive.  Is this diastatic or non-diastatic?

Here is the video (click on the button for "video 2"):
http://www.cokeandpopcorn.info/pizza-masters-season-1-episode-4/

If you're not familiar with this style, the restaurant's website has some great pictures of what a slice looks like:
http://www.rootspizza.com/food/pizza

Another thing they show at 7:54 is what appears to be one dough being pressed into another.  What the heck?  Is this how it's made or is this a double dough of some kind?  Their menu doesn't show anything odd like that.

This place seems to offer a lot of gimmicky "stunt pizzas", like a BLT, kraut pizza, and the aforementioned taco setup.

Anyway, who's got the formulation for Quad City/Cal City pizza?  Any ideas at all?  I did a forum search, and every now and then a new joiner has given a shout-out to the Quad Cities, but I'm not seeing any recipes.  That could also be because I don't know the names of places there that they are trying to replicate--and they don't happen to say the keywords of Quad Cities in the post.

Cheers,
Garvey



Title: Re: Cal City Style or Quad City Style
Post by: Nate on February 24, 2015, 04:06:32 PM
Quad City pizza is generally credited to Frankís in Silvis, IL and Harris Pizza at a number of locations in the Quad Cities. I grew up in the Quad Cities and until looking on the net a bit, I didnít realize it had been replicated by so many places in a number of cities across the country and am not sure but given that Johnís opened in í43, that may be the original.  I have only had the Harris and can say itís a tasty pie with good quality ingredients. Itís sort of a cross between NY and Chicago thin. It has a chewy, leathery crust with a large rim and good browning and crunch.  Itís hand stretched and tossed and I donít think the double crust thing is typical. The sauce is laid on medium heavy and is spicy as opposed to sweet in my experience then lots of cheese on top of the meat.  I have a friend who worked there years ago and he remembers molasses in the dough as well as ice water in the mixing bowl complete with cubes for the water in the dough. I guess they spice the dough as well but no idea as to what.  The owners brought the spice in for the sauce every day already mixed in a bag so theyíre definitely holding on to the secret recipe there. Itís always cut in rectangles.

I couldnít come up with any recipes, but if I were to try, which I might as this has sparked my interest, I might try the following: Make the Lehmann dough with high gluten flour and add molasses or liquid malt, ice water which may or may not make a difference because of the cooler and kitchen temp variance, 24 hour fridge rise, couple hour counter rise, experiment with spices in the dough and maybe add a touch more oil than called for.  Make a paste-based sauce and err on the light side with sugar (Iíve seen yours on the forum, looks good), possibly simmered, with some red pepper flakes and cayenne in addition to other spices. Crumbled sausage thatís heavy on the fennel (all these places say they grind it, simmer and grind again).  That explains why their sausage topped pizza is almost white from no oil while a pepperoni is soaked in extra oil. I personally would top with pepperoni as well. Mozz blend maybe 50/50 or 70/30 whole/skim? I believe sprinkled with oregano at the end. Sorry nothing certain here but I might give this a try to see how it turns out.  The Quad Cities is also credited with inventing taco pizza from Happy Joes, another local chain, hence the reference in the video. I realize that doesnít go over well with a lot of pizza connoisseurs, but itís actually pretty good.
Title: Re: Cal City Style or Quad City Style
Post by: Garvey on February 24, 2015, 04:49:57 PM
Nate:

Thanks for the reply.  I had hoped this thread would at least "draw fire" from those interested or familiar with this style and eventually lead to a fleshed out, reliable recipe.  Your info has definitely helped push that forward.

I actually think the taco pizza looks tasty.  I was annoyed by the show focusing on that, though, because I need to learn how to make the basic pie first, taco later.

I used to wonder about the crumbled sausage but now have a reliable way to do it in the home oven.  I think Kenji at SeriousEats may have suggested my current method to me in a comments section over there.  I make a big, pub-burger sized patty with raw sausage and bake it in the oven while I work on the rest of the pizza.  It takes maybe 5-10 mins to get to the rare side of medium rare.  At that point, it breaks up nicely for the crumbled sausage effect without losing too much fat.  I discerned from the video that Roots (the Quad City style joint in Chicago) makes theirs by pressing the sausage into a hotel pan or the like and bakes it off until it's set, like meatloaf, and then they cut it into strips and run it through a meat grinder.  That seemed kind of labor intensive for a restaurant.  Wonder why the don't use a buffalo or something--or at least a dedicated commercial grinder.  Looked like a home version of a Kitchenaid.

Cheers,
Garvey

====

Crumbled Pizza Sausage

    1. Remove sausage from casings or use bulk sausage
    2. Form into large, thick hamburger patty, 8-12 oz in weight
    3. Place in cutter pan or pie pan, etc.
    4. 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.
    5. Let cool for a few minutes until it can be handled or until room temp (your choice)
    6. Use your hands to break it up or crumble it into the pan or directly onto a pizza (I prefer the latter)



 
Title: Re: Cal City Style or Quad City Style
Post by: Chicago Bob on February 24, 2015, 07:23:06 PM


  Roootspizza is showing Scott Wiener as a co-owner?

The same Scott that is often mentioned around here? Pizza tour, pizza boxes,etc..
Title: Re: Cal City Style or Quad City Style
Post by: Garvey on February 24, 2015, 10:54:00 PM
Different guy.

Scott Wiener = NY
Scott Weiner = Chi


Title: Re: Cal City Style or Quad City Style
Post by: Nate on February 25, 2015, 12:35:31 PM
Garvey,

Thanks for the sausage tip. I think I will give this whole thing a try and see how it turns out. Glad you brought it up and it should be a fun project.

Nate
Title: Re: Cal City Style or Quad City Style
Post by: ZekeTheCat on February 25, 2015, 10:34:23 PM
I do remember Calumet region style pizza with the crumbled sausage (my favorite) topping. The Flamingo Restaurant on west 5th avenue in Gary made this style in the 50ís /60ís and was delicious and my childhood favorite .Iíve also had pizza from the original Johns when it was in Calumet City Ill in my HS days. and a couple times in the last few years after it moved across the line into Indiana- at their now closed Whiting location and last year at their current location in Munster Indiana - still good as ever(but expensive).

Serious Eats review of Johnís w/pics:
http://slice.seriouseats.com/archives/2010/02/johns-pizzeria-pizza-munster-indiana-review.html

And there were other pizzerias that made that style in the ďregionĒ.

Iíve been trying to replicate that style with only moderate success Ė mostly working on the homemade sweet fennel crumbled sausage topping which is my favorite.

Johnís still make their own homemade fennel sausage and they use imported Italian 00 flour for their crust- canít remember the brand name.

Nice review of Harris Pizza w/pics
 http://www.roadfood.com/Forums/A-food-tour-of-the-QuadCities-IAIL-border-m765403.aspx

ZekeTheCat
Title: Re: Cal City Style or Quad City Style
Post by: Garvey on February 25, 2015, 11:06:53 PM
Thanks for the great info, Zeke!  That's a nice little stretch of road there in Munster and Lansing, too, with Aurelio's, John's, Rico's, and Beggar's all within about a mile.  Man, I miss the Region.

My folks moved out to Valpo and rave about Flamingo's.  I haven't been.  It's a little far from there when I visit, but since they are retired, they have time to pop up to Miller every now and then.  I think they went their way back when, in the 50s (my dad grew up in Miller).

Have you had Langel's?  Same style as John's.  Good stuff.

Title: Re: Cal City Style or Quad City Style
Post by: Nate on March 03, 2015, 01:43:49 AM
Well hereís my first attempt at the Quad City Style pizza and I was amazed that it came out pretty good for a first attempt. I used the idea I posted above give or take a few things. It will need some tweaks here and there but without an actual recipe to start with, I would need to have the real thing in front of me, which I donít, to really get the spice profile and other subtleties. Let me know what you think and Iíll work on it a bit more and post the recipe when itís a little more fine tuned.



Title: Re: Cal City Style or Quad City Style
Post by: Garvey on March 03, 2015, 08:33:05 AM
Wow, man, that looks awesome!   :drool:

Can you post your dough formulation and everything else up to this point, realizing that it is a work in progress?

Cheers,
Garvey
Title: Re: Cal City Style or Quad City Style
Post by: mudman on March 03, 2015, 07:50:07 PM
Really good looking pie.
Title: Re: Cal City Style or Quad City Style
Post by: Chicago Bob on March 03, 2015, 11:00:35 PM
Nice work on that one Nate....crumbles an all.  :)
Title: Re: Cal City Style or Quad City Style
Post by: Nate on March 03, 2015, 11:53:38 PM
Thanks guys for the compliments. Hereís the recipe I used.  Itís a modified version of Peter's Lehmann dough with the mixing technique found here:
http://www.pizzamaking.com/forum/index.php?topic=576.0

This makes two 13Ē pizzas. I added sugar and molasses and eliminated oil due to my friendís suggestions. It still needs more molasses and/or sugar because the crust I remember has more sweetness to it and more browning. Iím going to try 1.5% on the molasses next time.  Salt is Kosher but they probably used table salt so I might try that next time. I used three ice cubes as part of the water in the bowl. Flour was All Trumps HG. Itís supposed to windowpane but I can never get it to do that so I just take out when itís smooth and doesnít tear too much, about 10 min.

Flour (100%):    493.03 g  |  17.39 oz | 1.09 lbs
Water (63%):    310.61 g  |  10.96 oz | 0.68 lbs
IDY (.44%):       2.17 g | 0.08 oz | 0 lbs | 0.72 tsp | 0.24 tbsp
Salt (1.75%):       8.63 g | 0.3 oz | 0.02 lbs | 1.8 tsp | 0.6 tbsp
Molasses (1%):    4.93 g | 0.17 oz | 0.01 lbs | 1.1 tsp | 0.37 tbsp
Sugar (.5%):       2.47 g | 0.09 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Total (166.69%):   821.83 g | 28.99 oz | 1.81 lbs | TF = 0.1092
Single Ball:      410.92 g | 14.49 oz | 0.91 lbs

After mixing, separate into dough balls then utilize the NY technique of pinching the dough at the bottom and pulling the skin tight. Place in lightly floured sealed container in the cooler for 24-48 hours. This one was 48. Let rise still sealed on the counter 2-3 hours before baking.

Sausage was cooked to Garveyís method above. The recipe was:

1 lb ground pork
1 tsp sea salt
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp black pepper
1 Tbsp fennel

Mix and let chill for at least 8 hours. I probably used about a quarter of this for the pizza. Next time Iím going to eliminate the garlic all together. I used extra hot flakes and this was too much. Next time less flakes or a medium hot flake.

I wasnít really trying to nail the sauce on this one so I didnít measure but I used Stanislaus paste mixed with water to what I believed the right consistency and the spices were black pepper, salt, oregano, fennel, basil, red chili flakes and cayenne. Also a mystery ingredient from my friend was green powder. Let me know if you have any idea on that one.  He also mentioned they used 4/1/1 or 4/2/2 sauce/paste/water which I might try later.

To make the pizza:
Oven preheated to 500 for an hour with stone (the highest mine will go and mine hovers around 475 once the door is opened) 500-550 is probably optimum.

Lightly flour the counter and both sides of the dough.  Stretch the dough by making a bead on the outside first, leaving the center thick. Do not punch down the bead. Now slowly stretch out from the center working out and turning. Pick up the dough and slap side to side 4-5 time then toss 4-5 times. Repeat steps as necessary until the dough is properly stretched nice and thin. You can also hold the dough at the rim and let the weight stretch it.

Dust peel with cornmeal. Place dough on peel. Sauce the dough with a medium amount of sauce. Apply toppings. In my case it was half sausage half pepperoni. Top lightly with finely grated Romano. Then top with Mozz. In my case I used 50/50 whole/skim, but could have used it a bit more stringy gooey, so maybe more whole? Sprinkle with oregano.

Transfer to oven on stone. My bake was about 9-10 minutes and I had to take it off the stone and onto a screen at about 7 min.

As I mentioned, I was pleasantly surprised and think there is a lot of potential here. Iím curious to know, given letís say compared to Chicago thin, how many variations there are and if Johnís is similar to Harris etc. in not only looks but also taste.
Title: Re: Cal City Style or Quad City Style
Post by: Pete-zza on March 04, 2015, 12:31:21 PM
Nate,

I was once told by a Stanislaus employee that they do have a tomato paste product but as I recall it is not shown in their product line on their website. Did you actually used that product or did you use another product and, if so, which one?

Also, could you tell from the crust that it had molasses?

Peter
Title: Re: Cal City Style or Quad City Style
Post by: Nate on March 04, 2015, 05:02:37 PM
Peter,

Yes it was in fact Stanislaus paste. As far as the crust, from a taste stand point I couldnít really tell that it was there, maybe the slightest hint of sweetness, which is why I will try a bit more next time. From a texture standpoint though the molasses combined with the lack of oil was noticeable. The crust had more of a crunch and a chew to it, which fits my memories of this style of pizza.  The rim was crunchy and the underside was chewy.

Nate


Title: Re: Cal City Style or Quad City Style
Post by: Pete-zza on March 04, 2015, 06:11:20 PM
Nate,

I went back to the Stanislaus website and the tomato paste product is there: http://www.stanislausfoodproducts.com/products/nutrition-facts (http://www.stanislausfoodproducts.com/products/nutrition-facts) and http://www.stanislausfoodproducts.com/_pdfs/Full-Red-Tomato-Paste.pdf (http://www.stanislausfoodproducts.com/_pdfs/Full-Red-Tomato-Paste.pdf).

Peter
Title: Re: Cal City Style or Quad City Style
Post by: RockyMtn_Chi_Pie on January 05, 2016, 08:42:06 AM
Finally I found a thread on QC style pizza.  I'm from the Quad Cities area myself and was just back this fall.  I had to get my Harris pizza fix.  Any updates on the dough formulation so far?  I'm also a home brewer, and I'm thinking of going to grab some liquid malt extract to try in this recipe in place of the molasses just for kicks.  Planning on making on Friday, so I'll try to post results.

P.S.  Sorry, I guess I should actually introduce myself as well.  I've been lurking here and gleaning knowledge/recipes for a few years now.  I really am amazed and appreciative of all the time and effort people have put into the recipes here.  I still consider myself a pretty novice pizza maker at this point, but I learn more each time I make a pie.  I grew up in the quad cities area and lived in Chicago for a few years before finally moving out to Colorado.  I miss the pizza back home, and that's what got me started on this pizza making adventure.  Thanks for any help/advice you can give me along the way!
Title: Re: Cal City Style or Quad City Style
Post by: Nate on January 08, 2016, 12:23:52 AM
Nice to see some more interest in the QC Pizza. I made a few more attempts and it didnít really get any better than the first, so I never added any updates though itís been awhile since Iíve tried. I would say itís about 85% there and not being able to sample the real things makes it somewhat difficult to fine-tune it. I tried adding more molasses, which didnít help so maybe more sugar, or the malt will help to get that sweet brown crust I remember. Also I think the quality of their toppings is really good as well as a really unique spice combo which I donít quite have down. As you may already know, trying to find the commonly used pizzeria brands of sauce and cheese etc. found in other locations on this forum has really made a big difference for me. By all means, give it a shot and let us know how it turns out.

We have some similarities in that I have been mostly lurking here for over 10 years and figured well I can finally add something of note here with my hometown pizza. Also got on a big pizza making kick when I moved to Los Angeles and missed the Midwest pizza. I did learn though that pizza is good everywhere.  It just varies by region and you have to appreciate the different styles, which I finally did.  Am now in Minneapolis where the pizza, food and beer scene is exploding. Also interested in the home brewing but havenít tried yet. Hope this is a good start for you!
Title: Re: Cal City Style or Quad City Style
Post by: Nate on January 08, 2016, 12:43:22 AM
Just found a few more articles on the QC pizza. Everyone seems to confirm there is a spice mix in the dough and malt. My friend who worked there thought it was molasses, but looks like it may have been malt.

https://en.wikipedia.org/wiki/Quad_City-style_pizza

http://wqad.com/2012/02/28/quad-cities-style-pizza-restaurant-nominated-for-best-new-chicago-pizzeria-5/

http://www.timeout.com/chicago/restaurants/quad-cities-pizza-a-primer
Title: Re: Cal City Style or Quad City Style
Post by: RockyMtn_Chi_Pie on January 08, 2016, 10:23:47 AM
OK, some of this is making sense now.  This article about a place that opened (and is now closed) in AZ references someone who bought the recipe for sluggers pizza from the QC area.  They talk about "malt syrup" being in the dough.  I've also seen other recipes reference "dark brewer's malt" in the dough.  I wonder if the place your friend was at was using dark liquid malt extract for brewing, which looks A LOT like molasses?

http://archive.azcentral.com/thingstodo/dining/articles/2011/05/27/20110527pizza-pit-mesa-offers-famous-quad-city-pies.html
Title: Re: Cal City Style or Quad City Style
Post by: Nate on January 08, 2016, 12:45:24 PM
That's what I was thinking as well, however one article called for a dough spice mix with malt. Is that malt powder? I guess it's likely different restaurants use different ingredients. The molasses was in reference to Harris.
Title: Re: Cal City Style or Quad City Style
Post by: ZekeTheCat on January 08, 2016, 02:59:49 PM
You might try using Barley Malt syrup. It is very dark and thick - similar  to molasses.  I use Eden brand which can be mail ordered or found at some health food stores :

http://amzn.com/B0040VUVQS/?tag=pmak-20

I think there is a Sbarro pizza thread on this site and If I remember correctly they use barley malt syruo in there crust recipe. Hope this helps.

Title: Re: Cal City Style or Quad City Style
Post by: Nate on January 09, 2016, 01:28:57 PM
Great. Thanks will give that a try.
Title: Re: Cal City Style or Quad City Style
Post by: RockyMtn_Chi_Pie on January 15, 2016, 11:21:34 AM
So, I am by all means a novice at this whole pizza thing, but here was my first attempt at this style.  I used the recipe above, except I had to use KABF because that's what I had.  Also, instead of the molasses I used Briess amber dried malt extract in a 1T quantity.  All other ingredients were measured by weight.  I wasn't really trying to nail the sauce or cheese mix this time.  Sausage was prepared using Garvey's method above as well.  I will definitely use more whole milk mozz the next time we try this.  Overall, the crust reminded me of the styles that I grew up eating.  There was a slight nutty flavor present, although I still think this could be enhanced by using a darker malt extract syrup.  This is what I intend to try in the future.  The dough was very easy to work with and slap into a skin.  For now, I am going to continue to work on this one because the neighbors and family raved about it.  I am going to use Garvey's spicier sauce recipe this time as well.  Here are the pics just for good measure:

Title: Re: Cal City Style or Quad City Style
Post by: Garvey on January 15, 2016, 12:41:57 PM
That thing looks incredible.  Nice work!
Title: Re: Cal City Style or Quad City Style
Post by: mrmojo1 on January 15, 2016, 11:03:09 PM
2nd that!!!!!  unreal!  you're a natural!!!  looks absolutely fabulous !!!  its no wonder your neighbors and family raved!!!!!
Title: Re: Cal City Style or Quad City Style
Post by: RockyMtn_Chi_Pie on January 16, 2016, 01:54:25 PM
Thanks for the kind words guys.  I made six pies last night again for neighbors/friends.  This time I used 50% whole milk mozz and it made a HUGE difference in how the cheese melted.  Garvey's sauce recipe was great for this style of pizza as it had just enough spice to it.
Title: Re: Cal City Style or Quad City Style
Post by: Nate on January 24, 2016, 09:45:02 PM
Great job. Glad it's working out for you. I've taken a little break from pizza making but I'll have to give Garvey's sauce recipe a try and his thin crust was on my list to make. Did you change any other things that made it better and is the malt working out?
Title: Re: Cal City Style or Quad City Style
Post by: Garvey on February 27, 2016, 10:30:22 AM
Quad City pizza is getting some national love in the WaPo (https://www.washingtonpost.com/pb/recipes/quad-cities-style-pizza/15158/).  In case that article disappears, here is the included recipe, which is adapted from a QC-style purveyor in Chicago.  Given what we've seen from other restaurants, take this with a grain of salt, caveats galore (e.g., "Chicago deep dish has cornmeal!"), but this may be a good starting point for the style.

===

Adapted from a recipe by Roots Handmade Pizza in Chicago.

Tested size: 16 servings; makes two 12-inch pies


FOR THE CRUST

4 oz warm water
1/4 teaspoon instant yeast
3 oz (6 T) malt syrup
20 oz bread flour
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp dried oregano
2 tsp sweet paprika
6 ounces ice water

FOR THE TOPPINGS

1 tablespoon fennel seed
2 cups cooked, finely crumbled Italian sausage
2 teaspoons crushed red pepper flakes
1 1/4 cups no-salt-added tomato sauce
18 ounces (4 cups) shredded mozzarella cheese

DIRECTIONS

For the crust: Combine the warm water and yeast in the bowl of a stand mixer fitted with a dough-hook attachment; let the mixture sit for 10 minutes, then add the malt syrup, flour, salt, pepper, dried oregano, sweet paprika and ice water. Beat on low speed for about 2 minutes, then increase the speed to medium and mix for another few minutes to form a dough that is smooth and elastic.

Divide the dough in half; wrap each portion in plastic wrap, then refrigerate for 24 to 48 hours. Before shaping the pizza, bring the dough to room temperature, 2 to 3 hours.

Place a pizza/baking stone on the lowest oven rack; preheat to 450 degrees. If you donít have a baking stone, invert a large baking sheet on the lower rack.

Place each dough ball on top of its own 12-inch square of parchment paper. Use a rolling pin to stretch and roll each dough ball into a 12-inch round, folding the edges of the dough over about 1/2 inch and crimping with your thumb and forefinger, to form a lip.

For the toppings: Stir the fennel seed into the cooked and crumbled sausage. Stir the crushed red pepper flakes into the tomato sauce. Spread half of the tomato sauce across the surface of each dough round. Sprinkle the seasoned sausage evenly over the sauce, then top with the shredded mozzarella cheese, being sure to spread it evenly over the sausage.

Use a pizza peel to carefully transfer one pizza (with its parchment paper) to the pizza/baking stone; bake for up to 15 minutes, until the top is golden brown and bubbling.

Let the pizza sit for a few minutes before using kitchen shears to cut it crosswise into strips that are about 1 1/2 inches wide; then cut down the center (so the long strips are cut in half). Repeat with the remaining dough and toppings.

Title: Re: Cal City Style or Quad City Style
Post by: Garvey on February 27, 2016, 10:35:57 AM
Quote
FOR THE TOPPINGS

1 tablespoon fennel seed
2 cups cooked, finely crumbled Italian sausage

I would recommend *against* cooking the sausage like this.  Instead, try this method:
How to make crumbled sausage (http://www.pizzamaking.com/forum/index.php?topic=29780.msg298828#msg298828)

Quote
FOR THE CRUST

4 oz warm water
1/4 teaspoon instant yeast
...
6 ounces ice water

Warm water...and yeast...and the flour...and then ice water...and on and on.  That sounds really freaking fussy.  I'd just do 10oz of lukewarm/cool water and be done with it.


Quote
then add the malt syrup, flour, salt, pepper, dried oregano, sweet paprika

BTW, can any Quad Cities pizza enthusiasts confirm that spices belong in the dough?
Title: Re: Cal City Style or Quad City Style
Post by: Garvey on February 27, 2016, 10:46:07 AM
Luckily, the local news in the Quad Cities was excited about the national coverage, so they likewise got in on the act with this recipe (http://kwqc.com/2016/02/26/quad-cities-style-pizza-gets-national-exposure/).

===

Quad Cities-Style crust:

16 oz flour
1/4 cup malt
2 tsp sugar
1 tsp salt
8 oz water
1/4 teaspoon yeast

Directions using mixer: 

Mix all ingredients in bowl and mix on low setting for 18-20 minutes.
Turn up to next speed and run for 2 minutes.
Roll into ball to get air out.
Refrigerate for a minimum 24 hours but ideal sit time is 72 hours.
Bake at 450 degrees 15-20 minutes (time may vary depending on toppings)

Pizza sauce:

1 cup pizza sauce
1/2 cup paste
1 tablespoon minced garlic
1 teaspoon oregano
1 teaspoon pepper
1 teaspoon salt
Title: Re: Cal City Style or Quad City Style
Post by: Nate on February 27, 2016, 11:50:01 PM
Cool. Thanks for posting. Taking some from tips both should help to fine tune. Seems we are on the right track, though I agree with you to take the recipes with a grain of salt because  20% hydration seems really low. Yes the dough does have spices but I had no idea what so this will be a big help.
Title: Re: Cal City Style or Quad City Style
Post by: Garvey on February 27, 2016, 11:54:10 PM
20% hydration seems really low.

I thought the same thing, but it's actually 50% when you add in the ice water.
Title: Re: Cal City Style or Quad City Style
Post by: Nate on February 28, 2016, 12:03:06 AM
Yes, just caught that as well reading it again.
Title: Re: Cal City Style or Quad City Style
Post by: CyzzleB on February 29, 2016, 11:54:33 PM
http://kwqc.com/2016/02/26/quad-cities-style-pizza-gets-national-exposure/

Some clues...


Sorry, I see this is duplicate info now. So glad to see we are all on the lookout!
Title: Re: Cal City Style or Quad City Style
Post by: RockyMtn_Chi_Pie on March 09, 2016, 06:44:17 PM
Man, sorry I've been away from the forum for awhile.  I have, however, been continuing to make this recipe over and over.  Honestly, I haven't changed anything about it since we have liked it so much.  I continue to use the recipe that Nate posted originally but omitting the molasses and adding 1T of dry amber malt extract from Briess malting company.  I really like the flavor and the workability of this dough.  I'm going to make it tonight again with a few modifications.  I'm going to try the ice water, using a bulk ferment, and also using a high gluten flour that I obtained in a 50# bag locally from a baker.  It's labeled as Assoluti High gluten flour distributed by Roma foods.  No protein content listed and I can't find anything on the website, but I'll give it a go.  It was certainly cheap enough at 17 bucks for the bag.  Garvey, your sausage recipe and sauce recipe continues to go on these pies.  I cook the sausage partially and then pulse it in the food processor to get the crumbles that I remember back home.  I did start using half whole milk mozz and half part skim because the part skim was browning too much without melting.  I'll try to keep this updated with any changes.

Title: Re: Cal City Style or Quad City Style
Post by: RockyMtn_Chi_Pie on March 09, 2016, 06:50:44 PM
Also, I remember there being oregano on top of these pizzas, fennel in the sausage, and maybe red pepper flake in the sausage.  I don't ever remember having any QC pizza (and I've had a lot) that had actual spices in the dough.
Title: Re: Cal City Style or Quad City Style
Post by: Nate on March 10, 2016, 03:06:25 PM
Cool. I'll be curious to know how the high gluten compares to the bread flour. By the way, my buddy who worked at Harris said they do in fact use spice in the dough. He has no idea what because the owners brought it in everyday pre-mixed from home. I believe you're correct on the oregano, fennel and red pepper flake as I included those in the recipe.
Title: Re: Cal City Style or Quad City Style
Post by: notoriousFOZ on March 11, 2016, 05:23:44 PM
Quad City pizza is getting some national love in the WaPo (https://www.washingtonpost.com/pb/recipes/quad-cities-style-pizza/15158/).  In case that article disappears, here is the included recipe, which is adapted from a QC-style purveyor in Chicago.  Given what we've seen from other restaurants, take this with a grain of salt, caveats galore (e.g., "Chicago deep dish has cornmeal!"), but this may be a good starting point for the style.

===

Adapted from a recipe by Roots Handmade Pizza in Chicago.

Tested size: 16 servings; makes two 12-inch pies


FOR THE CRUST

4 oz warm water
1/4 teaspoon instant yeast
3 oz (6 T) malt syrup
20 oz bread flour
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp dried oregano
2 tsp sweet paprika
6 ounces ice water

FOR THE TOPPINGS

1 tablespoon fennel seed
2 cups cooked, finely crumbled Italian sausage
2 teaspoons crushed red pepper flakes
1 1/4 cups no-salt-added tomato sauce
18 ounces (4 cups) shredded mozzarella cheese

DIRECTIONS

For the crust: Combine the warm water and yeast in the bowl of a stand mixer fitted with a dough-hook attachment; let the mixture sit for 10 minutes, then add the malt syrup, flour, salt, pepper, dried oregano, sweet paprika and ice water. Beat on low speed for about 2 minutes, then increase the speed to medium and mix for another few minutes to form a dough that is smooth and elastic.

Divide the dough in half; wrap each portion in plastic wrap, then refrigerate for 24 to 48 hours. Before shaping the pizza, bring the dough to room temperature, 2 to 3 hours.

Place a pizza/baking stone on the lowest oven rack; preheat to 450 degrees. If you donít have a baking stone, invert a large baking sheet on the lower rack.

Place each dough ball on top of its own 12-inch square of parchment paper. Use a rolling pin to stretch and roll each dough ball into a 12-inch round, folding the edges of the dough over about 1/2 inch and crimping with your thumb and forefinger, to form a lip.

For the toppings: Stir the fennel seed into the cooked and crumbled sausage. Stir the crushed red pepper flakes into the tomato sauce. Spread half of the tomato sauce across the surface of each dough round. Sprinkle the seasoned sausage evenly over the sauce, then top with the shredded mozzarella cheese, being sure to spread it evenly over the sausage.

Use a pizza peel to carefully transfer one pizza (with its parchment paper) to the pizza/baking stone; bake for up to 15 minutes, until the top is golden brown and bubbling.

Let the pizza sit for a few minutes before using kitchen shears to cut it crosswise into strips that are about 1 1/2 inches wide; then cut down the center (so the long strips are cut in half). Repeat with the remaining dough and toppings.

Thanks Garvey!

I have a batch of this dough resting in the fridge and will be testing it out tomorrow.  I inadvertently added only 4 Tbsp of malt and halved the spices(picky kids are my testers).  The dough came together nicely and had a spicy smell which has become somewhat savory/sweet overnight.

I worked in the QC area about 14 years ago and quickly became addicted to Wise Guys pizza which was near my hotel.  Loved their buffet and went 3-4 times a week if it wasn't packed.  I seem to remember they had some sort of salty/garlicky dusting on the bottom of the crust.
Title: Re: Cal City Style or Quad City Style
Post by: notoriousFOZ on March 13, 2016, 12:50:22 PM
Did not care for that formulation, the malt was overly strong and the spices didnt help.  Made a Garvey's Thin(phenomenal!) prior to this and oven was a tad hot so crust was on the crispy side.  Also rolled it a bit too thin.

Title: Re: Cal City Style or Quad City Style
Post by: politon on August 19, 2018, 06:43:30 PM
I made my first QC-style pie in February. I added barley malt syrup to my basic dough formulation and adjusted it accordingly. This ball was ~369g and noticeably darker than Harris' dough.



Title: Re: Cal City Style or Quad City Style
Post by: Garvey on April 28, 2019, 04:27:52 PM
PMQ traces QC-style back to Cal City (!) in an interesting Jan 2019 article:
http://www.pmq.com/January-2019/Quad-Cities-Style-Pizza-Tinkering-With-Tradition/

Turns out, the guys who made QC pizza first in the late 50s had first worked at John's Pizza in Calumet City, where the style was invented in 1943.

QED  ;D
Title: Re: Cal City Style or Quad City Style
Post by: jimk on April 28, 2019, 04:35:15 PM
PMQ traces QC-style back to Cal City (!) in an interesting Jan 2019 article:
http://www.pmq.com/January-2019/Quad-Cities-Style-Pizza-Tinkering-With-Tradition/

Turns out, the guys who made QC pizza first in the late 50s had first worked at John's Pizza in Calumet City, where the style was invented in 1943.

QED  ;D

Did John's come up with those long strip slices like a lot of QC places have?
Title: Re: Cal City Style or Quad City Style
Post by: Garvey on April 28, 2019, 05:10:26 PM
Yes.
Title: Re: Cal City Style or Quad City Style
Post by: ZekeTheCat on April 28, 2019, 07:07:22 PM
The original John's Pizza  of Cal City is still in the family and still  in business but now just across  the state line in Munster Indiana. Here's their interesting  history :

http://theoriginaljohns.com/history.html

I've had both Johns Pizza and Harris Pizza in the quad cities in the last tear or so.
Harris was OK but I definitely prefer John's - still like the Calumet region/ NW Indiana pizza of my childhood and HS days back in the 50's and 60's. - love  their homemade fennel sausage topping.
Title: Re: Cal City Style or Quad City Style
Post by: IEatPizzaByThePie on April 29, 2019, 02:01:42 AM
I thought they just used malt (for the extra browning and sweetness) but that mentions molasses, as well...
Title: Re: Cal City Style or Quad City Style
Post by: Nate on December 30, 2019, 10:58:39 PM
I noticed that too, malt and molasses. I put molasses in my formulation and others have used malt. Looks like it's both.

Here's a PMQ Video on making the pizza:

https://www.pmq.com/the-pizza-kitchen-quad-cities-style-pizza/
Title: Re: Cal City Style or Quad City Style
Post by: politon on June 09, 2021, 06:38:45 AM
This article in Food and Wine confirms that Harris uses a custom molasses and malt blend:
https://www.foodandwine.com/travel/quad-cities-pizza (https://www.foodandwine.com/travel/quad-cities-pizza)
Title: Re: Cal City Style or Quad City Style
Post by: Nate on June 09, 2021, 11:49:16 AM
Cool. Thanks for linking the article.