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  • #41 by politon on 19 Aug 2018
  • 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.

  • #42 by Garvey on 28 Apr 2019
  • 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
  • #43 by jimk on 28 Apr 2019
  • 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?
  • #44 by Garvey on 28 Apr 2019
  • Yes.
  • #45 by ZekeTheCat on 28 Apr 2019
  • 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.
  • #46 by IEatPizzaByThePie on 29 Apr 2019
  • I thought they just used malt (for the extra browning and sweetness) but that mentions molasses, as well...
  • #47 by Nate on 30 Dec 2020
  • 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/
  • #48 by politon on 09 Jun 2021
  • This article in Food and Wine confirms that Harris uses a custom molasses and malt blend:
    https://www.foodandwine.com/travel/quad-cities-pizza
  • #49 by Nate on 09 Jun 2021
  • Cool. Thanks for linking the article.
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