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Author Topic: Chicago Thin, Villa Nova-esque(Stickney, IL)  (Read 2577 times)

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Offline nickyd0908

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Chicago Thin, Villa Nova-esque(Stickney, IL)
« on: November 09, 2019, 07:15:40 PM »
Missing Chicago, so I decided to make a couple of 16" pies for the old lady and I to postpone a trip there to avoid dodging bullets. This time I tried a quarter substitute of tipo flour cut into AP. It helps to make a more supple and relaxed dough to work with. Doesn't spring back as much when you roll out. This was also a same day rise, produced in under 8 hrs start to finish.

550 Bake at 8-10 minutes. I also used screens for the first five minutes and popped them off directly on to the stones to finish.

Dough:

350g of KA AP flour
150g of tipo '00' (Anna)
235g water
30g corn oil
10g salt
5g sugar
2g ADY

Sauce:
Cento 6in1, 28oz
Tsp of honey
Pinch of oregano
A few grinds of pepper
Tsp of sea salt
Stick blended

Sausage:
Pat LaFrieda(Sweet)

Pepperoni:
Bridgeford

Cheese: Local brand of whole milk mozzarella, provolone, and muenster(for added stretch and salinity).

Reminded me of Villa Nova, my all time favorite. The smell was on point.

Offline renchero

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #1 on: November 10, 2019, 09:41:32 AM »
Nice. I may have to give this a try!
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Online Garvey

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #2 on: November 11, 2019, 08:30:53 AM »
Dough [for TWO 16" pies]:

350g of KA AP flour
150g of tipo '00' (Anna)
235g water
30g corn oil
10g salt
5g sugar
2g ADY


Dough Calculator Recipe
for one 391g dough ball per specs above:

Flour*** (100%):
Water (47%):
ADY (0.4%):
Salt (2%):
Corn Oil (6%):
Sugar (1%):
Total (156.4%):
250 g  |  8.82 oz | 0.55 lbs [***175g KAAP + 75 Tipo 00 ("Anna" brand)]
117.5 g  |  4.14 oz | 0.26 lbs
1 g | 0.04 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
5 g | 0.18 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
15 g | 0.53 oz | 0.03 lbs | 3.33 tsp | 1.11 tbsp
2.5 g | 0.09 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
391 g | 13.79 oz | 0.86 lbs | TF = N/A

Offline renchero

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #3 on: November 11, 2019, 10:22:22 AM »
Thanks Garvey for the breakdown.

Now - the question that has been asked for years.  How to replicate their Italian sausage.  In a previous post regarding Villa Nova, a video was linked and in the video, the cook showed a red bottle (I'm assuming mccormick but certainly doesn't have to be, and also could maybe have been used as a prop just for the show as well) with a white powder in it.  The consensus seemed to be that it was cream of tartar.  I tried that out and it didn't seem to make much of a difference.  Has anyone else tried?

Here's the older post about Villa Nova.  https://www.pizzamaking.com/forum/index.php?topic=36223.msg360562#msg360562
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Online Garvey

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #4 on: November 11, 2019, 12:20:45 PM »
I'm calling BS on the sausage being made in the video.  It's not their pizza sausage but must be for some other menu item.  Not only do they splash it w/ olive oil, which seems crazy, but they also then fry it on the stovetop in a pan.  Meanwhile, a giant mound of uncooked pizza sausage is ready at the prep table.

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Offline renchero

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #5 on: November 11, 2019, 12:23:09 PM »
Yeah. Good call on that. I plan on going to villa nova the next time Im up in Illinois. Ill try to see what the tastes are. My dad has a good palette for that investigative work too so Ill make sure he goes with me. :)
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Online Garvey

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #6 on: November 11, 2019, 12:25:31 PM »
Awesome.  Look for the presence/absence of fennel.  And how garlicky it is.  And other visible spices.  I don't ever recall red pepper in the pizza sausage, either, which they also dumped into the fake batch for the video.

Offline HansB

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #7 on: November 11, 2019, 02:01:19 PM »
Does it look like they are baking on steel? Or maybe highly seasoned stone..

It's very near MDW, wish I had gone there last week instead of the so so ramen spot(Strings) that we went to for lunch.
« Last Edit: November 11, 2019, 02:05:33 PM by HansB »
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Online Garvey

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #8 on: November 11, 2019, 02:16:13 PM »
It's very near MDW, wish I had gone there last week instead of the so so ramen spot(Strings) that we went to for lunch.

Plenty of great pizza near MDW.  Tons and tons.

Ramen, tho'?   :-D

Offline HansB

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #9 on: November 11, 2019, 02:42:00 PM »
Plenty of great pizza near MDW.  Tons and tons.

Ramen, tho'?   :-D

 I do like Ramen. Last time we went to Home Run Inn, I need to get back to Vito & Nicks. Any others near there that I should try?
« Last Edit: November 11, 2019, 02:44:58 PM by HansB »
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Offline renchero

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #10 on: November 11, 2019, 02:42:51 PM »
I love pizza but I do love me some Ramen too!!
My friends say I am the best pizza maker there is.  But I know better.

Online Garvey

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #11 on: November 11, 2019, 02:50:57 PM »
But is "Chicago Ramen" a thing, or is it the same shizz you can get anywhere decent?

Online Garvey

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #12 on: November 11, 2019, 03:00:30 PM »
Any others near there that I should try?

Vito & Nick's
Villa Nova
Pizza Castle
Fox's
Fasano's
Malnati's
Roseangela's
Palermo's of 63rd

Distances vary, esp. w/ traffic.

I am certain there are others.
« Last Edit: November 11, 2019, 03:02:48 PM by Garvey »

Offline HansB

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #13 on: November 11, 2019, 03:09:59 PM »
But is "Chicago Ramen" a thing, or is it the same shizz you can get anywhere decent?

RAMEN-SAN on Hubbard is excellent.


Vito & Nick's
Villa Nova
Pizza Castle
Fox's
Fasano's
Malnati's
Roseangela's
Palermo's of 63rd

Distances vary, esp. w/ traffic.

I am certain there are others.

Thanks!
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Offline nickyd0908

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #14 on: November 11, 2019, 08:21:28 PM »
The sausage being made in the 'Chicago's Best' vid is for the "The John" pizza on their menu, so definitely a different variation than the normal sausage they put on their regular sausage pie, which is also in the video as noted by Garvey on the prep counter.

I've read and heard that nutmeg and fennel pollen is often used in the sausage made in Chicago. I honestly believe they get their sausage from Anichini Bros. on Wells St. which has been around since the 1920s, and would line up with the timeline noted in the vid that they have been using the same product since the 50s. It could be an original recipe or a special creation as they do work with quite a few restaurants in the area creating specific recipes.

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Offline ATLBob

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #15 on: November 21, 2019, 08:55:03 PM »
I tried the dough recipe out the other night.  I went with an 8hr room temp rise then 24hrs in the fridge.  It was excellent.  For the cheese I went with a blend of whole milk mozzarella (8oz), Gouda (1.2oz) and Wisconsin mood cheddar (0.6).  I liked the blend but I think Im going to up the amounts of Gouda and cheddar.  Couple questions: 
1) The crust had a bit thicker shell than Im a fan of.  Is this from cooking too long, too much oil, all of the above, something else?  What do you think would happen if I upped the tipo flour and cut back a bit on the oil?
2) Bob if youre out there - what ratio of Gouda to mozzarella do you use?
3) When rolling out the dough do you use oil or flour?  My dough was sticking a bit to the counter, so I used some oil.  I ended up having to press it out into the pan since it was getting a bit uneven.

Offline tctc100fl

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #16 on: November 24, 2019, 01:37:59 PM »
Vito & Nick's
Villa Nova
Pizza Castle
Fox's
Fasano's
Malnati's
Roseangela's
Palermo's of 63rd

Distances vary, esp. w/ traffic.

I am certain there are others.

Obbie's on Archer

Offline Chicago Bob

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #17 on: November 24, 2019, 07:42:49 PM »
I tried the dough recipe out the other night.  I went with an 8hr room temp rise then 24hrs in the fridge.  It was excellent.  For the cheese I went with a blend of whole milk mozzarella (8oz), Gouda (1.2oz) and Wisconsin mood cheddar (0.6).  I liked the blend but I think Im going to up the amounts of Gouda and cheddar.  Couple questions: 
1) The crust had a bit thicker shell than Im a fan of.  Is this from cooking too long, too much oil, all of the above, something else?  What do you think would happen if I upped the tipo flour and cut back a bit on the oil?
2) Bob if youre out there - what ratio of Gouda to mozzarella do you use?
3) When rolling out the dough do you use oil or flour?  My dough was sticking a bit to the counter, so I used some oil.  I ended up having to press it out into the pan since it was getting a bit uneven.
use flour to roll out your dough...I think you have too much oil going on here and that is why you weren't completely happy with your crust.

Mozz/Gouda... at least 50/50... The more Gouda... The more love!  💞
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Online Garvey

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #18 on: November 25, 2019, 12:12:31 AM »
1) The crust had a bit thicker shell than Im a fan of.  Is this from cooking too long, too much oil, all of the above, something else?  What do you think would happen if I upped the tipo flour and cut back a bit on the oil?

If you liked this recipe and only thought it was too much dough, let's solve that problem with one variable instead of introducing a bunch of changes all at once: dough ball weight.

This recipe is a 391g ball for 16".  If your pizza was only 14", for example, then you'd have too much dough (a 14" pie is 76% the area of a 16" pie).  Or if yours was 16" already, you've indicated a preference for thinner crust.  No problem!  In either case, cut back the amount of dough you're using (dough ball weight).

HTH!  Cheers!

« Last Edit: November 25, 2019, 12:17:34 AM by Garvey »

Offline Chicago Bob

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Re: Chicago Thin, Villa Nova-esque(Stickney, IL)
« Reply #19 on: November 25, 2019, 04:28:56 PM »


     ^^^

And flour, not oil for rolling out yer dough.  ;)
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