Author Topic: Aurelio's Quest (Read 66375 times)

saucelord · « **Reply #220 on:** June 07, 2021, 11:14:00 PM »

eh it wouldn't upload the picture, but it IS from Aurelio's in Addison. I'm just kinda embarrassed I never had it before tonight.

PizzaGarage · « **Reply #221 on:** June 08, 2021, 12:50:23 AM »

Now your out in Addison seems like quite the pizza adventure your on. If you got time head over to Lombard for Gianorios thin crust. And don’t forget Bills Pub in Diamond Lake for the famous Double Decker.....Bills has 2 locations you want the place at 624 s lake street in Mudeline, it’s the original place and the inside is awesome... like nothing most people have seen before

saucelord · « **Reply #222 on:** June 08, 2021, 01:19:53 PM »

Ive never even heard of those places and grew up roughly in the area. It really says something about the breadth of the Chicagoland pizza scene. There's is Fbook group called Chicagoland Pizzerias History that's really great. I cannot believe how many posts of places that look so good that I never heard of. Mainly I'm just trying hit a bunch of places and making notes to help me in my own pizza making journey out west. There's some good places out there too but few and far between. Glad I tried Aurelio's!

MilwaukeeBeerSauce · « **Reply #223 on:** June 13, 2021, 06:04:34 PM »

Quote from: Garvey on June 07, 2021, 10:30:45 PM

That pizza looks tasty! Aurelio's has a sweet sauce that balances the salty cheese. They use scamorza, which is a dryer kind of mozzarella-ish cheese, iirc.

I do think that Aurelio's uses two types of cheese. I've tried mine with scamorza and with a lot of other variations of mozz. But my point is that if you look at the photos I've uploaded of a frozen medium sausage, you'll see that the cheese has two different tones. My guess is the darker/yellower one is the scamorza and the whiter one is the mozz.

The best version of an Aurelio's that I've made so far was using a very salty Wisconsin string cheese from a distributer named "Vern's" https://www.vernscheese.com/shop-online/prepackaged-string-cheese/

mrmojo1 · « **Reply #224 on:** September 16, 2021, 09:02:19 PM »

i think i agree on the 2 types. i worked there when i was a kid a long time ago as a busboy/dishwasher etc.... had to help staff prep sometimes. i ground blocks of cheese cut into 4ths size of a stick of butter, put them through a meat grinder, it makes kinda pellets sometimes, so its not a flake like a grated mozz. i remember it being such a dry cheese but tasted very good. salty, my taste memory says parmesan, although i had never heard of asiago back then.....

i think scamorza, and parm right now. sauce is still unknown to me, crust still haven't tried. great pics!!! thank you!

foreplease · « **Reply #225 on:** September 16, 2021, 10:26:21 PM »

Quote from: mrmojo1 on September 16, 2021, 09:02:19 PM

i think i agree on the 2 types. i worked there when i was a kid a long time ago as a busboy/dishwasher etc.... had to help staff prep sometimes. i ground blocks of cheese cut into 4ths size of a stick of butter, put them through a meat grinder, it makes kinda pellets sometimes, so its not a flake like a grated mozz. i remember it being such a dry cheese but tasted very good. salty, my taste memory says parmesan, although i had never heard of asiago back then.....

i think scamorza, and parm right now. sauce is still unknown to me, crust still haven't tried. great pics!!! thank you!

Terry, good to see you back! Now if we could get CB back, between the two of you we could get this figured out definitively! Take care, be well.

DPB · « **Reply #226 on:** March 29, 2022, 08:40:19 PM »

I know this is an older thread but I wanted to add a few things. PMQ interviewed Joe Aurelio and they made a how to video of the “super Six” pizza. Joe calls out 22oz of dough for a 15” pizza. Using Garvey’s dough formula in a 15” cutter pan I ended up with a thicker soft crust. Almost a dominos papa Johns consistency. It was good but not Aurelio’s. When made in the impingement ovens, using the cutter pan, Aurelio’s crust is fairly thin and reminds me of a fried dough on the bottom. I have some other checks list items to review if anyone else is interested in digging up the topic again.

HansB · « **Reply #227 on:** March 29, 2022, 08:50:08 PM »

The video and article shows:

The Super Six™

Ingredients
14 oz. doughball, stretched to 15”

Not 20 oz.

Garvey · « **Reply #228 on:** March 30, 2022, 03:26:45 AM »

Quote from: DPB on March 29, 2022, 08:40:19 PM

I know this is an older thread but I wanted to add a few things. PMQ interviewed Joe Aurelio and they made a how to video of the “super Six” pizza. Joe calls out 22oz of dough for a 15” pizza. Using Garvey’s dough formula in a 15” cutter pan I ended up with a thicker soft crust. Almost a dominos papa Johns consistency. It was good but not Aurelio’s. When made in the impingement ovens, using the cutter pan, Aurelio’s crust is fairly thin and reminds me of a fried dough on the bottom. I have some other checks list items to review if anyone else is interested in digging up the topic again.

Yep. Cutter pan in home oven = soft pizza

For me, anyway. I always have to take it out of the pan to get it to finish, so I’ve abandoned cutter pans as a thing, generally.

Mad_Ernie · « **Reply #229 on:** March 30, 2022, 09:36:15 AM »

Quote from: Garvey on March 30, 2022, 03:26:45 AM

Yep. Cutter pan in home oven = soft pizza

For me, anyway. I always have to take it out of the pan to get it to finish, so I’ve abandoned cutter pans as a thing, generally.

Agreed. For me, too. Cutter pans for home use for making a cracker/laminated/crispy crust do not work for me, but pizza screens are usually fine.

-ME

pizzard · « **Reply #230 on:** May 12, 2022, 03:36:10 PM »

Quote from: MilwaukeeBeerSauce on June 13, 2021, 06:04:34 PM

I do think that Aurelio's uses two types of cheese. I've tried mine with scamorza and with a lot of other variations of mozz. But my point is that if you look at the photos I've uploaded of a frozen medium sausage, you'll see that the cheese has two different tones. My guess is the darker/yellower one is the scamorza and the whiter one is the mozz.

The best version of an Aurelio's that I've made so far was using a very salty Wisconsin string cheese from a distributer named "Vern's" https://www.vernscheese.com/shop-online/prepackaged-string-cheese/

Were the ingredients noted on the food label? Was there a Nutrition Facts Label? Both would be helpful.

[email protected] · « **Reply #231 on:** December 07, 2022, 02:53:58 PM »

Quote from: Garvey on March 30, 2022, 03:26:45 AM

Yep. Cutter pan in home oven = soft pizza

For me, anyway. I always have to take it out of the pan to get it to finish, so I’ve abandoned cutter pans as a thing, generally.

Has anyone tried using the cutter pan with a Baking Steel to help with crispiness? I found baking steels to work much better than a stone for heat transfer. My NY Style is the right balance of crisp and chewy and thin. I'm gearing up to try your Aurelio's recipe as it is my absolute favorite in the world. Grew up not far from the Tinley Park restaurant.

Chicago Bob · « **Reply #232 on:** December 10, 2022, 12:25:57 PM »

Quote from: [email protected] on December 07, 2022, 02:53:58 PM

Has anyone tried using the cutter pan with a Baking Steel to help with crispiness? I found baking steels to work much better than a stone for heat transfer. My NY Style is the right balance of crisp and chewy and thin. I'm gearing up to try your Aurelio's recipe as it is my absolute favorite in the world. Grew up not far from the Tinley Park restaurant.

Sure, I started doing that back in 1971 in Aurora Illinois. Believe they were Blodgett ovens, steel deck....Alberto's Pizzeria!!

Pizzano132 · « **Reply #233 on:** December 11, 2022, 12:44:13 PM »

Lets Keep this thread alive! i think ive gone through every post on aurelios quest and aurelios perfected AFTER I made my pizza using OTR's recipe on page 1 of the thread

https://www.pizzamaking.com/forum/index.php?topic=20346.msg200118#msg200118

it turned out really good but not quite aurelios. i will try Garvey's latest recipe next. I did not use a pan and prebaked OTR's dough as he instructed and i had a fantastic crispy crust. I think that is what stood out the most for my family also. Ill be using the recent formulas here next but gonna stick with putting the dough on the stone since that works out great for me. i am used to using hi water ratio dough and cant load up the toppings on them like i can with this one so this is new and exciting for me.

foreplease · « **Reply #234 on:** December 11, 2022, 01:00:11 PM »

Nice, Pizzano132. Welcome to the forum.

tkmcmichael · « **Reply #235 on:** December 19, 2022, 08:50:27 AM »

Quote from: foreplease on March 24, 2018, 07:25:26 PM

We had a small take out pizza from Silver Beach Pizza tonight. The owner is from northwest Indiana and, as I’ve said elsewhere on the Forum, it is quite similar to Aurelio’s. They usually cut it into squares. Maybe it’s because we ordered a small that it was cut into wedges (which I prefer anyway). In another thread, I once said Aurelio’s was a better version of SBP. Tonight’s was excellent though and I would not choose one over the other. The underside at the edge and the edge itself were nicely carmelized. Tasty and easy - just what we needed tonight.

I had Aurelio’s for the first time last night in La Grange and it immediately took me to Silver Beach Pizza. They have done a great job at recreating the pizza. That visit led me to this thread and I will probably try making it at home after the New Year.

foreplease · « **Reply #236 on:** December 20, 2022, 06:21:46 PM »

Quote from: tkmcmichael on December 19, 2022, 08:50:27 AM

I had Aurelio’s for the first time last night in La Grange and it immediately took me to Silver Beach Pizza. They have done a great job at recreating the pizza. That visit led me to this thread and I will probably try making it at home after the New Year.

I thought the same thing after visiting Aurelio’s in LaPorte, IN with member Hans several years ago. I like SBP occasionally. One of my kids lives nearby so we default to that in order to eat it hot sometimes. I think their consistency is good as far as crust, sauce, toppings, bake but sometimes suspect one of their young employees is more fond of the salt shaker than I am.

Pizzano132 · « **Reply #237 on:** December 23, 2022, 12:59:33 PM »

more aurelios style pizzas being made over here. followed Garveys latest recipe cooked the sausage pizza directly on the stone and followed Garveys pan method for the cheese . they both were great and not sure which one i preferred. the sauce is really sweet (like Aurelios) "Its the sauce"

Chicago Bob · « **Reply #238 on:** December 24, 2022, 04:45:53 PM »

Man that looks good.... Nice pizza making there Pizzano!

DPB · « **Reply #239 on:** January 31, 2023, 01:01:06 PM »

Credits to everyone who is working on the Aurelio’s formulas. In my experiments I find it critical that the pans be oiled, I use 1TBL of corn oil for my 13” cutter pan, and critical that the panned and docked dough sit out uncovered for a long enough period of time to create a dry top skin and an airy proof. Can anyone who worked at Aurelio’s tell us how long the panned dough sits out for before use?