Author Topic: Sauce Recipes for Chicago Thin Crust (Read 40741 times)

Garvey · « **Reply #80 on:** February 09, 2014, 04:46:36 PM »

Glad you liked it! The sweetness balances out the salty of the cheese and meat(s). Not everyone cares for the style, which is predominantly found on the Southside/South 'Burbs. There are a few good ones, even sweeter than this one.

Cheers,
Garvey

pythonic · « **Reply #81 on:** February 10, 2014, 12:34:51 AM »

Quote from: Garvey on February 09, 2014, 04:46:36 PM

Glad you liked it! The sweetness balances out the salty of the cheese and meat(s). Not everyone cares for the style, which is predominantly found on the Southside/South 'Burbs. There are a few good ones, even sweeter than this one.

Cheers,
Garvey

Garvey,

Any reason you chose the Classico purée instead of another brand?

Nate

Garvey · « **Reply #82 on:** February 10, 2014, 06:58:29 AM »

Nate:

Well, Classico purée is awesome, for one thing. It has more natural sweetness and fewer added ingredients than anything else I could find. Also, it is a true purée and not just paste and water, which is how many grocery store purée varieties are canned and sold.

Of course, all tha being said, I cannot find Classico in stores anymore...

So I'll need to rework this completely against another brand's flavor profile, because I think I already used up my last can. (Any suggestions?)

Cheers,
Garvey

CDNpielover · « **Reply #83 on:** February 10, 2014, 09:51:23 AM »

I thankfully still have a few cans of Classico from when Walmart reduced them to $1. Still can't believe they stopped carrying these, though.

Mad_Ernie · « **Reply #84 on:** February 10, 2014, 01:52:34 PM »

Quote from: Garvey on February 07, 2014, 10:53:22 PM

Southside sweet sauce! Enjoy!

Garvey:

I made a batch of your southside thin sauce this past weekend to use with my thin cracker/Midwestern style crust for a pepperoni and mushroom pizza. I like both the consistency (more on the thick side but not too thick) and the balance of flavors. The only changes I made were:
1) did not use Contadina tomato paste (I am not a fan)
2) used brown sugar instead of plain white granulated sugar

This is probably the 3rd or 4th time I have made this sauce and I like it a lot. It is one of my go-to sauce recipes.

Graci,

-ME

Garvey · « **Reply #85 on:** February 10, 2014, 06:38:48 PM »

Thanks, ME. Brown sugar? I may have to try that. I am surprised to hear you don't like Contadina. If I can't find it, I won't make Pizza Factory. It has the right flavor for this particular sauce. But that is me, recreating a pizza that exists no more--whereas you are just makin' pizza.

(BTW, for the folks following along at home, we're discussing the Pizza Factory sauce and not the Auerlio's sauce.)

Cheers,
Garvey

Mad_Ernie · « **Reply #86 on:** February 13, 2014, 12:51:45 PM »

Quote from: Garvey on February 10, 2014, 06:38:48 PM

Thanks, ME. Brown sugar? I may have to try that. I am surprised to hear you don't like Contadina. If I can't find it, I won't make Pizza Factory. It has the right flavor for this particular sauce. But that is me, recreating a pizza that exists no more--whereas you are just makin' pizza.

(BTW, for the folks following along at home, we're discussing the Pizza Factory sauce and not the Auerlio's sauce.)

Cheers,
Garvey

Garvey:

Of all the ingredients that go on a pizza, I have found that sauce is the most personal and the most difficult to replicate. There are so many possible permutations of ingredients and amounts of ingredients that it really is a personal journey on a trial and error basis to find out what each person's taste buds tells him/her which sauce(s) are the best for them.

Thanks again for the recipe.

-ME

Garvey · « **Reply #87 on:** February 13, 2014, 03:34:37 PM »

M.E.:

I hear ya! It took an entire summer, making Pizza Factory 5x/wk or more (!), to nail down that recipe. The dough and everything else came easy. It was the sauce that led to the seemingly endless trial-and-error phase.

Cheers,
Garvey

pythonic · « **Reply #88 on:** February 13, 2014, 03:44:54 PM »

Quote from: Garvey on February 13, 2014, 03:34:37 PM

M.E.:

I hear ya! It took an entire summer, making Pizza Factory 5x/wk or more (!), to nail down that recipe. The dough and everything else came easy. It was the sauce that led to the seemingly endless trial-and-error phase.

Cheers,
Garvey

Sauce is so key on pizza. Just look at the sauce on Malnatis and Danos. Imagine if the sauce stunk it up?

vcb · « **Reply #89 on:** February 14, 2014, 12:20:18 PM »

I'm going to make an uncooked tomato paste based thin crust pizza sauce today.

I'm starting with 2 - 6oz cans of paste.

I know people thin the paste out with different kinds of liquid (oil, water, wine, vinegar, etc),
but today I'm just going with plain old filtered Lake Michigan water.

Does anyone have opinions on the water to paste ratio?
1 to 1, 2 parts water to 1 part paste, more ??

Garvey · « **Reply #90 on:** February 14, 2014, 01:01:40 PM »

Ed:

I like 2 parts paste to 1 part water (e.g., the Pizza Factory sauce calls for 12 oz paste plus 3/4 c. water.)

BTW, how many pizzas you making? I like a saucy pie, so 2 - 6oz cans of paste would be enough for two pizzas with perhaps a tiny bit left. You could stretch it to three if you add a little water or if someone doesn't like their pie as saucy.

HTH,
Garvey

vcb · « **Reply #91 on:** February 14, 2014, 01:16:41 PM »

Quote from: Garvey on February 14, 2014, 01:01:40 PM

Ed:

I like 2 parts paste to 1 part water (e.g., the Pizza Factory sauce calls for 12 oz paste plus 3/4 c. water.)

BTW, how many pizzas you making? I like a saucy pie, so 2 - 6oz cans of paste would be enough for two pizzas with perhaps a tiny bit left. You could stretch it to three if you add a little water or if someone doesn't like their pie as saucy.

HTH,
Garvey

I'm making about 3 pizzas tonight, but I'm shooting for a 3 to 4 pizza sauce recipe, to match my puree recipe that I posted at the beginning of this thread.

So far, I've gone with 1 to 1 and it still looks a little thick.
Pizza Factory must use a plastering trowel to apply their sauce

.
Maybe initial paste water content varies from brand to brand.

After adding my spices and seasonings, It looks like I'll be using less sugar than I use for puree.

I'm going to add 6 more oz of water to make it a 3 water to 2 paste ratio and see if I like the consistency.
So for those playing at home, that's 12 oz of paste and 18 oz of water, plus seasonings.

I'll let you know how it goes, but so far, it tastes like it's going to work out pretty well.

pythonic · « **Reply #92 on:** February 14, 2014, 03:19:29 PM »

Quote from: vcb on February 14, 2014, 01:16:41 PM

I'm making about 3 pizzas tonight, but I'm shooting for a 3 to 4 pizza sauce recipe, to match my puree recipe that I posted at the beginning of this thread.

So far, I've gone with 1 to 1 and it still looks a little thick.
Pizza Factory must use a plastering trowel to apply their sauce .
Maybe initial paste water content varies from brand to brand.

After adding my spices and seasonings, It looks like I'll be using less sugar than I use for puree.

I'm going to add 6 more oz of water to make it a 3 water to 2 paste ratio and see if I like the consistency.
So for those playing at home, that's 12 oz of paste and 18 oz of water, plus seasonings.

I'll let you know how it goes, but so far, it tastes like it's going to work out pretty well.

Garvey,

You still live in Chicago right? We should all VCB, derricktung, pizzagarage...etc ) get together have a pizza night.

Nate

Mad_Ernie · « **Reply #93 on:** February 14, 2014, 04:43:01 PM »

Quote from: vcb on February 14, 2014, 01:16:41 PM

I'm making about 3 pizzas tonight, but I'm shooting for a 3 to 4 pizza sauce recipe, to match my puree recipe that I posted at the beginning of this thread.

So far, I've gone with 1 to 1 and it still looks a little thick.
Pizza Factory must use a plastering trowel to apply their sauce .

Actually I have seen at least one pizza restaurant use a brush to lay on their sauce, which is a similar consistency to Garvey's. That would be Happy Joe's Pizza, headquartered in Bettendorf, IA.

-ME

Garvey · « **Reply #94 on:** February 14, 2014, 06:46:51 PM »

Nate:

That sounds awesome and I'd be totally game, but I moved down South years ago. I only make it back to visit. If I lived up there, I would never make pizza. I would just order it 3x/wk.

At least half of all my culinary adventures down here are to recreate foods that are not available in this region of the world.

Peace,
Garvey

dmckean44 · « **Reply #95 on:** February 14, 2014, 07:00:45 PM »

Quote from: Mad_Ernie on February 14, 2014, 04:43:01 PM

Actually I have seen at least one pizza restaurant use a brush to lay on their sauce, which is a similar consistency to Garvey's. That would be Happy Joe's Pizza, headquartered in Bettendorf, IA.

I used to love to watch them make pizzas at Happy Joe's when I was a kid. I wonder if the pizza is still the same today.

vcb · « **Reply #96 on:** February 14, 2014, 11:33:44 PM »

3 parts water to 2 parts paste worked pretty well.

I may dial back on the spices a bit, compared to my puree recipe, but I still had some tasty pizza this evening.

You can see pics of my Valentine's pizza on the Real Deep Dish Facebook page.

TomN · « **Reply #97 on:** February 15, 2014, 12:04:08 AM »

Quote from: vcb on January 22, 2014, 10:48:02 PM

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

VIDEO: Vito & Nicks from Chicago's Best:

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.

I really enjoyed the clip. Thanks for posting it.

Mad_Ernie · « **Reply #98 on:** February 19, 2014, 09:08:40 AM »

Quote from: dmckean44 on February 14, 2014, 07:00:45 PM

I used to love to watch them make pizzas at Happy Joe's when I was a kid. I wonder if the pizza is still the same today.

I have only been to a Happy Joe's in Iowa City in recent years, and I can tell you that it did not taste the same as the old Happy Joe's. There is a former Happy Joe's franchise owner in Independence, MO who makes a Happy Joe's clone that uses the same old ingredients and techniques as the old HJ's, and his pizza tastes more like I remember it.

http://www.roadfood.com/Restaurant/Overview/3352/tims-pizza

-ME

nick57 · « **Reply #99 on:** February 20, 2014, 10:20:23 AM »

I went to Classico's home page and they seem to only to sell pasta sauces now. Nothing on canned tomato products. I used their contact link and asked them where I could purchase their crushed tomatoes in my area since Wal Mart no longer carries them. That was 2 weeks ago and have not got a response as of yet. I did find 2 cans of Classico at Amazon.com. They were asking $19.99 for 2 28oz cans. Here's the link... https://www.amazon.com/dp/B008WOOMSM/?tag=pmak-20 I guess I'll stick with the Great Value brand. I have been thinking about buying a 6 pack of the Escalon's soon. It figures, when I find a great product, they quit selling it soon after. A day late and a dollar short.