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Author Topic: Great Plains Sauce & Dough, Ames, IA  (Read 4279 times)

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Offline bhize

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Great Plains Sauce & Dough, Ames, IA
« on: December 21, 2004, 12:12:05 PM »
Hi all,

If you ever happen to be in central Iowa, you have to go to Great Plains Sauce and Dough Company in downtown Ames.  I have to say I really haven't had any pizza quite like this anywhere.  They have 6 different types of crust: thin white, thin potato, thin whole wheat, thick white, thick whole wheat and thick oat.  I have never tried the thin crust, because I always get the thick whole wheat crust!

The thick crusts have a thick, bread-like rolled edge.  When you get down to this part, most people put honey on it.

The sauce is thick, flavorful and slightly sweet.  The sausage they use is just awesome!  But the big thing is all of the cheese.  They use tons of cheese!!  Their pizzas are very filling, and you always leaved stuffed!

The store itself is pretty small.  The tables have plastic covered burlap bags on the table to give it kind if a rustic feel.  It is usually pretty busy and you have to seat yourself, so you normally end up sitting at a table that the people just left which still has all of their dishes on it.  The tables will usually get washed off in just a few minutes.

Sometimes it is a little slow, but it is definitely worth the wait!! :)

Here is a link to their website:
http://www.greatplainspizza.com/main.html

Offline Botch

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  • Location: Ogden, Utard
Re: Great Plains Sauce & Dough, Ames, IA
« Reply #1 on: April 03, 2011, 03:25:32 PM »
Wow, a blast from the past!  I loved this place when I was attending ISU, thirty-three years ago!!  I see the OP wrote this in 2004, and their link still works so I assume they're still in business.  Dipping the crust in honey for dessert was cool (and you could only eat a couple slices at a time).   :chef:
I cook with wine.  Sometimes I even add it to the food.  - W. C. Fields

Offline lmfb13

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Re: Great Plains Sauce & Dough, Ames, IA
« Reply #2 on: February 28, 2019, 04:20:14 PM »
Been trying to replicate this crust forever but can never get it! Basically took the reverse engineered Beau Jo's recipe on here and have been tweaking it. Nothing gets as thick as this crust!

Offline Rjvenema

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Re: Great Plains Sauce & Dough, Ames, IA
« Reply #3 on: September 11, 2019, 09:11:01 AM »
Lmfb13, please share this recipe that is close! I have been trying forever to get something similar. I have been close but then changed it too much and canít get back to where I was. I think with enough people trying we can get there.

Offline scottmckuen

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  • Location: Oakland, CA
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Re: Great Plains Sauce & Dough, Ames, IA
« Reply #4 on: May 17, 2021, 08:24:10 PM »
Here is my best attempt so far at replicating Great Plains' Denver crust pizza.  I used the BeauJo's recipe from elsewhere in the forum as a base.

All-purpose flour 50%
Whole wheat flour 50% (I used King Arthur flour for both)
Water 56%
Olive Oil  5%
Honey  9%
Fleischmann's RapidRise instant yeast  4%
Salt   1.5%

Water is at 90 degrees.  I combined the dry ingredients, then added in the oil and honey, then the water slowly while hand mixing.  The dough comes together pretty well after a couple of minutes and cleans itself off the sides of the bowl.  I let it rise 15 minutes, then roll it out to about 1/4 inch thick.  I set it on the pizza screen, then I fold the edge over itself to make the outer edge thick.  The shredded cheese is a mix of 80% low-moisture part-skim mozzarella and 20% sharp cheddar.  Sauce is some store-bought thing that's okay.  Oven is preheated to 500 degrees, and it goes on the middle rack for 10 minutes. 

I'm pretty happy with the look and the pizza tastes good, but it's not a real match.  The crust basically tastes like a rough whole wheat bread.  It's not as thick/chewy inside as the real thing, and it's somewhat dryer.  I've been doing this with 100 grams of each type of flour, and getting about a 9-inch pizza out at the end - if I go much larger, the interior doesn't bake as quickly.  At the restaurant the baking time is somewhat longer - up to about 40 minutes for a large, using a deck oven.  There might also be extra ingredients needed - my crust is somehow lacking a certain "fullness" in the taste, possibly a fat or something else that adds body?  I'd love suggestions.

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