Author Topic: Barnaby's recipies  (Read 1148 times)

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Offline scott E.

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Barnaby's recipies
« on: February 10, 2013, 09:01:33 PM »
A few threds have anked about this.  A friend of mine owned a Barnaby's on Touhy years ago.  He said Barnaby's was setup as a marketing and buying group.  A bunch of stores could buy better than one and the toppings would be the same.  A couple of threads have talked about the recipes.  Here are his. 

6 106 oz. cans of tomato puree
5 cans of water
1/2 cup of sugar
2 oz. of garlic salt
2 oz. of black pepper
6 oz. of dried oregano

Heat to a simmer and cool. 

9 pounds of water - 105-110 degrees
25 pounds of flour
2 cups of corn oil
2 cups of olive oil
2 cups of yeast
1/2 cup of salt
1/2 cup of sugar

Mix water, sugar, salt and yeast, stir. Let yeast bloom.  Add flour to mixing bowl, add oil and yeast mixture.  Mix on low until dough comes together.  Increase speed one notch and beat for 10-15 min. until smooth.25

Offline CDNpielover

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  • Location: Northern New Mexico
Re: Barnaby's recipies
« Reply #1 on: February 11, 2013, 01:46:27 AM »
Thanks for posting.  I don't knowanything about barnabys, but I googled it and have to say it looks awesome!  I wonder if this should be in the Midwest/Chicago section though?  I thinknwete gonna have to scale this recipe down tho haha  :chef: