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Author Topic: Garcia's Pizza  (Read 138172 times)

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Offline dmckean44

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Re: Garcia's Pizza
« Reply #160 on: March 13, 2014, 09:33:17 PM »
I checked out your sauce and I use basically the same thing but no Mccormick Italian seasoning. I think I pureed the tomatoes to much. I remember garcias had chunks.
Thin crust is on the menu and a skin in the fridge now. I'm trying to get a Grady's crust. Grady's is a thicker cracker crust. Mmm mm gradys.
Also got a Chicago style using the same cracker crust dough which cooks nicely at 40% hydration. Gonna turn that one into a stuffed crust pizza.

I still think yours turned out well. We have to figure out the baking thing on our own because every oven cooks differently.

Offline dogboy

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Re: Garcia's Pizza
« Reply #161 on: March 13, 2014, 09:42:52 PM »
Yes I agree. I was surprised it took almost 20 minutes to cook. My deepdish takes 35 to 38 minutes.
Got me a Blackstone coming in 10 days gonna be pizza drunk!!

Offline Chicago Bob

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Re: Garcia's Pizza
« Reply #162 on: March 13, 2014, 11:22:21 PM »
Yes I agree. I was surprised it took almost 20 minutes to cook. My deepdish takes 35 to 38 minutes.
Got me a Blackstone coming in 10 days gonna be pizza drunk!!
Woo hoo baby!!  :chef:

CB
"Care Free Highway...let me slip away on you"

Offline Dills Pizza

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Re: Garcia's Pizza
« Reply #163 on: February 27, 2015, 09:43:28 PM »
thank you.
I had a chance meeting last evening with a  former employee of one of the Normal Garcias. Although it has been many years since they have been in town and since he worked there he did try to recollect some techniques and info.
Cornmeal is an ingredient in their dough. The sauce was made off grounds and brought in from somewhere so he wasn't sure about the sauce.
The gutbuster style pan pizza was rolled with a sheeter and then pressed into the pan. The panned dough then sat in the pan for many hours until used. Which gave it a long rise time. It would rise at or above room temp in the kitchen which would get hot do to the ovens. These pizzas went on a conveyor to cook.
I'm gonna try the long rise in my gas oven.
He said the deep dish they used aluminum tent stakes that were bent somehow and that helped cook the deepdish all the way through. I'll get more detail next week on that.
He also said the meats were precooked before going on the pie.
Again it had been many years since he worked there. And this was just one of the locations.
I'll post some pics this evening of my results.

Any further information that might be extrapolated (via water-boarding, etc) would be nice. :)

Offline mrmojo1

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Re: Garcia's Pizza
« Reply #164 on: March 11, 2016, 12:05:28 AM »
I hadn't seen this before!  but it gives me hope they are on a comeback maybe???  i like how the guy recording this is obviously surprised and taken aback by seeing Ralph and Joe on television after all these years later!  i wonder if he had worked there in the heydays!!  80s????

"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

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Offline Zaphod

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Re: Garcia's Pizza
« Reply #165 on: July 04, 2016, 11:12:27 AM »
Having Moved from CU 8 months ago i am in Gutbuster withdrawals. I have reviewed the postings  and this is what i have compiled:
My questions are these:
What temperature has been determine to be the best?
Do you sprinkle or mist any olive oil on the top?
How do you epand dough from a 9 x 13 yield to 12 x 16 yield?

Pizza slices in a pan 4 x ( 6 x 8 slices)

pizza sauce:
1 28 oz can great value crushed tomatoes
4.5 oz great value tomato paste
1/2 tsp oregano
1/2 tsp basil
1/4 tsp McCormick’s Italian seasoning
1/8 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Pinch of red pepper flakes
Powered beet 1\4 tsp

 toppings:
Sausage
Mozzarella slices
Mozzarella shred
Provolone shred
Romano shred
Parmesan (dry)
Onion
Green pepper
Pepperoni

Pizza dough:
 1 x 9x13 ( need to expand the dough for 12 x 16” pan
Flour (100%): 242.79 g  |  8.56 oz | 0.54 lbs
Water (58%): 140.82 g  |  4.97 oz | 0.31 lbs
Instant dry yeast (1%): 2.43 g | 0.09 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
Salt (1.3%): 3.16 g | 0.11 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
Canola Oil (27%): 65.55 g | 2.31 oz | 0.14 lbs | 4.86 tbsp | 0.3 cups
Cardoman  .25 tsp
Sugar (7%): 17 g | 0.6 oz | 0.04 lbs | 4.26 tsp | 1.42 tbsp
Total (194.3%):471.74 g | 16.64 oz | 1.04 lbs | TF = 0.16

24 hr dough sit in fridge pull out 4hrs before use

Oven 450: 15-20 min
1.   Butter pan, apply corn meal
2.   Press in dough to corners.
3.   Let Rise  1hr  in very warm room
4.   Slices of cheese
5.   Sausage (raw chunks with ground black pepper Spicy)
6.   Sauce
7.   Green peppers, Onions
8.   Pepperoni
9.   Insert tent stakes thru sides
10.   Shredded mozzarella, low-skim mozzarella, provolone, Parmesan, Romano
11.   Light mist drizzle of olive oil
12.   Oven 450: 15-20 min (experiment with this)

Offline RockyMountainPie

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Re: Garcia's Pizza
« Reply #166 on: July 07, 2016, 02:35:44 AM »
Hi Zaphod.

You can use the http://www.pizzamaking.com/expanded-calculator.html to do all of the hard work for you.  Use the same formula you have listed and then make sure you select "Rectangular" as your pizza shape and then plug in your pan dimensions. 

This is what I came up with when doing that for a 12x16 inch pan:

Flour (100%):    448.23 g  |  15.81 oz | 0.99 lbs
Water (58%):    259.97 g  |  9.17 oz | 0.57 lbs
IDY (1%):    4.48 g | 0.16 oz | 0.01 lbs | 1.49 tsp | 0.5 tbsp
Salt (1.3%):    5.83 g | 0.21 oz | 0.01 lbs | 1.21 tsp | 0.4 tbsp
Canola Oil (27%):    121.02 g | 4.27 oz | 0.27 lbs | 8.88 tbsp | 0.56 cups
Sugar (7%):    31.38 g | 1.11 oz | 0.07 lbs | 7.87 tsp | 2.62 tbsp
Cardamom: 0.5 tsp
Total (194.3%):   870.91 g | 30.72 oz | 1.92 lbs | TF = 0.16

Note there is no entry for cardamom, so I just manually typed that in.  I increased the value to 0.5 tsp since this doughball will be roughly twice the size of the original.   
« Last Edit: July 07, 2016, 12:36:54 PM by RockyMountainPie »

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