A D V E R T I S E M E N T


Author Topic: New style of pizza? Rockford style.  (Read 2031 times)

0 Members and 1 Guest are viewing this topic.

Offline landonspop

  • Registered User
  • Posts: 43
  • I like pizza, I LIKE it.
New style of pizza? Rockford style.
« on: February 07, 2019, 04:26:15 PM »
I grew up behind Lino's and the owners became personal friends. But I would not ask them for recipe.
Capri pizza had a location by my high school and it was a fav spot after football and basketball games.

The original owners, now ran by sons, were cousins. They shared cheese so they could buy in bulk.

I am including a few videos to see if I can get help duplicating.

Linos




Capri




One tip I got for Linos dough is that they use 50/50 water and 2% milk. Capri puts dried skim milk in dough mix.

We'll start here and see what you can come up with or questions you may have.
« Last Edit: February 07, 2019, 05:04:43 PM by landonspop »
Looking to make a great Tavern style pizza.

Offline landonspop

  • Registered User
  • Posts: 43
  • I like pizza, I LIKE it.
Re: New style of pizza? Rockford style.
« Reply #1 on: February 07, 2019, 04:51:36 PM »
https://www.wifr.com/content/recipes/43102372.html

This is supposed to be Lino's dough recipe. Ingredients:

4 Ĺ Cups All Purpose Flour
2 tsp Salt
1 tsp Dry Yeast
7oz Water
7oz 2% Milk

Directions
Combine flour, salt and yeast in a mixing bowl. Combine milk and water in a measuring cup. Heat water and milk mixture until it is 100 deg. F. Mix all ingredients together. Use a mixer if possible. It will make the job easier. Cover with a towel and let rise at room temperature for two hours. Roll and cut dough to start your pizza.
Looking to make a great Tavern style pizza.

Online hammettjr

  • Supporting Member
  • *
  • Posts: 2868
  • Location: Long Island, NY
  • Matt
Re: New style of pizza? Rockford style.
« Reply #2 on: February 08, 2019, 06:56:44 AM »
I like the looks of that pizza and am glad that I made up a large doughball yesterday for a party-cut pie  :)

You may want to see if this thread can be moved to the Chicago board. There's a ton of knowledgeable folks over there, and they may not see it here.

Matt

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28598
  • Location: Texas
  • Always learning
Re: New style of pizza? Rockford style.
« Reply #3 on: February 08, 2019, 11:16:07 AM »
Matt,

Thanks for catching that. I moved the thread here.

Peter

Offline landonspop

  • Registered User
  • Posts: 43
  • I like pizza, I LIKE it.
Re: New style of pizza? Rockford style.
« Reply #4 on: February 08, 2019, 11:59:22 AM »
Matt,

Thanks for catching that. I moved the thread here.

Peter

Rockford is 90 miles from downtown Chicago, and it is not deep dish or Chicago thin. So I put in general.

Hoping to get help on sauce. Maybe someone has been here more recent than I. It is definitely thick and gets thicker as cooked. Requires 425 and 12-15 min for raw sausage. Linos is mild and Capri is sweet and bold. Spices but not spicy hot.
Looking to make a great Tavern style pizza.

A D V E R T I S E M E N T


Offline Garvey

  • Registered User
  • Posts: 929
  • I wish could have pizza every day.
Re: New style of pizza? Rockford style.
« Reply #5 on: February 09, 2019, 08:51:42 AM »
Rockford is 90 miles from downtown Chicago, and it is not deep dish or Chicago thin. So I put in general.

Right, but your best shot at help is probably among folks within the cultural pull of the greater Chicago area.  And after looking at videos and pix, these pizzas are totally in the same vein as Chicago thin.  There are plenty of variations within that type, where no single version defines it.  See pix below.  One of these was made in Chicago and one in Rockford.  Can you guess which one?

BTW, I want one of those sausage applicators like Lino's has! :D



« Last Edit: February 09, 2019, 09:22:09 AM by Garvey »

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 13153
  • Location: Durham,NC
  • Easy peazzy
Re: New style of pizza? Rockford style.
« Reply #6 on: February 09, 2019, 10:48:52 AM »

BTW, I want one of those sausage applicators like Lino's has! :D

First pizza joint I worked at got one of those one day and we all thought the owner had lost his marbles... $2,000.00 in 1970 money !!   :o   mfg. rep came in to set it up and show us how to use it. That thing was a pain to clean at end of the night......but it sure was cool though to see all the sausage chunks magically drop down onto the pie.  8)
"Care Free Highway...let me slip away on you"

Offline PizzaGarage

  • Registered User
  • Posts: 536
  • Location: Chicago
Re: New style of pizza? Rockford style.
« Reply #7 on: February 09, 2019, 11:41:15 AM »
Right, but your best shot at help is probably among folks within the cultural pull of the greater Chicago area.  And after looking at videos and pix, these pizzas are totally in the same vein as Chicago thin.  There are plenty of variations within that type, where no single version defines it.  See pix below.  One of these was made in Chicago and one in Rockford.  Can you guess which one?

BTW, I want one of those sausage applicators like Lino's has! :D

The pizza on the bottom is the Chicago.  Top is Rockford.

Offline Garvey

  • Registered User
  • Posts: 929
  • I wish could have pizza every day.
Re: New style of pizza? Rockford style.
« Reply #8 on: February 09, 2019, 12:05:41 PM »
The pizza on the bottom is the Chicago.  Top is Rockford.

Nope!  Rosangela's on 95th is the top and bottom is Lino's.   ;D

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 13153
  • Location: Durham,NC
  • Easy peazzy
Re: New style of pizza? Rockford style.
« Reply #9 on: February 10, 2019, 03:20:45 AM »
told you!! >:D
"Care Free Highway...let me slip away on you"

A D V E R T I S E M E N T


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 13153
  • Location: Durham,NC
  • Easy peazzy
Re: New style of pizza? Rockford style.
« Reply #10 on: February 10, 2019, 03:24:57 AM »
dough press? the chicagoan don't look chicagoad....
"Care Free Highway...let me slip away on you"

Offline landonspop

  • Registered User
  • Posts: 43
  • I like pizza, I LIKE it.
Rockford style.
« Reply #11 on: February 10, 2019, 05:49:01 PM »
Nope!  Rosangela's on 95th is the top and bottom is Lino's.   ;D

The bottom one has larger chucks of sausage like Linos/Capri.
« Last Edit: February 11, 2019, 10:40:59 PM by landonspop »
Looking to make a great Tavern style pizza.

Offline PizzaGarage

  • Registered User
  • Posts: 536
  • Location: Chicago
Re: New style of pizza? Rockford style.
« Reply #12 on: February 11, 2019, 11:30:02 PM »
Iíve added Rosangeleís to my try list...that pizza looks killer....will be trying in out in a couple weeks....

Thanks

Offline Garvey

  • Registered User
  • Posts: 929
  • I wish could have pizza every day.
Re: Rockford style.
« Reply #13 on: February 12, 2019, 08:41:12 AM »
The bottom one has larger chucks of sausage like Linos/Capri.

The bottom one isn't like Lino's: it is Lino's.   :D

Offline Garvey

  • Registered User
  • Posts: 929
  • I wish could have pizza every day.
Re: New style of pizza? Rockford style.
« Reply #14 on: February 12, 2019, 08:43:17 AM »
Iíve added Rosangeleís to my try list...that pizza looks killer....will be trying in out in a couple weeks....

It's my wife and daughter's current fave.  It's a classic joint.  Such places are legion in the Chicagoland area, of course.

A D V E R T I S E M E N T


Offline landonspop

  • Registered User
  • Posts: 43
  • I like pizza, I LIKE it.
Re: Rockford style.
« Reply #15 on: February 12, 2019, 01:57:33 PM »
The bottom one isn't like Lino's: it is Lino's.   :D

LOL.. My point was the size of the sausage chunks gave it away for me.
Looking to make a great Tavern style pizza.

Offline landonspop

  • Registered User
  • Posts: 43
  • I like pizza, I LIKE it.
Re: New style of pizza? Rockford style.
« Reply #16 on: February 12, 2019, 02:12:15 PM »
Now that we have the look and style out of the way, I wanted to add that the milk I added to the dough recipe seemed to make this the easiest to roll out without shrinking back, and that was after only a 2 hr rise and 1 more hr of rest.

I also think I can make homemade sausage as I have done it before. I have some venison and might mix with pork and see how that tastes.

Sausage pizza is my go to. I made one with roasted garlic and serrano peppers and that was very flavorful and hot.

Cheese: Does everyone use just mozzarella, or do they use a blend. I have learned that the dryer the cheese, the browner it gets. Asiago cheese is recommended somewhere else I read a while back. But I can not find this type around me. Has anyone used this type? I beieve Romano and Parmesan should be added after the bake.

Pepperoni: When I get the want for pepperoni, I want one with a taste. I use Hormel on my sons pizza, but I would like to find a spicy variety. Need help here also, if available online.
Looking to make a great Tavern style pizza.

Offline Garvey

  • Registered User
  • Posts: 929
  • I wish could have pizza every day.
Re: New style of pizza? Rockford style.
« Reply #17 on: February 12, 2019, 02:34:28 PM »
No oil in the dough, just milk?  I hadn't noticed that before.  Interesting.

Any chance you could start using a kitchen scale and weighing everything and then post the weights here?  Others may want to try your recipe, and using volumetric measurements for flour is impossible to know exactly how much flour is called for (since flour volume varies wildly by humidity, who is measuring it, how they measure, etc.).  It's all about the Baker's Percentages!

Offline Whisky

  • Registered User
  • Posts: 253
  • Location: Pingree, ND
  • I Love Pizza!
Re: New style of pizza? Rockford style.
« Reply #18 on: February 12, 2019, 03:19:36 PM »
I would be interested in the recipe.

I just started playing with this kind of pizza a couple weeks ago (Chicago thin). I started with your thin crust recipe, Garvey, and got the bake right with my second pizza. Had to make a temp and rack adjustment in my oven. It was great, but, I found it to be a royal PITA to roll out. Pretty sure I broke a sweat... Is that how it's supposed to be, or did I mess something up?

Last weekend I tried a different recipe and it was super easy to roll out. But it wasn't near as thin (which I knew going in just by ball weight) nor did I think it tasted as good as Garvey's. That recipe was here:
http://www.realdeepdish.com/2014/07-13-chicago-thin-crust-pizza-yes-its-a-thing/

Thanks

Offline Garvey

  • Registered User
  • Posts: 929
  • I wish could have pizza every day.
Re: New style of pizza? Rockford style.
« Reply #19 on: February 12, 2019, 03:30:07 PM »
I found it to be a royal PITA to roll out. Pretty sure I broke a sweat... Is that how it's supposed to be, or did I mess something up?

Sounds like you forgot something.  At 8% oil and a long ferment, it should be a cinch to roll out.  Did you measure everything by weight?  Did you remember oil?  Did you let the dough come to room temp before rolling?

A D V E R T I S E M E N T