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Author Topic: Would like to clone this pizza - Girolamo Pizzeria  (Read 289 times)

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Offline WagonGuy

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Would like to clone this pizza - Girolamo Pizzeria
« on: March 13, 2019, 07:32:12 PM »
I grew up in a small town in Southern Illinois and we had a family original from Cinisi, Sicily move to our hometown and open a pizzeria - Girolamo Pizzeria.  I've been eating this pizza my whole life and would love to try recreate it since I don't live near my hometown anymore.

For the sauce I was told that they use Full Red and for the crust they use All Trumps flour.  Any suggestions on trying to recreate this.



Thanks,
WagonGuy

Offline ChicagoDwyer

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Re: Would like to clone this pizza - Girolamo Pizzeria
« Reply #1 on: March 13, 2019, 09:23:35 PM »
I grew up in a small town in Southern Illinois and we had a family original from Cinisi, Sicily move to our hometown and open a pizzeria - Girolamo Pizzeria.  I've been eating this pizza my whole life and would love to try recreate it since I don't live near my hometown anymore.

For the sauce I was told that they use Full Red and for the crust they use All Trumps flour.  Any suggestions on trying to recreate this.



Thanks,
WagonGuy
It looks a bit like a thicker version of chicago tavern style. Do you recall any seasoning in the sauce or did they go basic?  Being from Illinois myself I may have some guesses.

Offline jsaras

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Re: Would like to clone this pizza - Girolamo Pizzeria
« Reply #2 on: March 14, 2019, 12:34:05 AM »
I looked at the Yelp photos and there arenít enough photos of the pizza to determine what style it falls into.  How thick is it compared to a Costco pizza?  Is it baked on deck oven or a conveyor oven?  Is it baked in a pan? 

That Stansilau sauce is easy to get at Restaurant Depot.
Things have never been more like today than they are right now.

Offline Mad_Ernie

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Re: Would like to clone this pizza - Girolamo Pizzeria
« Reply #3 on: March 14, 2019, 10:52:39 PM »
Just based on looks, it reminds me of a Gambino's pizza or a Rosati's double-dough pizza. To me, the Girolamo Pizza picture looks like some kind of cracker/thick crust hybrid (sort of like a Pizza Hut thin & crispy crust on steroids).  I have not attempted to create such an animal, but I suppose if I were to try, I would start with a good Midwestern-pizza style dough recipe, but roll it out so it was thicker than a typical cracker style.  How thick? Take your best educated guess based on your personal knowledge and experience of what Girolamo Pizza was like.  As for the sauce, that is always the kicker.  It's nice that you have the tomato base knowledge that they used, but you will likely be chasing the flavor profile until the next election.  Again, find a good typical Midwestern/Chicago style pizza sauce recipe and start tweaking it from there based on your experience. 

If you can provide any further details about the pizza (texture, flavor, ingredients), it would help the pizza-brain trust here on the forum to provide you with more useful help in sending you in the direction you are trying to head.  In the meantime, start experimenting and best of luck! :chef:

Gambino's Pizza:
https://www.gambinospizza.com/pizzas.html

https://www.yelp.com/biz/gambinos-pizza-perry

Rosati's Double-dough:
https://designsondinner.files.wordpress.com/2013/07/0056.jpg

https://www.yelp.com/biz_photos/rosatis-pizza-scottsdale-3?select=weJ1ixAXmQKOjOOuewBwcQ
Let them eat pizza.

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