The post I put up yesterday regarding how Aurelio's pre-pans their dough and then racks them up pre-service time was drawn from a tip they provided on their Instagram handle. A few posts back, they shared a photo of their founder - Joe Aurelio - in his red and white striped shop shirt . View this post on Instagram A post shared by Aurelio's Pizza (@aureliospizza) That image deserved a post here in the [ pizza dreaming ] category. Aurelio's has a whole history section up on their site and there are a number of photos with Joe Aurelio wearing this same striped shirt. Serving beer, visiting a table and in the kitchen. I've posted a number of times over the years here on the blog about the not-going-to-happen pizza parlor spot dream. It starts with the look of this vintage Little Caesar's Pizza Treat location with a window into the kitchen and side-by-side prep and waiting room. Just about everything there - the paneling, the seating,
Showing posts with the label aurelio's
Back in this post from October of 2015 , at the very end, I mention that in a video , the franchisee of the Aurelio's in Geneva "points out that they roll/sheet their skins out ahead of time and let them kind of dry out. They don't want the top 'sticky'. Not 'doughy'." I thought that was interesting. They pan their doughs ahead of time. That kinda makes sense in terms of a production environment, right? But, I wasn't sure if that was just unique to the Geneva franchise. Welp, over on their Instagram handle , the folks at Aurelio's pizza confirm for me - as fact - this pre-panning of the dough that I've been thinking about for years. View this post on Instagram A post shared by Aurelio's Pizza (@aureliospizza) I've been making Bar Pizzas the past few weekends and this is something I'm going to incorporate into my tests to see what impact it has on the finished product. Also, note...they use cutt
In the vestibule of the Aurelio's in LaGrange are a series of vintage newspaper advertisements including this one you see above. It is announcing the opening of a new restaurant in Scottsdale, Arizona. But, it is from 1974. Who knew!?! They had expanded beyond the southside of Chicago by the mid-1970's? From the copy in the ad, it appears that Joe Aurelio, himself, had relocated to Scottsdale. Joe Aurelio formerly of Homewood Illinois cordially invites you to an evening of friendly family atmosphere and delicious foods. For that extra special touch and Free Gift to the ladies say --- "Joe sent me." That's the move, right? Have a Chicago eats place, retire. Move to Arizona or Florida. Open up another place where there are other Chicago snowbirds.
Over the weekend, I stopped into the Aurelio's takeout location in Downtown Downers Grove while I waited for the Babe to emerge from the basement setting for a birthday party at the Tivoli Lanes right next door. When I was there, I came across three things: First was this art glass piece above that is right when you open the front door. Hadn't noticed it before, but I really like it and it seems like this belongs in one of their *real* restaurants. And, by 'real', I mean a sitdown place. This one in Downers is just a takeout joint. Sure, they have 3 tables and sell (sadly) slices, but it isn't a restaurant, at least to me. (Also, the fact that they are selling pie-shaped slices is a bummer, right? I mean...Aurelio's is a tavern-cut pie by nature. I get that they're trying to sell slices, but being a pizza crazy person, I don't like to see the bastardization of a tavern-cut pie. Why not 'big squares'?) Anyway, on to the second and
Earlier this year, I came across this story in Full-Service Restaurant Magazine (yes...I occasionally read pizza trade outlets!) that spoke about how Sanfratello's was expanding in the Chicago area . What struck me was that that this place that calls themselves the 'original Southside pizza' was crowing about how they were expanding to the 'Northside'. The problem? The new location is in Naperville. Not *exactly* what I'd call the 'Northside', right? Anyway...from the story: Sanfratello's Pizza, Chicago's original Southside pizza since 1969, announces its first north side location. The fifth location is company-owned and is celebrating its grand opening on March 30 at 1299 S. Naper Blvd. in Naperville. To celebrate the company's venture to the north, Sanfratello's is giving away two styles of Southside pizza—tavern style thin crust and pan. From 11 a.m. to 9 p.m. on March 30, all carryout guests will receive a free small cheese t
Earlier this week, I posted the photos of my new cutter pans for Chicago thin crust pizza making and here as you likely guessed, it didn't take long for me to try to put it them through their paces. I grabbed a Aurelio's clone dough formulation from the PizzaMaking.com forums and dressed it with my usual set of ingredients: Chellino Scamorza cheese , pepperoni, hot Italian sausage and some red peppers. Finished with some parm and basil after it baked. Consider this step one in a long journey towards my next pizza quest: tavern cut, Chicago thin crust. We're living at Equation Boy/Man's house and thus, using their ovens. I haven't quite gotten enough practice to know how they'd perform. I put the pan on a lower rack and placed my baking steel on a rack just on top of the pie. Thinking...that there would be some thermal mass baking the top. That, indeed, worked great. The top of the pie came out perfectly well done. But the bottom? A little too we
Leave it to Aurelio's Pizza to introduce the King of the Ball Tossers to the wonderful world of lollipops. Who doesn't deserve a DumDum after they eat that tasty pizza?!?! There's no turning back now with these things I'm guessing. We go to Aurelio's often enough that I'm wondering if he'll remember where the lollipop came from? They have them in a big basket right on the check-in counter and his two older sisters go up there and stuff their pockets with them. He'll soon be joining them I'm sure.
As the weather turns cooler and Fall arrives, my mind begins to turn towards pizza making at home. For the past few years, I've been steadily improving and tweaking my Detroit-style pies, but it feels like I'm near the end of the line in terms of changes and modifications. Between the well-seasoned pan, the tweaked dough formulation, and the cheese combo's, I've begun to deliver a consistent product that is repeat-able as long as I have the time to do a cold rise overnight. So, that means I can start to turn my pizza-attention to a different kind of pie. And I'm thinking that is going to be to try to craft a true south-side tavern-style thin crust pie. And my favorite pizza is one of those: Aurelio's. If you buy into the Pizza Cognition Theory , I'm into Aurelio's because...to me, it *is* pizza. It is what I had in Frankfort growing up. Win a baseball game? Let's go to Aurelio's in Downtown Frankfort. After the awkward 7th grade dan