The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone know "Valentinos"?

RiverWalker's picture
RiverWalker

Anyone know "Valentinos"?

theres a pizza place where I grew up, (southeast nebraska) called Valentinos. its the name for good pizza there, and its great.


by my memory, their main pizza crust is a relatively thick, fluffy, moist, buttery and light.  but at the same time having enough stiffness to not be completely flimsy. it had a nice gold browning on the bottom.  it could stand up to a relatively heavy load of toppings, and have a presence, but not be overwhelming.


very different from the artisan-y, lightly topped, paper thin crusted pizza that some seem to see as the ideal.   I mean that has its good points too, but I miss that breadier, richer pizza experience.


I want to try to simulate that sort of crust more.  what would be the best way to go about trying to mimic that sort of crust?

MommaT's picture
MommaT

Hi there,


Having grown up in Sioux City MANY moons ago, I remember Valentinos, but can't say that I specifically remember all the nuances of their crust.  From the little I remember, though, I would say it has a fair amount of olive oil in it to promote the golden toasty browning.  


My suggestion would be to take a good pizza dough recipe, make sure it has 2-3 T olive oil, and stretch it a little on the thick side.


A quick search online shows these supposed copycat recipes:


 



 


I think the key, with a thicker crust, is to balance the temperature of your oven so that the crust is done to your liking without burning the cheese.  You may want to ensure your pizza stone is as low in the oven as possible.   And practice!  Every oven is different.  With my oven I find that 500+ results in crisp (thin) crust and burned or nearly burned cheese.  I bake at 475 because I'm not the best at stretching that cracker-thin crust.  You'll have to figure out what works for you with that thicker crust you desire.


Good luck!


 


MommaT

Trishinomaha's picture
Trishinomaha

Just to let you know I live in Omaha and Valentino's is still around and doing well.  I haven't had their pizza in awhile (we favor a place called Zio's which makes a thin crust pizza). Maybe we'll try a Valentino's pie next week.  Editing to say that Valentino's does ship their pizzas frozen. Here's a link to their site: http://www.valentinos.com/

RiverWalker's picture
RiverWalker

thanks!

SylviaH's picture
SylviaH

click on the list of recipes on the left.  It's Peter Reinhart's formula for a nice crust you bake up thick or thin and tastes wonderful.

sbinlv's picture
sbinlv

I am one of those Lurkers on this site but couldn't resist sharing my Valentino pizza recipe which I have had since 1976.  I am fairly new to TFL and it has become one of my favorites. There is nothing professional about this recipe.  I got it from my mother who got it from someone who worked at Valentinos at that time in Lincoln, Nebraska where Valentinos got started.  I grew up in Nebraska.  This is a recipe my family and many others always ask me to make for them.  Here it is:


Mix together: 1/4 cup warm water, 1 pkg. yeast, l tablespoon sugar.  Let set for 2 minutes, stir and let set 5 minutes more.


Add: 1/3 cup water, 2 tablespoons olive oil, 1 tsp. salt, 2 cups flour.  Mix well and knead.  Let rise 1 1/2 to 2 hours.


Makes 1 crust.


The sauce recipe is: 8 oz. of tomato sauce and 8 oz. of tomato paste heated together with 1/4 tsp. of  dry thyme, 1/4 tsp. of dry rosemary, 1/4 tsp. of dry oregano, 1 clove of garlic, (minced) 1 bay leaf.  Simmer and cool slightly.  This recipe makes more than enough for one pizza.  I usually make 2 pizzas in  14 inch pans and divide it between them or freeze what's left.


You can add whatever toppings you like, but in addition to the sauce being the key ingredient to tasting like Valentinos is the cheese: grate and mix together 1/2 lb. of mozzarella cheese and 1/2 lb of monterey jack sprinkled over the top before baking.  Bake at 450 degrees until the cheese has started to brown, about 12 to 15 minutes.


I must tell you that I have had problems getting the crust done before the cheese browns too much and  experiment with it every time I make it and sometimes it gets done and sometimes the crust  is light.  It still taste the same.  I have experimented with both the sauce and dough, too, but I still stick to basically the same ingredients.


 


 

RiverWalker's picture
RiverWalker

I will have to try this,  thanks much!


how much would I LOVE to be able to make my own Pepperoni Deluxe and it come out like Vals.


 


 

sbinlv's picture
sbinlv

Pepperoni w/green peppers and hamburger w/onions are the two pizzas that I always make.  It takes one pound of hamburger fried with an onion. I just cover the pizza with pepperoni rounds and fit the cooked and diced green peppers in the empty spaces.  It helps to zap the pepperoni in the microwave for a few seconds to get rid of some grease.  You can use a cookie sheet to shape the pizza like Valentinos.  This recipe comes close to tasting like a Valentino's pizza but the real thing is the best!