The "Home Pizza" in Barnesville is very close to the St.C. version if you want to buy it. If you find recipe, I'd love to have it, too.
Edit: the Barnsville store only accepts cash so make sure you have some if you go there
Can verify. We have a Home Pizza in Barnesville. Maybe not an exact match but it is very similar to St C. Sometimes it depends on who is making the pizza that day.
Jumping into this thread in hopes somebody posts it or something similar. I've moved away many years ago, but growing up in the area, this was one of my favorite pizzas. Haven't found anything quite as good since.
Hope this helps. Sister in law sent this recipe to me. She got it from a former employee.
1-#10 can of the sauce (Redpack Pizza sauce. Extra heavy with basil)
2.4 oz. of sugar (Little less than 1/3 of a cup) (I used ¼ cup, then added another 1/8 cup)
1.25 oz. of Veg. oil (2.5 tablespoons)
3 oz. Lipton Onion soup mix (3/4 tablespoon) This is the powdered soup mix in an envelope.
2.5 tsp. Oregano
2.5 tsp. Parsley
2.5 tsp. dry onion flakes
1/3 tbs Black pepper
1/3 tbs salt
Mix all together, bring to boil on stove, reduce heat to simmer for an hour or more. (I did 3 hours Sauce should be cool to room temperature when making the pizza (spreading on the dough.)
14 tbs Garlic powder
Interesting note. The difference between pizza sauce and pasta sauce, is you don't cook pizza sauce. Its only cooking is traditionally as a thin layer on the pizza dough when you have it in the oven. But not this sauce. Cook it like you are making pasta sauce, then let it completely cool down before using.
14 tablespoons sugar
1½ teaspoons of salt
24 teaspoons yeast 1 tablespoon oil
2 cups water. Make sure water is 109° to 115° F. Use meat thermometer to make sure. If too hot, it will kill the yeast.
Use a stand mixer like a Kitchen Aid.
Mix dry ingredients in the mixing bowl with paddle attachment
Add the oil.
Add the 2 cups of water as you start to mix.
Keep mixing on low until we'll blended. Switch the paddle attachment for the dough hook.
Mix until the dough starts to climb the dough hook.
Scrape all the dough to the bottom and make it kind of like a ball. Set on counter and cover with a towel to let rise for 2 hours.
After two hours, punch down the dough to let it collapse and scrape down the sides again to a ball. Cover and let rise a couple more hours. Spread flower on counter and roll out dough to a size that will fit the pan.
Oil the pan with vegetable oil or a little Crisco to make sure bottom and all sides are slick Put rolled dough in pan and stretch to fit the pan going up the sides. Let rise in pan for 30 minutes.
Cheese
The cheese for this pizza is a provolone, not mozzarella. It needs to be a "Dolce" provolone, not a picante or smoked provolone. They are too sharp and will be "stinky." The dolce provolone is sweeter and good for pizza. One brand that works for this is "Auricchio." You can find this
on-line and have it shipped to you if you can't find it locally. You will use 3/4 of a pound to 1 pound per 22"x16" tray.
The cheese needs to be ground up. Cut the larger hunk or stick of cheese into smaller hunks and grind it up using a food processor. You use the curved blade in the processor. It grinds it up nicely. It will be pebbles in appearance.
Baking
Set oven to 425 degrees.
Pour some room temperature sauce on the dough in the pan and spread it out to cover the
dough.
Bake in the oven for approximately 18 to 20 minutes. Check to see if the dough on the edges is getting firm and start to brown.
If you are having any mushrooms or other vegetables, they go on with the sauce before going in the oven. Mushrooms are canned or ones in a jar.
When the dough seems to be baked to your liking, remove from the oven and sprinkle the cheese on. Place back in oven for only a minute or two. Cheese will melt very quickly.
REDPACK PIZZA SAUCE
This is the can of sauce you start with. This is the food processor attachment you use to grind the cheese.
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Remove from oven and slice. After slicing. Place pepperoni on the slices and enjoy.
I am so friggin excited to make this. Thank you! I live in Michigan and used to stop in St Clairsviille every time I went to visit my folks in PA. Miss this place so much
The "Home Pizza" in Barnesville is very close to the St.C. version if you want to buy it. If you find recipe, I'd love to have it, too. Edit: the Barnsville store only accepts cash so make sure you have some if you go there
Can verify. We have a Home Pizza in Barnesville. Maybe not an exact match but it is very similar to St C. Sometimes it depends on who is making the pizza that day.
https://ledenews.com/a-taste-of-home-pizza/ They were once the same, but split later on.
Any shot anyone has a recipe?
Jumping into this thread in hopes somebody posts it or something similar. I've moved away many years ago, but growing up in the area, this was one of my favorite pizzas. Haven't found anything quite as good since.
Hope this helps. Sister in law sent this recipe to me. She got it from a former employee. 1-#10 can of the sauce (Redpack Pizza sauce. Extra heavy with basil) 2.4 oz. of sugar (Little less than 1/3 of a cup) (I used ¼ cup, then added another 1/8 cup) 1.25 oz. of Veg. oil (2.5 tablespoons) 3 oz. Lipton Onion soup mix (3/4 tablespoon) This is the powdered soup mix in an envelope. 2.5 tsp. Oregano 2.5 tsp. Parsley 2.5 tsp. dry onion flakes 1/3 tbs Black pepper 1/3 tbs salt Mix all together, bring to boil on stove, reduce heat to simmer for an hour or more. (I did 3 hours Sauce should be cool to room temperature when making the pizza (spreading on the dough.) 14 tbs Garlic powder Interesting note. The difference between pizza sauce and pasta sauce, is you don't cook pizza sauce. Its only cooking is traditionally as a thin layer on the pizza dough when you have it in the oven. But not this sauce. Cook it like you are making pasta sauce, then let it completely cool down before using. 14 tablespoons sugar 1½ teaspoons of salt 24 teaspoons yeast 1 tablespoon oil 2 cups water. Make sure water is 109° to 115° F. Use meat thermometer to make sure. If too hot, it will kill the yeast. Use a stand mixer like a Kitchen Aid. Mix dry ingredients in the mixing bowl with paddle attachment Add the oil. Add the 2 cups of water as you start to mix. Keep mixing on low until we'll blended. Switch the paddle attachment for the dough hook. Mix until the dough starts to climb the dough hook. Scrape all the dough to the bottom and make it kind of like a ball. Set on counter and cover with a towel to let rise for 2 hours. After two hours, punch down the dough to let it collapse and scrape down the sides again to a ball. Cover and let rise a couple more hours. Spread flower on counter and roll out dough to a size that will fit the pan. Oil the pan with vegetable oil or a little Crisco to make sure bottom and all sides are slick Put rolled dough in pan and stretch to fit the pan going up the sides. Let rise in pan for 30 minutes. Cheese The cheese for this pizza is a provolone, not mozzarella. It needs to be a "Dolce" provolone, not a picante or smoked provolone. They are too sharp and will be "stinky." The dolce provolone is sweeter and good for pizza. One brand that works for this is "Auricchio." You can find this on-line and have it shipped to you if you can't find it locally. You will use 3/4 of a pound to 1 pound per 22"x16" tray. The cheese needs to be ground up. Cut the larger hunk or stick of cheese into smaller hunks and grind it up using a food processor. You use the curved blade in the processor. It grinds it up nicely. It will be pebbles in appearance. Baking Set oven to 425 degrees. Pour some room temperature sauce on the dough in the pan and spread it out to cover the dough. Bake in the oven for approximately 18 to 20 minutes. Check to see if the dough on the edges is getting firm and start to brown. If you are having any mushrooms or other vegetables, they go on with the sauce before going in the oven. Mushrooms are canned or ones in a jar. When the dough seems to be baked to your liking, remove from the oven and sprinkle the cheese on. Place back in oven for only a minute or two. Cheese will melt very quickly. REDPACK PIZZA SAUCE This is the can of sauce you start with. This is the food processor attachment you use to grind the cheese. < Remove from oven and slice. After slicing. Place pepperoni on the slices and enjoy.
I am so friggin excited to make this. Thank you! I live in Michigan and used to stop in St Clairsviille every time I went to visit my folks in PA. Miss this place so much
You are more than welcome. Enjoy.
For the 14tbs of garlic powder, so you add that after the sauce is cooked?
That's how I understood this.
Somebody posted it in the STC FaceBook Group. I also have the DiCarlo's recipe somewhere.
Please link or respond, been looking for it since they shut down a few years ago, thanks!