Now, for your fans of DiCarlos Pizza, if you want to make the recipe at home.....e Mail me at and I will share the recipe with you free. I have testimonials from others as to the authenticity of the recipe..See Below: -------Original Message------- From: Date: 5/31/2010 9:34:30 PM
To: Subject: Re: DiCarlo's Pizza recipe
Bill,
I made pizza today. DiCarlo's Pizza. From your recipe. And it WAS DiCarlo's Pizza.
I literally shed tears in front of my girlfriend and her daughter when I bit into the first slice of the second pie (first one didn't go so well). Her little girl looked up and said, "Matt, is it THAT bad?!" To which I of course said, "No, baby, it's that GOOD!"
Your recipe is the legitimate thing, Bill. I was skeptical when I read your post on RoadFood, and then I read your recipe and was impressed. But my God, after eating the fruits of my labors according to that recipe, I felt quite horrible for ever doubting that you knew what you were talking about.
The attached files are pictures of the pizza. Thanks to you, not only does it look identical to DiCarlo's, it tastes like it too.
Oh, and I forgot to take a picture of a slice after I put cold cheese on it. But I can assure you that it was both delicious, and awe-inspiring.
Again, Bill, I sincerely thank you for sharing this recipe with me. I no longer have a wife (who LOVED the pizza, and couldn't get over the crunch!) who looks at me oddly whenever I reminisce about square pizza. And I don't have to wait until I go back to WV to eat the best pizza in the world ever again, all thanks to you.
Thank you from the bottom of my heart, sir. I am in your debt. If you ever need *anything*, and I do mean *anything* please don't hesitate to ask.
Matt
On Mon, May 31, 2010 at 7:54 AM, Bill Costello` <> wrote:
Crushed Tomatoes....you really have to downsize the recipe...I use WalMartBrand...Great Value crushed tomatoes...they are the best...I use about 3 of their large cans....(institutional cans are about a gallon each) WalMart Crushed Tomatoes are the easiest to get and the best tasting..I tired Hunt's etc and they are a little off taste. Cheese - Get it at Costco Yeast - It doesn't really matter Oil on the pan makes that crunchy crust...I like to use Peanut Oil about in terms of dimensions, I could probably figure it out.
On Mon, May 31, 2010 at 4:46 AM, MojoXN <> wrote:
Bill,
Is there a specific brand or type of yeast that you need to use? I'd assume since the recipe is so old that it's not the Fleischman's active dry yeast that most breads use. Was it powder yeast, or maybe a yeast cake? Anyway, I am more excited to get off of work and make this pizza than you would believe!
And again, I sincerely thank you for making this possible.
On Sun, May 30, 2010 at 10:19 PM, Bill Costello` <> wrote:
Matt: you have to work with the recipe....the sauce is easy but the crust is a little tougher....once you get it down...its worth it.....I took me about 5 tries to get it right
I posted it on Facebook some time ago too....
Enjoy
Bill Costello
St George, Ut
-------Original Message------- From: Date: 5/30/2010 7:26:41 PM
To: Subject: Re: DiCarlo's Pizza recipe
THANK YOU THANK YOU THANK YOU!!!!!
There are seriously no words in the English language sufficient to express my gratitude. I have been craving DiCarlos immensely for the past few weeks. When I was in WV over Christmas, I brought a tray back with me from the Wellsburg shop. It lasted me a day. If I hadn't eaten a few slices on the way to the airport, it might have lasted a day and a half. But I doubt it. A few years back, I looked all over the internet for the recipe, but couldn't find ANYTHING even close to DiCarlos. I had pretty much given up on ever finding it.
Right after I sent you the first e-mail, I showed my girlfriend DiCarlos website, and she didn't see what the big deal was. After a trip to the grocery store tomorrow and a couple of hours in the kitchen, I think she'll finally understand. Though I think she's going to be pissed at the idea of pizza for Memorial day instead of stuff on the grill. But whatever. She'll get over it after she sees how delicious it is!
Bill, thank you from the bottom of my heart. You just made my day!
Matt
Oh, and I'll be sure to let you know how it turns out.
On Sun, May 30, 2010 at 8:54 PM, Bill Costello` <> wrote:
Remember this is the ORIGINAL pizza recipe…When I was growing up there was only one DiCarlos Pizza anywhere….and it was on Main Street around 14th in Wheeling WV….I spent about a week full of evenings with Tom (who had always made pizza for me in the 50’s when I was in High School). The one on 14th & Main is gone now but if you interested in getting the most original well the nearest to the original, go to the DiCarlos Pizza in Wheeling across from the McClure Hotel (around 12th and Market) This sauce recipe is exactly as it is stated. It is really a simple Italian recipe…I recommend that you don’t try to jazz it up with spices, different tomatoes etc…ingredient brands did vary but Crushed Tomatoes means Crushed Tomatoes…not sliced or any other kind….so be very literal with the recipe. This recipe was for a full pot of sauce so you might have downsize the recipe proportionally…you can make a whole batch, divide it up and vacuum freeze it.. The sauce 1 Cup of Wesson Oil 2 each – whole cloves of garlic, smashed 1 med to large onion sliced thin 2 tablespoons of Oregano 5 large institutional cans of Crushed Tomatoes 2 cups of thin green pepper slices (these were the canned type but you could use fresh) Put this in a pot and slow cook for around 4 hours…..this is a basic recipe and that is what makes it good and healthy…don’t add anything . The Crust ½ lb of yeast 3 gallons of water 14 ½ cups of high gluten flour…make it into a slurry then add as much flour as you need to make it like bread dough. High gluten dough is bread dough 1/3 cup of salt Mix it up as you would make bread dough…cover and let set until it rises at least twice the size.. then divide in up into balls the size of the pizza you are making and let rise again….The original is made in a 16 x 28” pan…but I that last time I got it (Aug 2005) they were using a 16 x 16 pan (you get more corner pieces) and it was easier to handle and it was just as good.. Put a little Wesson oil lightly on the pan (makes the bottom crispy that we love) then …..Press and stretch the dough (this is the reason for the high gluten flour), ….put on some sauce and spread it around to fill all the voids…, then put on a little, I mean a little cheese...not too much you can always add more later if you want to …pop it into the oven high - 550 deg F…watch it and break the bubbles (if any) with a fork….when it is just done (check the crust) , pull it out, cut it, put on the pepperoni and then sprinkle mozzarella cheese (grated)(if you want a creamer cheese add about 20% provolone cheese) …the heat will melt the cheese and soften the pepperoni…(It is not recommended… to add much cheese when you first put it into the oven….the cheese will be done and the pizza won’t).. )The best crushed tomatoes I have found are the WalMart Brand and the best pepperoni is Hormel and mozzarella cheese from Costco)
