Wednesday, February 23, 2011

Gino's East Pizza Recipe

In light of our of trip to Chicago I came home wanting to try to make something similar to what we had at Gino's East Pizzeria! Of course it is a top secret recipe, so I searched online for a copy-cat, and came across one that I thought I would try on Cheftalk.com, there were a ton of people on there trying to pin point the exact mix of ingredients. I have only had Gino's once so I am not the best person to compare it, but what I made tasted great! Here is the recipe.


Gino's East Pizza Crust Recipe


1 cup of warm water w/touch of sugar

1 package yeast

1T cornmeal 

1 teaspoon salt
1T corn oil
1T olive oil
2 ½ to 3 cups bread flour
¼ tsp yellow food coloring ( I did not use the coloring because I could careless if it is exactly the same color)


Take the water and put it in your mixer. add yeast and a touch of sugar. Let the yeast foam up to be sure that it is active. Then add the rest of the ingredients including 2 1/2 cups flour.

Mr Moose holds my iPad up for the perfect easy to use Recipe Card!


Mix in your mixer

Kneed the dough for 5-10 mins, if the dough is sticky add more flour, then place in a bowl covered to rise (I let mine rise for an hour) I also drizzled and coated  mine with olive oil. 


For the sauce you will need:
28oz can of whole plum tomatoes, minus 1/4 cup of the juice before mushing
basil
oregano
garlic
salt/pepper
I also used some grated Parmesan


I mashed the tomatoes then mixed it all together. I used about a TBS of each then added a few shakes of Sea Salt and Ground Black Pepper. 


  Once the dough has risen, you then roll it out, I laid my pan (I used a 10inch cake pan) down because you want it to be 3 inches wider than the pan before you put it in. 

Butter your pan (I used 2 TBS of butter)

 Push the dough into your pan

Layer your toppings. Cheese goes first, I used 12oz of sliced mozzarella, pepporoni and bacon.

Then add your sauce to the top! And then place in the oven.
  Bake @ 350 for 45-55 minutes

The pizza is ready when the sauce is bubbling and the crust is browning.

Here is my finished product! YUMMMMMMM


Here is a picture of the REAL Gino's

I would like to think they turned out pretty darn similar, not exact but well worth the shot! I love pizza so it was very fun and easy to try a new recipe! Good Luck!

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5 comments:

  1. That looks so delish! I will definitely be giving this recipe a try!

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  2. This is getting bookmarked to try!!!! YUMM!

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  3. This looks AMAZING!! Gonna have to try it out. :) Thanks!

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  4. Ohhhhh my, totally making this!!!!! Thanks for sharing!!

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  5. This is not the correct recipe (I have posted the correct one on Cheftalk).

    There is not, and never has been, cornmeal in Chicago deep dish pizza crust. Do not use bread flour--authentic Chicago deep dish crust depends on a biscuit-like texture which you can't achieve properly with bread flour. This recipe does not have enough oil--the correct ratio is 3 Tablespoons per each cup of flour (Chicago deep dish doughs are very oily). Authentic Chicago deep dish also requires a very short kneading time (you are making a biscuit-like dough, not bread)--1 minute to mix, 1-2 minutes to knead.

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