Pizza Recipes-Gino's East Deep Dish Pizza-Chicago

[Lanshark]

My son and I were in Chicago the day after the big parade celebrating the Blackhawks victory. We always go to to Gino's East for a deep dish pie. I decided today to try to make it since we live in Atlanta. I searched the internet and came up with a few good recipes so we'll see what happens. I consider myself a good cook but NEVER bake. Hopefully, the crust will come out. Anyone want to post their favorite pizza recipe? I'm especially interested in how to make the crust. I make my Italian Sausage myself.

I found this recipe on the internet.

Although, Ginos uses a TON of oil. You got the oils right. However, they use 95% corn and 5 % Extra Virgin Olive Oil. Do not use regular olive oil. Just buy some Corn oil and take out 5% by volume and add same amount of Extra Virgin Olive Oil.

Then, for every 1 cup of water, use 1/3 cup of oil. Also, you can use 1 Tablespoon of corn meal like you put in there, however, there other secret ingredient is about 1 tsp cream of tartar. Ginos does not use corn meal.

So,

1 Cup water
1 package yeast
1/3 cup oil mixture
1 T sugar
1 tsp cream of tartar
1 lbs Bread Flour

In a bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with hand until yeast dissolves. Then, pour in Bread Flour a little at a time. Mix with your hand. Just curve your hand like a dough hook and hold the bowl and mix. Then, knead it until it gets firm. Add more flour if needed. Secret is also in the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a kitchen towel. let sit overnight unrefrigerated. Only let it rise once. Portion and use.

And, the kind of pan they use is a Tinned Steel pan that is seasoned. And, when you cook it, make sure you put oil in the pan also. Stretch it out in the pan and put a layer of cheese over it. Then, put it in the fridge for about a day. Then, take it out and put another layer of cheese, then sauce, then pecorino romano cheese and oregano.

I am sure your sauce taste great, but I would really go to Dominicks and try the Italian chef pastoreli pizza sauce. Dont add anything to it. Put it on pizza and then put a little romano cheese.

For thin crust pizza, if you like a sweet sauce, use prego right out of the can. But, that is truly Gino's recipe minus the corn meal.

I am only giving away my hard earned secret because you guys are all so passionate about this crust. So, use it and enjoy it because this is Ginos east recipe. ))))))))))

 

[Micca]

Hope that works for you Marcie. I was just thinking this morning that there are some things that just can't be made at home that are as good as what you can buy from a restaurant. Of course my limited kitchen skills may factor-in to that.

 

[dawson5]

i am pretty sure you need cornmeal for a gino's crust.

i've been using this for yrs.

1 1/4c tepid water
1 pkg yeast
1\2 tsp salt
1 tbp oil
3 1\4c flour--unbleached
1\4c cornmeal

water, yeast & salt in mixing bowl, let dissolve.
add oil, 1 1\2c flour and cornmeal, beat 5-10 min., until forms sticky batter.
knead remaining flour until sooth.
let rise (doubled)
should make 3 14"pizzas.
bake 450 or10-12 min.

(forgive my spelling, son broke keyboard and i'm using on-screen one)

 

[SpecialK]

Here's the one I use:

2 1/2 cups all-purpose flour, or as needed
1 envelope Fleischmann's® RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive or vegetable oil
Cornmeal

Directions
In a large bowl, combine 2 cups flour, undissolved yeast, and salt.
Stir very warm water and olive oil into flour mixture.
Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

***I substitute a half cup cornmeal for a half cup flour when I want a thicker crust.

For the sauce, I combine a 15 oz. can of tomato sauce, a 6 oz. can of tomato paste,
2t oregano, 2t basil, 1t salt, 1/2 t garlic pwdr and 1/2t sugar.

 

[Lanshark]

i am pretty sure you need cornmeal for a gino's crust.

i've been using this for yrs.

1 1/4c tepid water
1 pkg yeast
1\2 tsp salt
1 tbp oil
3 1\4c flour--unbleached
1\4c cornmeal

water, yeast & salt in mixing bowl, let dissolve.
add oil, 1 1\2c flour and cornmeal, beat 5-10 min., until forms sticky batter.
knead remaining flour until sooth.
let rise (doubled)
should make 3 14"pizzas.
bake 450 or10-12 min.

(forgive my spelling, son broke keyboard and i'm using on-screen one)

I thought youwould need cornmeal also but the crust I tried last night was very close. The only thing missing was the yellow color. That may be cornmeal. Either way it turned out very well. Same flavor and same consistency.