 Gino"s East Pizza Recipe
So here's what I tried last night and it was excelllent. A combo from spinnybobo and foodblogger:
Gino's East Pizza Crust Recipe
tweaked from foodblogger's and spinnybobo's directions
1 cup of warm water w/touch of sugar
1 package yeast
1T cornmeal (I know it's not really in there)
1 teaspoon salt
1T corn oil
1T olive oil
2 ½ to 3 cups bread flour
¼ tsp yellow food coloring
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. Knead the dough until it is well combined. If the dough is sticky add a little more flour. The dough should be moist but not sticky. Knead the dough for 10 minutes. Put it in the oven to rise. If you desire a late in the day pizza taste (beer like), then let it rise all day.
Gino's East Pizza sauce from canned plum tomatos:
one 28 ounce can of plum or roma tomatos – less ¼ c of the sauce before you mush it
1 tsp salt
a pinch of basil
a pinch of oregano
fresh ground black pepper
Take the tomatos and sauce and place into a bowl. Using a potato masher or just your hands, mash the tomatos up so that there are no chunks bigger around than a quarter. Once this is done, add the rest of the ingredients and stir. Adjust the salt and pepper to taste. Do not use too much basil or oregano.
The Cheese
16 oz low-moisture part skim mozzarella
Be absolutely sure that you don't buy the low fat version of any mozzarella. It will not melt right and you will hate it.
Assembling the pizza – cook for about 45 minutes
Preheat oven to 350. After the dough has risen take your deep dish pizza pan (or a round cake pan with straight sides) and coat the inside of it with a very healthy coating of melted butter. Roll the dough out to about 3 inches larger than the bottom of the pan and pinch the dough up along the sides of the pan. Now put your cheese in (right on the crust). Then add your pepperoni, and finally your sauce. Bake in the oven until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp. It took me about 45 minutes.
Shopping list:
12” deep dish pizza pan (I prefer black)
16 oz low-moisture part skim mozzarella
1 28 ounce can of plum or roma tomatos
Basil
Oregano
Salt
Pepper
Pepperoni (or other fillings)
Yeast
Corn oil
Olive oil
Corn meal
Bread flour
Yellow food coloring
sugar
butter  |