 Gino's East Side Pizza
SODDARO:
Good Evening. I would like to just say my friend that you are correct in your assumtion of the cornmeal in Mr. Gino's pizza dough recipe. The reason why it isn't grainy like others have expiercing in doing the recipe is because Mr. Gino uses Quacker Oats brand of Corn meal. To avoid the grainniness he grinds the cornmeal very very very extra fine in a coffee grinder. He then sifts it. Another secret is the order he mixes the ingredients. Oh yes my friend he uses butter & olive-oil for the fat ingredient. I hope this information helps you & provides you with some insight to continue experimenting till you succeed in getting the pie concoction that satisfys you. Good luck in your quest & enjoy the balance of the week-end what is left of it.
~Z~BESTUS |