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Originally Posted by Z~BESTUS 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 |
That is BS. That misconception comes from a recipe that I posted on the topsecretrecipes.com forum in the mid 1990's. I was on the wrong track then. Thankfully topsecretrecipes no longer displays that recipe, but if you do a google search for Gino's East Pizza Recipe the top site that comes up has a chopped down version of my recipe taken word for word from that recipe. They chopped it up so much that it no longer makes sense.
I am beginning to question whether or not there is cornmeal in the crust any more. I am the same foodblogger on pizzamaking.com, and in the thread on that site a lot of people swear that there is no cornmeal in the crust. I personally can't say anymore. The last time I ate at Gino's was in 2001. Many people think that they have changed their recipe.