[MikeLM]

The Gino's pizzas, to me (a 30-year Chicago resident) are pretty much like a loaf of bread with tomato sauce and stuff on it. Not my thing.

Ten or twelve years ago I took a series of cooking classes with prominent Chicago chefs. This is a cracker-thin, whole-wheat pizza crust taught by Tony Mantuano, then Exec Chef of Spiagga, an upscale Italian restaurant at the North end of the Magnificant Mile on Michigan Avenue. He's since started his own place way up north, like Waukegan, or something. Mezz' might be able to add some details, since I think it's closer to Milwaukee that Chicago. He has had big reviews in the metro papers.

Anyhow... his recipe for cracker-crust pizza dough:

4 Cups flour
2 oz whole wheat flour
1/4 oz. yeast
3/4 oz. olive oil
1/2 to 1 quart water
1/4 oz. salt
1/4 oz. honey


Place 1/2 qt. lukewarm water in bowl with honey, yeast and olive oil. Whisk all together until yeast and honey are dissolved.

Proof

Put flours and salt in mixing bowl using dough hook.

Mix flour to assure equal distribution.

Add yeast mixture, mix, then add more water if needed. Work until smooth, soft, and elastic.

Proof at room temperature for 1 to 2 hours.

Knock down and refrigerate.

Yield- 2 pounds pizza dough.

Roll/pull this out to a VERY thin pizza crust and then proceed with the toppings of your choice.

A favorite with our family.

Mike