 Gino's East Recipe
Gino's East is more similar to Giordano's and Leonardo's than Uno's and Malnati's (which tend to be very greasy).
None of them use corn meal, but use a food coloring called "egg shade" (this according to Pat Bruno).
Chicago deep dish pizza uses AP flour (not bread flour). Uno's uses cake flour.
Chicago deep dish pizza crust depends on two things: 1. lots of oil (around 3 tablespoons [not teaspoons] per cup of flour); and 2. a very short kneading time (2-3 minutes).
These two things create the biscuit-like texture of the crust. |