Quote:
Originally Posted by dancer  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 |
I just made my first ever trip to Chicago this past week and on Sunday ate at the original Gino's East. Marvelous pizza!
As soon as I got home I started looking for a copycat of the recipe, so I tried this. Very good pie indeed.
Here is what I found different (since it was just 5 days ago I had this it is still fresh in my memory).
My pie was not as thick on the bottom crust, in fact it came out fairly thin. I almost wonder if the grease from the pepperoni didn't mess with it.
The crust did not have the cornmeal like grit in it. I know others have said Gino's does not use cornmeal, but there IS something in it that makes it gritty.
It needed more cheese. When we cut into our pie at Gino's, it was stringy with cheese. Tonight's had cheese there, but did not stretch (maybe it was absorbed into the crust somewhat?)
Finally 28 oz was way too much sauce. I have a 15 inch pan and we used about 3/4 of the recipe and it was still too thick. I am going to try 14 oz next time.
Finally, I live in Kansas, the void of the world. The only tomatoes I could find were Hunt's. I used your recipe for the sauce and it was WAY too sweet. When we ate there this past week, it tasted more like a spaghetti sauce on their pie. So I added some spaghetti sauce seasoning and it was perfect. I am sure if I had a better brand of tomatoes, such as 6 in 1 available to me, it would make a big difference. I am going to need to look around.
In all though, I was very happy with it. This was a great recipe. Thanks for sharing your legwork with us.
