[foodblogger]

Finally got around to making a video on how to make a Gino's East Style pizza.

It won't let me post a link so head on over you youtube and search for Gino's East Style Pizza at home.

[iswhaticrave]

Delicious!

[shreyam]

Dancer, thanks for the recipe

[_AS_]

I used the recipe posted by Dancer ( on the first page) and all I got was bread. It was a good crust, and I made enough dough to make a deep dish and a 'thin' crust for the kids, but it wasnt Ginos. What did I do wrong? Let it rise too many times? I used regular flour, and followed the directions. :-(

I've moved from the chicago area recently and really need my ginos fix!! help!

thanks.

[NanHere]

but looking forward to experimenting with your versions of Gino's East pizza.

Just ate Gino's Supreme pizza tonight! It was AWESOME ...especially since I've wanted to go there for over 1 year.

Chef Talk looks like a wonderful place to spend some time and learn new things in the kitchen.

[jabez]

I hate to throw a monkey wrench into this discussion especially b/c I likely won't be back to participate, but I believe that Gino's East is gluten free. My gf and her father can eat it with no side effects. And they both have sensitivity even to spelt flour.

[traylor1]

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.

[KirstenS]

Ginos is good but if you come to Chicago, check out Bacino's. My favorite personally.

[cookingeek]

thanks for the youtube info foodblogger.

been watching it for the past 1 hour.