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Gino's East Pizza Crust - Page 5

post #121 of 159

If i am asking for the recipe, isn't it obvious??? lol

post #122 of 159
[ I think you need to turn in your "Pizza Card". ]



Nobody missing or jonesing for "CHICAGO PIZZA" wants Aurelio's.



just for reference continuity:

Burly Detective: What do ya think, ... Huh? Don't tell me this [stuff's] gettin' to ya. Not Harry Callahan. Say it ain't so.
Harry Callahan: No, this stuff isn't gettin' to me. ... that doesn't bother me a bit.
Burly Detective: Come on, Harry. Take it easy.
Harry Callahan: Or this job, either. ... Nah, that doesn't bother me. But you know what does bother me?
Burly Detective: What?
Harry Callahan: You know what makes me really sick to my stomach?
Burly Detective: What?
Harry Callahan: Is watching you stuff your face with those hot dogs. Nobody, I mean NOBODY puts ketchup on a hot dog.

Same thing. CHICAGO PIZZA ain'te Aurelio's.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #123 of 159
Gino's is overrated , the art of pizza is better. I'm sure at one time Gino's was good but now it's fallen off with its success
post #124 of 159

Thank you!  I have been trying to figure out Arrenello's pizza sauce for years.  I was sure it was made with sweet red peppers...which goes to show how much I know.

 

In the 70s there was Riverdale Pizza with a sweet sauce.  Unfortunately, that recipe is gone.

post #125 of 159

Hey guys, this is awesome!

 

I tried the recipe posted by spinnybobo. It was 'almost' amazing -- so close. But for some reason by crust on the bottom wasn't crispy at all, was really quite soft and a little mushy. And the sauce was pretty runny, until I let the pie sit and cool for a bit. Maybe that latter part is expected. 

 

Any thoughts? Should I simply have cooked it longer, ya think?
 

Thanks! Excited to try again.

post #126 of 159
Quote:
Originally Posted by Paul Rodriguez View Post
 

If i am asking for the recipe, isn't it obvious??? lol

didn't I post aurelio's already?  

post #127 of 159
Quote:
Originally Posted by 99miles View Post
 

Hey guys, this is awesome!

 

I tried the recipe posted by spinnybobo. It was 'almost' amazing -- so close. But for some reason by crust on the bottom wasn't crispy at all, was really quite soft and a little mushy. And the sauce was pretty runny, until I let the pie sit and cool for a bit. Maybe that latter part is expected. 

 

Any thoughts? Should I simply have cooked it longer, ya think?
 

Thanks! Excited to try again.

hey 99miles

 

so which pizza were you cooking?  The deep dish or thin crust?

if it was the deep dish did you have a tin steel pan that was properly seasoned and bake it in an oven calibrated to like 475 F  using a thermometer?

 

How thick was the crust and did you use oil to coat the pan?

 

please describe what you did and I can guide you to make it better

 

thanks

Spencer ,

post #128 of 159

I've been using Detroit style pizza lately and I double cook my crust.  I let the dough rise then roll it out and put it in the greased pan and let it rise in a warm spot.  Then I bake it for 5-8 minutes to set it then build my pie.  The dough is airy, light and above all crunchy even cold out of the ice box the next day.  I make my sauce with fresh cherry, or grape tomatoes, but soon it will be San Marzano from the garden. 

post #129 of 159
Quote:
Originally Posted by spinnybobo View Post
 

hey 99miles

 

so which pizza were you cooking?  The deep dish or thin crust?

if it was the deep dish did you have a tin steel pan that was properly seasoned and bake it in an oven calibrated to like 475 F  using a thermometer?

 

How thick was the crust and did you use oil to coat the pan?

 

please describe what you did and I can guide you to make it better

 

thanks

Spencer ,

 

 

Thanks for the response, Spencer.

 

It was making the deep dish, and yes, I even got the PSTK pan from pizzatools.com as suggested. Honestly though, it was a few weeks ago and I don't recall all the details, I just remember trying to follow your directions as closely as I could. I should just try again, and if I still have questions I'll ask when the exact details are more fresh in my mind. But, I have not calibrated my range. It's a nice Viking though, so I'd like to think it's pretty close. I'll get a thermometer though to check it -- that's a good idea. I also used a different canned sauce than the one you suggested, just cause I couldn't find it in time and I was anxious to make it :). I'll try this week and report back. 

 

Thanks again!

post #130 of 159
Quote:
Originally Posted by dancer View Post

...........
Shopping list:

12” deep dish pizza pan (I prefer black)
1.........

 

Where do I get THE ultimate pizza pan for deep dish??????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #131 of 159
Chicago Metallic™ 14-Inch Nonstick Deep Dish Pizza Pan
Enjoy the delicious taste of deep-dish pizza with this professional grade quality Chicago Metallic Deep Dish Pizza Pan. Perfect for making authentic, Chicago-style deep dish pizza and the lifetime Resist™ nonstick surface makes for easy cleaning. . $14.99
(This is just the first decent example I saw. You can most certainly find cheaper just as good pans.)

There is NO real "ultimate pizza pan for deep dish". As long as it's not a cheap piece of junk. Part of the trick is wiping the pan with good old-fashioned lard first. Also, a good temperature-keeping is nice. You should figure out if you need to cook your pizza in steps or a 1-time shot. We cooked differently for "pan" vs "stuffed". Two(2) completely different items.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #132 of 159

Hello everybody

 

I have not tried these but I know they have to be Tin steel and then washed and seasoned really good

 

So far this one looks good

 

http://www.webstaurantstore.com/17337/regular-tin-plated-steel-deep-dish-pizza-pans.html

 

Please if you are going to season it in a high saturated fat Do Not Use Lard!  You can never use the pan to cook for anybody who is vegetarian or vegan because the pan is coated with all of those animal fats.

 

If you want to use an oil to season pans that is similar then use coconut oil

 

here is a link on how to season it using coconut oil, but this is for a cast iron pan, but I am sure it works for anything

 

https://www.youtube.com/watch?v=4YSllxefelo

 

The people at webstaurantstore.com do give a video on how to season it

 

You can experiement

 

Spencer

post #133 of 159

Hey 99miles

 

yeah keep me posted

 

Spencer

post #134 of 159

I am surprised that there is little to no discussion of the star ingredient which is the flour. Magic would have to be involved to make poor ingriedients turn out number one results.

post #135 of 159

Interesting discussion about pizza. Has anyone here even did a no yeast pizza? Interested to know what type of pizzas are preferred! I am in Europe and we have different tastes. 

post #136 of 159

I love your deep pan pizza video....well done 

post #137 of 159
Quote:
Originally Posted by IceMan View Post

wiping the pan with good old-fashioned lard first.

 

Quote:
Originally Posted by spinnybobo View Post

 

 Do Not Use Lard! 

 

Two Chicago boys.......

Two pizza pans............

 

mimi

post #138 of 159
Quote:
Originally Posted by MTcook View Post

 

Has anyone here even did a no yeast pizza?

 

Sacrilege .

 

mimi

post #139 of 159

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #140 of 159

I use a blue steel pan for pizza and it's wonderful.  I haven't made a round pie in a long time now, but I get a jones for one baked on corn meal on a stone once in a while.

post #141 of 159

Spinybobo: When you say, "let it rise over night, do you mean at room temperature? How long roughly? Can it be refrigerated for later use? How long of a "first rise" time wise, if the deep dish pizza dough is to ultimately be refrigerated? Do you have any idea how much "dough weight" goes in the pan (10" or 12" pizza)? If I use a counter-top Kitchen Aid mixer how long should dough be mixed and at what speed? Thanks a million!


Edited by PizzaFan - 2/9/17 at 7:50am
post #142 of 159
Quote:
Originally Posted by PizzaFan View Post
 

Spinybobo: When you say, "let it rise over night, do you mean at room temperature? How long roughly? Can it be refrigerated for later use? How long of a "first rise" time wise, if the deep dish pizza dough is to ultimately be refrigerated? Do you have any idea how much "dough weight" goes in the pan (10" or 12" pizza)? If I use a counter-top Kitchen Aid mixer how long should dough be mixed and at what speed? Thanks a million!

 

Spinybobo: When you say, "let it rise over night, do you mean at room temperature?

 

YES I usually leave it out.  Gino's East puts it in the refrigerator for 3 days (pre oiled pan, stretched out and pressed into pan with one layer of cheese slices)

 

How long roughly?

 

I usually do around 24 hours

 

Can it be refrigerated for later use?

 

Yes it can be refrigereated for later use.  It is up to you how much of a strong beer or wine taste you want from the crust.

 

How long of a "first rise" time wise, if the deep dish pizza dough is to ultimately be refrigerated?

 

I don't let it rise more than once.  I think when you say "first rise" you are referring to normal bread making when you let it rise once, then kneed it, then let it rise again?  For deep dish, you don't have to kneed it twice.

 

If I portion the dough and refrigerate for 3-days, how long should it warm up before use?  

 

just enough for you to be able to easily stretch it by hand without a roller (deep dish pizza gets stretched by hand right in the pan)

 

Do you have any idea how much "dough weight" goes in the pan (10" or 12" pizza)?

 

I used to know this off the top of my head.  It does help because I always ended up with too much dough.  I will see if I wrote it down and post it later.  The bottom of the pizza should be thing crust and only the sides should be thick. 

 

If I use a counter-top Kitchen Aid mixer how long should dough be mixed and at what speed?

 

probably slow speed and less than 5 minutes I would think.  I usually do 8 minutes by hand.  You can feel it is firm and doesn't fall apart.  Just make sure you don't add more flour if sticky.  If sticky, add more oil.  The oil should also be coated in the bowl for rising not flour. 

 

Should we use whole milk or part-skim mozzarella, i.e. Chicago places: Uno's, Malnati's, Gino's, etc.? Thanks a million!

 

Most places use part skim, but some places use whole.  it is really up to you.  A really good one is by Chellino at Italian specialty shops and it is called something like Scamorza which is basically the same as Mozzarella.  It is really expensive so probably better for thin crust pizza's.  Aurelio's pizza is famous for using this cheese because it finishes in a distinctive way. 

post #143 of 159

Question: Regarding the dough, after the first rise the dough often springs back. Should I let it rest again at this point, does this slow down the possibility of springing back. Also, several different  oven temperatures have been listed please clarify....Thanks so much.

post #144 of 159
Quote:
Originally Posted by sidediva View Post
 

Question: Regarding the dough, after the first rise the dough often springs back. Should I let it rest again at this point, does this slow down the possibility of springing back. Also, several different  oven temperatures have been listed please clarify....Thanks so much.

"Should I let it rest again at this point" Yes, it improves nutrition by punching down and letting it rise again. "Does this slow down the possibility of springing back" - no, spring back is dependent on the gluten content. Gluten content is what holds bubbles that allow the dough to rise and gives the crust its chew. All-purpose flour usually is about 8 - 11 percent gluten, the most significant protein in wheat flour. 

 

Oven temperatures will vary according to the "thickness" of the thickest part of the crust. Pizza with a thin crust all around is cooked at high temperature and usually directly on a preheated stone surface. A sparse thin-crust pizza at 700 F will cook in 5 minutes or less. Thick crust pizza are cooked 350-375 F and require a significant more mount of time to cook especially if the bottom crust is thick and has gobs of water-bearing toppings. Thick crust pizza suffers a similar fate not unlike a turkey. The legs on a turkey are at the right temperature way before the bird is fully cooked. The same applies to the outside upper crust. By the time a deep-dish thick crust pizza has reached a proper temperature, the upper crust has exceeded its optimal temperature, which is 200~205 F

post #145 of 159
Quote:
Originally Posted by sidediva View Post
 

Question: Regarding the dough, after the first rise the dough often springs back. Should I let it rest again at this point, does this slow down the possibility of springing back. Also, several different  oven temperatures have been listed please clarify....Thanks so much.

 

hey just look at the thread I wrote user: "spinnybobo"

 

it lists everything to do.

 

as far as your questions:  I only let it rise one time.  I use bread flour.  then temp is 475 F 

make sure oven is calibrated to that temp using an oven temp gauge.  meaning you might have to put your oven on a different temp to get to 475

post #146 of 159
Quote:
Originally Posted by spinnybobo View Post

didn't I post aurelio's already?  

 

Any comments on the pizza pans with the holes in the bottom?

post #147 of 159

I use Paderno World Cuisine blue steel baking molds.  That's Paderno World Cuisine and not just plain Paderno.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #148 of 159


Do you just oil the bottom of the dough or does additional oil go in the bottom of the pan?

post #149 of 159

My dough is made with a combination of corn oil (15%), olive oil (3%), and some cream of tartar (up to .97%).  And my blue steel baking pan is rubbed with some olive oil, too.

 

Here's a dough calculator for you to use.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #150 of 159
Quote:
Originally Posted by spinnybobo View Post

Great Job Dancer!!

Although, Ginos uses a TON of oil. You got the oils right. However, they use 95% corn and 5 % Extra Virgin Olive Oil. Do not use regular olive oil. Just buy some Corn oil and take out 5% by volume and add same amount of Extra Virgin Olive Oil.

Then, for every 1 cup of water, use 1/3 cup of oil. Also, you can use 1 Tablespoon of corn meal like you put in there, however, there other secret ingredient is about 1 tsp cream of tartar. Ginos does not use corn meal.

So,

1 Cup water
1 package yeast
1/3 cup oil mixture
1 T sugar
1 tsp cream of tartar
1 lbs Bread Flour

In a bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with hand until yeast dissolves. Then, pour in Bread Flour a little at a time. Mix with your hand. Just curve your hand like a dough hook and hold the bowl and mix. Then, knead it until it gets firm. Add more flour if needed. Secret is also in the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a kitchen towel. let sit overnight unrefrigerated. Only let it rise once. Portion and use.

And, the kind of pan they use is a Tinned Steel pan that is seasoned. And, when you cook it, make sure you put oil in the pan also. Stretch it out in the pan and put a layer of cheese over it. Then, put it in the fridge for about a day. Then, take it out and put another layer of cheese, then sauce, then pecorino romano cheese and oregano.

I am sure your sauce taste great, but I would really go to Dominicks and try the Italian chef pastoreli pizza sauce. Dont add anything to it. Put it on pizza and then put a little romano cheese.

For thin crust pizza, if you like a sweet sauce, use prego right out of the can. But, that is truly Gino's recipe minus the corn meal.

I am only giving away my hard earned secret because you guys are all so passionate about this crust. So, use it and enjoy it because this is Ginos east recipe. :-)))))))))))


Good job Dancer:-)


When you say "portion"....I have a 12 inch deep dish pan do you think your full recipe is too much for this? Just your thoughts.  I went with your recipe regarding the amount of flour it is now sitting in my warming drawing for an overnight proof. Wish me luck :)

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