Gino's East Pizza Crust - Page 3

I'm really getting curious with the crust. Does anyone now had made it perfectly? :)

Wow, I have been gone for a long time.  just coming back to see how many people have tried out my recipe for Gino's crust. 

I am really happy to see the passion in all of you and dedication to follow the recipe to the tee:-)  I never had a thought to figure out

Gino's east recipe until 1992 when I moved to florida and could not get good pizza (at least not chicago style pizza---even the thin crust tasted different)

so, I thought the books would have it since "everything you want to know should come from a book."  well, I got The Great chicago style pizza cookbook and was dissapointed.  I actually found out that the cornmeal made the crust taste bitter.  Gino's on Rush uses cornmeal, however, they do it right by not adding that much.  The books say to add like 1/2 cup, but in reality , you can only add 1 tablespoon per

1 lbs of flour.

some asked why add creme of tartar?  well, it actually adds a unique flavor which is not there otherwise.  it is very suble. 

This gino's crust makes an excellent thin crust also.  Just put flour on countertop and roll it out until thin.  then, since it is fragile, fold it in half and then in half again.  You probably need a pizza peel, but if you have a big cutting board that might work.  put cormeal on peel, then unfold dough.  sauce it and then put on cheese.

for those of you who live near chicago, you can go to a italian specialty shop and get Chellino cheese.  It is expensive, but is probably the best for thin crust since it makes a nice crust on top and does not burn as fast.  This is going to make your pizza taste like Aurelio's Pizza or Sanfratello's Pizza from south side of chicago.

however, using the Gino's crust, you will taste what happens when you mix it with thin crust and Chellino cheese.  the creme of tartar I think helps give it a depth.  so, you need to cook it on a stone. 

so, roll on counter

fold in 1/2, then in 1/2 again

cornmeal pizza peel

475 oven with stone in there

unfold pizza on top of cornmeal

put on sauce

romano cheese, then Chellino cheese

10 minutes to greatness

some asked about sauce I mentioned called Pastorelli Italian chef pizza sauce

here is a picture.  http://www.pastorelli.com/wdk_pas/wcm/content/products/pizza_sauce/icps_15oz/icps_15oz/15oz_italian_chef_pizza_sauce.jsp

The type of pan if you do deep dish is a tinned steel pan.  wash it and then season it by heating up oven to 500

coat pan with thin coat of corn and olive oil (the secret mixture).  then make sure there are no puddles

put in there for a good while not sure how long.  it might set off your smoke detector:-) 

Although Gino's is my specialty, I also have good recipes for Pizzeria Uno's, Lou Malatis , and for you south side chicago people, I also know Aurelio's Pizza (http://www.aureliospizza.com/menu/pizza.php) , Sanfratello's Pizza (http://www.sanfratellos.com/menu-dine-in-glenwood.pdf)  and Arrennello's Pizza with sweet sauce

( http://www.arrenellos.com/)

I am thinking of eventually making a video for production of not only showing recipes but also making each and every pizza so you can see me do it. 

let me know what you think

keep up with the pizza's

I guess i might be little late in making a comment about how to make the famous Gino's crust. I too studied it for years to trying and figure it out. I even got as far as talking to the old lady the made the original recipe many years ago. She hinted but wouldn't tell me. I finally figured it out. Took awhile.

In reviewing all the posts on this thread, no one has hit the nail on the head yet. Your on the right path, but just the wrong process. There isn't any food coloring in the pizza by the way.

If you want to know what ingredients your missing email me.

Mike

Hi

yes, I know there is no cornmeal in their deep dish.  I said if you take their deep dish and make it into a thin crust using cornmeal on the peel and sliding it into the deck over on the stone, it gives it a totally different interesting flavor.

@miloman:  why not just post your recipe and the missing ingredients? 

as far as accuracy, I think it is about as close as I can get because actually I worked there for a day and made the crust and the pizzas and saw the packet flavor enhancer and it said yellow dye, etc.. So, from my view, this is the recipe.

thanks

Spencer

OMG.  We went to Chicago last summer on vacation and ate at Ginos East.  The BEST pizza!  I wouldn't begin to try to make it at home but I'm sure ready to go back to Chicago for a slice (or two).  :) 

Spinnybobo--

Your recipe on page one is correct except for the kneading time. If you knead a Chicago deep dish crust for ten minutes, you will get bread, not the biscuit-like texture of the authentic deep dish pie. You need to mix for one minute and knead for no more than two minutes. Then let the dough rise a long time. At commissaries for Chicago pizza chains the dough sits in big piles, just oozing all that oil. A good ratio of flour to oil is 3 Tablespoons oil to 1 cup flour.

I find this site interesting, but rather confusing that you must go to the END to see the most recent entries..That being said, what is the most current and accurate receipe for Gino's East pizza dough, and sauce? would LOVE to see it (again??) to end confusion. My thanks to ALL...