Gino's East Pizza Crust - Page 4

Hi Elyce
The flavor enhancer was made by a company called Saratoga and was used at Gino's
For home use, just follow my recipe I posted earlier.
I already did all of the proportions and everything is the same ratios
Of what Gino's east uses.
yes u do use creamed of Tartar and active dry yeast.
I posted it toward the beginning of the thread. A lot of hard work and research went into it.
It is "the recipe" for Gino crust. Nothing comes closer. And yes I can be confident on this because I know how much work went into it
And I already tried everything else:-)

Enjoy
Spencer

This looks completely wrong.  It looks like you tried to make a pizza dough cake and topped it like a lasagna .  Your crust looks a deep fried Empanada.. sorry but your pizza his is not correct.

 

Butter is  one of the the secrets...another is the pan.  Work on the dough by itself before adding any toppings next time.

Interesting Post ...

 

Being Italian on the paternal side, and my Nonna was a Trattoria Chef and Co-owner, I am always interested in Italy and Italian regional cuisines, recipes and how to´s ...

 

Sheer reading pleasure,

Thanks.

Marge.

Edited by margcata - 8/29/12 at 10:49am

Hi Lukas,

 

who exactly are you directing your comments to?  Are you familiar with deep dish pizza because not sure what you mean about lasagna, but if it is the cheese slices you are talking about on top of the dough, then that is how it is done.  I would suggest if you are going to say that something is incorrect, first contribute why, and second contribute what you would do different.

 

thanks

Spencer

Hi guys,

 

 

I just read a blog where the author claims to have finally figured out the recipe for Giordano's deep dish pizza. I know this discussion is about Gino's East, but he said something in the blog that really intrigued me and I wanted to confirm it with you guys. He said I should cover the edges/crust part with foil to prevent it from burning. Wouldn't doing that result in the total opposite, which is burned crust? :S

Hey Syifani

sure pizza is pizza so its all good with me :-)  not sure what you mean by covering the edge of the crust with foil.  I mean, I know what you mean, but specifically not sure if you mean to just cover the edge or cover the entire top of the pizza.  I worked at a place before that did stuffed pizzas and since they are so thick, we would take a piece of foil and kind of crumple it a little and then cover the pizza during the last 10 minutes of cooking to force the bottom of the pie to cook more --- especially if there was sausage at the bottom because in a stuffed pizza, sausage is usually put on top of the bottom dough raw.

but it was not to stop the top from burning as much as it was to make the bottom cook more.  

hope this helps

Spencer

Yikes, yellow food coloring or tumeric to pizza dough? I use a good quality olive oil and do add some corn flour like you guys and enjoy it that way.

Nice Blog. Thanks for the recipes