[muskyhopeful]

I use the anodized (dark PSTK coating) aluminum I purchased from this site. There is a picture of a pizza I made above in this thread. They work very well.

Deep dish pizza pans

Kevin

Packers 3 Wins 0 Losses

 

[chefraz]

Thats the place where all the grafitti all over the walls huh? carved into the wood.right? I've been there. GOOD pizza late at night on rush street.

 

[sprynkles]

Thanks for the link Kevin.
Still haven't tried the recipe yet, but if it
comes out looking half as good as yours
I'll be happy!:lips:

 

[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 :lips:...especially since I've wanted to go there for over 1 year. :roll:

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]

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.:bounce:

 

[kirstens]

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

 

[pizzabuff23]

i would like to know more about the dough conditioner since there are several and how to use it on the dough. do they add it to the dough when the flour is being mixed or do they add it to the dough afterwards?

pizzabuff23

 

[palebrand]

Oh thank you, thank you, I've tried to duplicate that crust for years!!! I used saffron for the yellow flavor all these years in my pizza dough but it gets costly. Thanks again for the recipe!!!!!
[hr][/hr]
<spanTravel to Cambodia / <spanVoyage au Vietnam / <spanVietnam Volunteer

 

[stevel]

AS--

Look at my recipe above. Then you won't have bread anymore.

 

[lberns1]

Here is my shot at it using Spinny'bobos recipe and Caputo Tipo '00' flour:





Coming from Detroit, I only have Detroit style pans similar to what is used by Buddy's Pizza. I think it turned out well. I'll have to let it cook a little longer next time. I made a Spinach/Mushroom/Feta as well.

 

[homemadecook]

I am a pizza lover also and also making my own pizza crust for my pizza. Well, I haven't tried any of Gino's pizza but I'll try the crust recipe of Dancer because I was intrigue of the cornmeal taste of the crust. That for the recipe and info.

 

[indygal]

Oh, you people are making me hungry!  last time I was in Chicago, (Niles) I had a mindset that I was going to get to Gino's this time.  Last few times the clerk at my hotel talked me into Lou's pizza.  But one thing and another, I didn't make it to Gino's.  No hardship, I really like Lou's.   Thanks to everyone for all the pizza crust info.  I've been searching for a really wonderful crust.  

Donna

 

[indygal]

Hi sprynkles,

I'm not sure a special pan is called for. I get around needing a black pan by putting the springform pan I make mine in (used for quiches) very close to the pizza stone I have in the bottom of my oven at all times. I believe there is extra heat that way on the bottom (not sides, but the sides of my springform pan are golden where the bottom is shiny. It turns out good, but if you are a perfectionist, go ahead and go for the special pan.

DD

Okay I must do this! Pizza is my religion and this is my mission!
What sort of deep dish black pan is best? I don't want to bake with
aluminium. Any recommendations?

 

[indygal]

I don't understand why the Cream of Tarter is in there.  I know it is used with items that need baking powder or soda to rise. What advantage is the acidic property of Cream of Tarter in a yeast mixture???   I use it when whipping egg whites or heavy cream, but I don't understand what it does to yeast.  Does it affect the texture?  What?

TIA

DD

 

[stevel]

Cream of tartar is a dough conditioner. There is no real need to use it, if you follow a proper recipe.

Again, there is no cornmeal in Chicago deep dish pizza. There is no need to use anything but all-purpose flour.

If you want to duplicate the yellow color of the crust, use food coloring (as the restaurants do).

This is a good recipe (multiply as necessary):

1 cup all-purpose flour

7 Tablespoons water

3-4 Tablespoons oil (Giordano's uses canola oil; Uno's and Malnati's use corn oil; Gino's east throws some extra virgin olive oil in the mix-it's probably a combination of this and canola)

1 teaspoon fast-rise yeast (I thuink it's better to proof it beforehand, even though you don't need to)

½ teaspoon sugar

¾ teaspoon Kosher salt

Mix for 1 minute; knead for two minutes. Then let rise at room temperature for at least 6 hours (the dough ball will not rise as much as normal dough, due to less yeast distribution and the heavy oil). You can do a longer refrigerator rise, if you like.

After the dough has risen, punch it down and let it rest for 10 minutes. Then you can either roll it out (like Giordano's-they use a sheeter), or press it into the pan by hand. Then layer in the cheese, toppings, and cover with sauce. You can put on a thin top layer (to make a "stuffed" pizza, if you like-but the sauce goes on last).

Bake at 450 for around 30 minutes (your oven will vary). I like to start mine out on the bottom rack, then move it to the middle rack after half the time. You can par-bake the crust, too, before addign toppings.

For the sauce, use good quality crushed tomatoes (Giordano's uses 6-in-1) or crush whole peeled canned tomatoes by hand and drain the juice (as Uno's and Malnati's does). Add salt, sugar, and spices to your taste.