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Gino's East Pizza Crust

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#62 · (Edited)
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/w...tent/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
 
#63 ·
There is no cornmeal in Gino's East pizza crust (you can view their ingredients list on their frozen pizzas at the grocery store). Pat Bruno in his Chicago pizza book does not take into account the right amount of oil in deep dish recipes or the necessity of the short kneading time--therefore the result is bread with tomato sauce and cheese.

I believe you are talking about Chellino Scamorza cheese. It's great pizza cheese, but is not used by Aurelio's.

I cannot recommend the Pastorelli pizza sauce--it tastes very "canned" and the consistency is too thick. Plus the genral taste is off. Find a good brand of crushed or ground tomatoes (6-in-1, Pastene, Cento All-In-One, etc.) and make your own sauce (do not cook)--it makes all the difference in the world (and these are the brands that the pizzerias use).
 
#64 ·
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
 
#65 ·
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
 
#66 ·
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).  :) 
 
#67 ·
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.
 
#69 ·
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...
 
#72 · (Edited)
You're right a/b the corn meal in the downtown [original] location but they definitely dropped it in the prepacked deep dish now sold in the frozen food section. Big disappointment. The original is still the best.
 
#73 ·
Ok, I have never had Gino's East pizza, but made the dough yesterday morning, let it rise on the counter all day, made my own sauce, used pepperoni, salami, meatballs, ricotta cheese, mozzarella cheese, parmasan cheese, onion, green pepppers, mushrooms saute'd with olive oil and garlic, used a sheet pan a little smaller than a half sheet, Turned out Awesome, Thumbs up, thanks for sharing, 98% of pizza places 50 miles radius from me are mediore at best and none of them do a chicago deep dish
 
#75 ·
mersereaudesign said:
If you know the recipie for the sweet arrenellos sauce I'd love to try to make it at home /img/vbsmilies/smilies/smile.gif
Click to expand...
Hi,

best to go to an Italian Specialty store and get a 28oz can of Crushed Tomatoes in Extra Heavy Tomato Puree and 28oz can of something like Full Red

1 28 oz can of Crushed Tomatoes in Extra Heavy Tomato Puree

1 28 oz can of Full Red

10 tbsp Sugar

2 tbsp Salt

2 tsp Pepper

1 tsp Oregano

let it sit in the fridge. don't cook it. roll out dough thin, put on thick sauce, sprinkle on pecorino romano, then put on Low moisture whole milk mozzarella cheese to make it like Arrenellos

let me know how it works out

Spinnybobo
 
#76 ·
stevel said:
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.
Click to expand...
Hi Stevel

I think it is preference. I am sure it will work out with your method. I am just giving my experience. I noticed that I did get a light biscuit like texture when I needed it by hand for 8 minutes. When I needed it less, it did have a nice texture, but it had less body/strength for holding the ingredients. Bread is usually if you are kneading it twice after the first rise. At Gino's East, when I worked there for a day as a spy, They made the dough, poured it on the counter, we weighed it, rolled it, then oiled pan, and put in in the pan. We stacked it, then put it in the cooler for 3 days. I actually liked doing it this way, letting it rise in the pan with oil in it and instead of the cooler, let it rise for 24 hours room temp. It had a nice taste and better texture.

The oven I might add makes all the difference in the world. Making this at home and in a stone oven are 2 different worlds. I always wondered how it would be to make a stone box put on the inside of a regular oven simulating the same atmosphere as the bloggett ovens.

thanks

Spinnybobo
 
#77 ·
lo574 said:
Now if we could only recreate Sanfratellos and Aurelios sauces.............but that'd take up a whole new thread. *LOL* Thank you [ALL] for sharing. Bon Appetit!
Click to expand...
Aurelios uses canola oil and lets it rise for a few days. They use Chellino Cheese mixed with Wisconsin Longhorn. You can go to an Italian specialty shop and buy Chellino Cheese. Make the crust using a regular pizza crust recipe except use canola oil and double the oil. Let it rise for 2 days in the fridge. Oil a flat pan (not a deep dish) or cook on stone. Spread out dough. To make it like Aurelios: Let's say try to make their Spinach. They use spaghetti sauce for that. Just go get some good thick sauce-----like Classico, or from a specialty shop. Use Chellino cheese----this is their secret. It should taste very much like their pizza.

When I worked there, I learned the sauce through reading the ingredients on the label, and then trying to guess the proportions. here is what I came up with:

Aurelios Sauce:

28 oz can of Tomato sauce with consistency of the sauce---maybe 6 in 1

1 tbsp Sugar

1/2 tbsp Salt

1/2 tsp pepper

1/4 tsp romano cheese

1/8 tsp garlic powder

1/16 tsp oregano

Sanfratellos is a very light simple sauce. MOstly good quality tomoatoes with basic stuff like salt, pepper, sugar,

Their cook told me the recipe. They use same sauce for deep dish or thin crust. They just water down sauce for deep dish

This is for Thin crust:

Sanfratellos Sauce:

1 28oz Can Extra Heavy Tomato Puree

1 tbsp Sugar

1/2 tbsp Salt

1/2 tsp pepper

For Deep Dish:

add 2 cups of water

Both Sanfratellos and Aurelios both use Chellino Cheese made in Joliet, IL

This cheese makes the pizza. Without it, it wont taste the same

Spinnybobo
 
#80 ·
MuskyHopeful said:
I made a deep dish pizza last night from a recipe I learned from Pizzamaking.com. It is supposedly quite close to the Lou Malnati's crust. Like the last poster pointed out, it has high oil to flour ratio. This recipe was 23%. The crust, however came out light and crunchy, but not greasy. It was darn good if I say so myself. It was also my first try, so I'm extra happy about it. I'm going to IL this weekend and am planning to eat at Lou's, then I'll know how I did with the crust.

I was so proud I took pictures. :D

Kevin

I like Muskies.
Click to expand...
Looks awesome. Great job:)

Spinnybobo
 
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