I bet you can't guess what is rising in my oven right now. I got home a little early today and put the dough together. If you look at the remnants of my original recipe, you will see all of this nonsense of making a slurry with the corn meal etc. I figured out that it doesn't really matter.
Think about it. If you are Gino's East, you want to be able to make pizza really really cheap. It also has to be so easy to make that any idiot off the street can make it for you. My old recipe was way too complicated and would be WAY too expensive to make on a large scale, so it can't be the way Gino's does it. The most distinctive thing about Gino's crust is that it is bright yellow. My problem is that I was trying to get that yellow color using corn meal, and the more corn meal I added, the more difficult it was to keep the crust from getting grainy.
I actually came to the answer to the yellow crust by way of Cuba and India. Let me explain. I was trying to make tandoori chicken for years. I could get it to taste right but I couldn't get it to turn bright red, no matter what combination of spices I used. I looked at lots of Indian cookbooks, but it wasn't until a lot later that I found a cookbook with the secret in it. Then I took a trip to Key West and at at a laundromat. I got a Cuban sandwich with yellow rice and black beans. I loved it and immediately tried to figure out how they made the yellow rice, not thinking that it would translate into a Gino's pizza crust eventually. I bought the book Cuban Home Cooking from a gift shop in Key Largo. As it turns out, yellow rice was probably based on the Spanish recipe Saffron rice. But saffron is damned expensive. To make yellow rice in Cuba, they use a powder with a couple spices and yellow food coloring! I went to a Cuban grocery store in Miami and bought 6 bottles of Badia Amarillo Yellow Coloring. Its funny because I have six bottles of it. I make yellow rice all the time and I haven't even used a tablespoon of it yet. So anyway that solved 2 problems. I figured out that Tandoori chicken is red because its got red food coloring in it, and Gino's East pizza crust is yellow because its got yellow food coloring in it. Problem solved.
A few other secrets are that they use the cheapest possible flour - H&R (hotel and restaraunt) flour. They get the dough made at an outside supplier and it arrives, refrigerated, in big containers, early in the morning. The dough waits all day to be made into pizzas. That explains why if you get a pizza there late in the evening the crust almost has the flavor of beer. It has risen so long that it begins to ferment.
Gino's East Pizza Crust Recipe
1 cup of warm water 1 package yeast 1/2 cup cornmeal or corn flour 1 teaspoon salt 2 T corn oil 2 ½ to 3 cups of cheap generic flour Yellow food coloring – the real secret to why its yellow.
Take the water and put it in your mixer. add yeast and a touch of sugar. Let the yeast foam up to be sure that it is active. Then add the rest of the ingredients including 2 1/2 cups flour. I usually end up adding between 1/4 and 1/2 teaspoons of yellow food coloring. Using a dough hook, kneed the dough until it is well combined. If the dough is sticky add a little more flour. The dough should be moist but not sticky. Let the mixer kneed the dough for 10 minutes. Put it in the oven to rise. If you desire a late in the day pizza taste (beer like), then let it rise all day.
Assembling the pizza - Preheat oven to 350. After the dough has risen take your deep dish pizza pan (or a round cake pan with straight sides) and coat the inside of it with a very healthy coating of melted butter. Roll the dough out to about 1/4 inch thick and up it in the pan. Then pinch the dough up along the sides of the pan. Now put your cheese, and I mean a lot, into the crust. Then add your pepperoni, and finally your sauce. Bake in the oven until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp.
And thats about it. I hope everyone is watching the debates tonight, an informed public is best.
Here is a video of the whole process...I've changed the recipe and methods just slightly so don't be alarmed.
So, of course, I ordered a few of those pizzas and discovered that the "secret" dough additive is cream of tartar, and the dough's yellow tint comes from beta-carotene, a natural source of yellow.
Yes!Gino's East offers vegan cheese and a gluten free thin crust. We offer other gluten-free and vegan options as well. We unfortunately do not offer a gluten-free deep-dish at this time.
This product is handmade to The Original Gino's East of Chicago specifications. Gino's trademark golden crust is topped with their special tomato sauce and layers of aged cheese to create Chicago's iconic deep dish slice. This package includes 5 cheese pizzas. Each pizza is 32 oz; 9" in diameter and serves 3-4 people.
Gino's East served deep dish pizza at 162 E. Superior St., a block from the Magnificent Mile, from 1966 until 2000. In 2000, the building was torn down due to structural issues.
Since opening in 1966, Gino's East has maintained its reputation as one of Chicago's most loved pizzerias! The original Gino's East was opened by two taxi drivers, Sam Levine and Fred Bartoli, along with a friend, George Loverde.
Tod Himmel and Dan Michaels, the co-owners of Gino's East first L.A. foray, come from the entertainment industry themselves. Himmel is a successful TV writer and producer and Michaels is a radio veteran.
DICED TOMATOES, TOMATO PUREE, BASIL, ONIONS, SUGAR, SALT, GARLIC, SPICES. We've been refining our family recipes to produce fine Italian products for more than 50 years. After years cooking up fine foods in Des Moines, IA, we moved our family business to food production to carry on the legacy.
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
Italians take extra care and time to create their pizza dough. They allow the dough to sit and rise for three days to make it light and fluffy. They're also very particular about using high-quality ingredients to create a mouthwatering dish.
If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.
New England chain Papa Gino's Pizzeria has partnered with Tuscan Brands, a fellow New England-based company, to manufacture all of the company's frozen pizzas.
Proper proofing will result in dough that's yellow in color. Under-proofed dough will be a shade of white that's close to the color when frozen. Over-proofed dough will appear gray instead of yellow.
When your pizza is brown in a few spots but the crust color is predominantly white or yellowish, your oven simply isn't hot enough. There isn't enough heat built up on the baking surface to get the desired browning.
Cornmeal! We use fine yellow cornmeal so it incorporates as smoothly as possible into the pizza dough. Also, because the dough for this deep-dish pizza is buried beneath thick layers of cheese, veggies, meat, and sauce, that extra crunch of cornmeal helps to keep it crisp despite the amount of moisture it surrounds.
Hobby: Web surfing, Rafting, Dowsing, Stand-up comedy, Ghost hunting, Swimming, Amateur radio
Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
