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.
Weighing in at two pounds each and crafted by hand in Wisconsin, using chunky tomato sauce, gooey mozzarella cheese and our restaurant style golden brown crust, these pizzas are the real deal. Make sure to tag us, @GinosEast, so we can share your great photos!
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.
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.
For one, mozzarella has ideal melting and stretching properties. It has just enough moisture to brown and bubble without burning as the pizza bakes. In terms of flavor, mozzarella is perfectly milky and mild, while still maintaining enough richness to stand as a distinct flavor.
A combo of mozzarella and provolone offers both stretch and flavor; in fact, many pizzerias use just this blend. If stretch isn't important but you still favor an ooey-gooey melted cheese experience, any of the other tested cheeses should suit you just fine. Cheddar, fontina, Muenster, Gouda, etc.
Gino's Pizza and Spaghetti is a restaurant chain with 40 locations, most of them within the U.S. state of West Virginia. The company was founded by Kenney Grant in 1961. Many locations are shared with Tudor's Biscuit World although the Gino's brand is exclusive to West Virginia.
The only vegan crust at Domino's is the thin crust dough. All the others contain whey or honey. As The VRG recently reported, the L-cysteine dough conditioner at Domino's is microbial.
The secret to great dough isn't kneading or throwing . . .
“Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.” But don't let it to get soggy . . .“It's important to spread the dough very well and very evenly,” explains Falco.
When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten. Gluten is what helps create a stretchy texture, allowing the dough to stretch without breaking. Though it's important to knead your dough thoroughly, it's not necessary to knead your dough for long.
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.
Durum is a wheat variety that's often used to make pasta. But, it's also a fantastic option for sourdough bread—if you know how to choose the right flour. Besides bread recipes, I love using durum flour in my sourdough pizza dough. Durum brings a golden color to the pizza crust and adds crispness.
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.
Deep-dish pizza dough is made from wheat flour and sometimes semolina flour, giving the crust a noticeably yellowish hue. There is also corn oil or butter in the recipe, giving it that buttery, biscuit-like taste.
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