GINO’S EAST CHICAGO DEEP DISH PIZZA RECIPE – FOOD.COM
Total time: 2 hours 40 minutes
Prep time: 2 hours
Cook time: 40 minutes
Yield: 6 slices, 6 serving(s)
|1 cup warm water|
|1 (1/4 ounce) package yeast|
|3/4 cup cornmeal (see instructions)|
|1 teaspoon salt|
|1 teaspoon sugar|
|1/4 cup olive oil|
|2 tablespoons butter (melted)|
|2 1/2 cups flour|
- Preheat oven to 475.* This recipe mkes enough dough for a 12" round deep dish pizza, preferably cooked in a seasoned cast iron skiilet.
- One secret to making Gino’s East pizza is getting the cornmeal ground up fine enough so that you don’t have a grainy texture to the crust. To do this, take 3/4 cup corn meal and grind it up in a coffee grinder. You have to grind it as fine as is possible. Then take the ground corn meal and sift it into your mixer bowl.
- Another secret to Gino’s East pizza is to get the cornmeal dissolved as well as possible (again, to prevent the grainy crust.) To do this, put the warm water in the mixing bowl with the corn meal, and add the yeast, salt, sugar, olive oil, and melted butter. Using the whisk attachment (if you have a KitchenAid mixer), stir the mixture for 10 minutes.
- Add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers).
- Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes.
- Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
- After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick.
- Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475ºF.
- Melt 2T of butter and use a basting brush to coat the crust surface with melted butter. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the meat. Layer the meat spaced evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top of the meat. Don’t put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle parmesan cheese over the top of the sauce.
- Bake the pizza at 475 for 15 minutes. Lower the temperature to 400ºF and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.
Calories 364.8, FatContent 14, SaturatedFatContent 3.8, CholesterolContent 10.2, SodiumContent 429.7, CarbohydrateContent 52.7, FiberContent 2.8, SugarContent 0.9, ProteinContent 7.1
COPYCAT GINO’S EAST PIZZA RECIPE – RECIPES.NET
Provided by: Recipes.net Team
Total time: 9 hours 45 minutes
Prep time: 30 minutes
Cook time: 1 hours 15 minutes
|1 cup lukewarm water|
|2 tbsp active dry yeast|
|⅓ cup plus extra for brushing olive oil|
|2 tbsp honey|
|1 tsp cream of tartar|
|1 lb plus extra for dusting bread flour|
|28 oz fresh and ripe, preferably San Marzano or roma tomatoes|
|2 tsp Italian seasoning|
|2 tsp grated or powdered parmesan cheese|
|to taste salt and ground black pepper|
|16 oz grated mozzarella|
|1 cup pepperoni slices|
|1 cup casings removed, crumbled Italian sausage|
- In a bowl, combine the water, yeast, oil, cream of tartar, and honey.
- Mix until the yeast dissolves.
- Pour in the bread flour a little at a time, mixing until fully combined.
- Knead it until it gets firm. Add more flour, if needed.
- Continue kneading for about 10 minutes straight.
- Roll it into a ball, and put it in a bowl. Brush the dough and all sides of the bowl with oil. Cover with plastic wrap.
- Transfer to a dark warm area and let it rest overnight, unrefrigerated.
- Preheat the oven to 400 degrees F.
- Combine the tomatoes and Italian seasoning in a roasting tray.
- Roast in the oven for 30 minutes.
- Transfer the roasted tomatoes in a large bowl. Using a potato masher or fork, mash the tomatoes up so that there are no chunks bigger around than a quarter.
- Add the salt, pepper, and parmesan cheese. Mix to combine.
- After the dough has risen, coat the inside of a 10-inch springform pan (can be a deep dish pizza pan or round cake pan with straight sides as well) with non-stick cooking spray, melted butter, or oil.
- Dust the work surface. Roll the dough into about 3 inches larger than the bottom of the pan, then pinch the dough up along the sides of the pan.
- Put the cheese right in the middle. Add the pepperoni and sausage pieces. Pour the pizza sauce on top, then spread evenly.
- Bake in the oven for about 45 minutes at 350 degrees F until the crust is starting to look brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp and the sausage should be cooked through.
- Serve and enjoy!
Calories 667.00kcal, CarbohydrateContent 52.00g, CholesterolContent 82.00mg, FatContent 38.00g, FiberContent 3.00g, ProteinContent 28.00g, SaturatedFatContent 14.00g, ServingSize 8.00 slices, SodiumContent 833.00mg, SugarContent 8.00g, TransFatContent 1.00g, UnsaturatedFatContent 17.00g