Author Topic: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)  (Read 13779 times)

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Offline CDNpielover

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Hi Folks,

During my undergrad I lived near a pizza shop called Dino's Gourmet Pizza, and they had one of the best Chicago-style thin crust pies in the area.  I haven't been there in about 12 years or so, but I was doing a bit of googling and came across a video about the business ().  Apparently, the recession really took a toll on the company and they closed their doors earlier this year.   :'(  

Anyhow, at 3:26 the video shows what is apparently their dough recipe.  Unfortunately, it's just a bulk recipe and doesn't talk about proofing or anything, but I'm still interested in trying to make this dough at home.  I'm having some trouble reading all of the ingredients though.  I think i have most of them, but there are a couple that I just can't read, and I wonder if any of you might be able to make them out.  Also, any thoughts on how to proof this dough, what is the appropriate thickness factor (they do show a stretched dough being docked, perhaps that can help?) or any other thoughts in general?  Thanks!

Dino's Dough
3 qts water
1 qt milk
2 qts oil
8 eggs
1 cup [indecipherable]
1 cup sugar
pack [?] salt
1/2 cup garlic powder
1 tsp cinnamon
[indecipherable - lemon?]
yeast 3/8 cup
12 [?] lbs hi-gluten
11 1/2 lbs occident
« Last Edit: August 18, 2011, 12:27:15 PM by CDNpielover »


Offline Mick.Chicago

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #1 on: August 18, 2011, 03:02:51 PM »
Great video btw.

What I think happened is he started out writing the dough formula down then went into his sauce although there is no mention of Tomato.



Dino's Dough
3 qts water
1 qt milk
2 qts oil
8 eggs

1 cup [indecipherable]    OREGANO
1 cup sugar
pack [?] salt   PINCH OF SALT I Believe
1/2 cup garlic powder
1 tsp cinnamon
[indecipherable - lemon?]   TSP?  Possibly

yeast 3/8 cup
12 [?] lbs hi-gluten
11 1/2 lbs occident





Offline Mick.Chicago

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #2 on: August 18, 2011, 03:07:08 PM »
Also, it could be that this dough isn't proofed for very long or at all.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #3 on: August 18, 2011, 03:09:10 PM »
Great video btw.

What I think happened is he started out writing the dough formula down then went into his sauce although there is no mention of Tomato.



Dino's Dough
3 qts water
1 qt milk
2 qts oil
8 eggs

1 cup [indecipherable]    OREGANO
1 cup sugar
pack [?] salt   PINCH OF SALT I Believe
1/2 cup garlic powder
1 tsp cinnamon
[indecipherable - lemon?]   TSP?  Possibly

yeast 3/8 cup
12 [?] lbs hi-gluten
11 1/2 lbs occident






Thanks for the reply!  

as for the recipe turning to the sauce, no, I actually think that all that weird stuff is actually in the dough!  If you listen to the audio, he says something like (paraphrasing here): "i have my own dough recipe.  it has garlic in it, cinnamon, and other stuff.  so the dough itself has a lot of flavor."

so yea, I think that whole list is just for the dough.

I'm curious as to how the wet:dry ratio works out, particularly with regards to salt since for that large of a batch, I would assume you need more than a pinch of salt.  I'm also not sure about the flour - do the 2 different flours listed mean that the recipe uses both at once, or that there are different measurements depending on which type of flour is used (hi-gluten vs. occident)  i'm sure someone more experienced than I would be able to tell this right away.  :chef:
« Last Edit: August 18, 2011, 03:13:16 PM by CDNpielover »

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #4 on: August 18, 2011, 03:13:00 PM »
and Mick.Chicago, I think you're right...  that certainly does look like oregano, now that you say it. Thanks!  I'm still inclined to beleive it's a "pack" of salt, given how large the recipe is.  I can't see how you would use just a pinch of salt with 11.5 lbs of flour.   ???

so, this seems to be recipe so far, can anyone help nail this down even better?

Dino's Dough
3 qts water
1 qt milk
2 qts oil
8 eggs
1 cup oregano
1 cup sugar
pack [?] salt
1/2 cup garlic powder
1 tsp cinnamon
[indecipherable - lemon?]
yeast 3/8 cup
12 [?] lbs hi-gluten
11 1/2 lbs occident

Offline Mick.Chicago

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #5 on: August 18, 2011, 07:33:51 PM »
I agree upon watching the video again!


I am also intrigued has to what amount of salt it is.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #6 on: August 19, 2011, 10:53:32 PM »
so does anyone else have any comments/advice about this recipe?  I'm particularly interested in knowing if the recipe uses both types of flours (for a total of 23.5 lbs flour), or if it just uses one or the other (and they are both listed because he used different amounts when using different flours).  Some of you must be able to tell this just by looking at the recipe?

thanks  :chef:

Offline loowaters

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #7 on: August 19, 2011, 11:26:32 PM »
I'm just eyeballing this really quickly but I would say that with three quarts water, one quart milk, and two quarts oil, creating a liquid total of 6 quarts (at an easy rounded estimated total weight around 12 lbs.) the flours must be combined or he would have a total liquid percentage around 100%.  Combined flours at 23 1/2 lbs will make for a dryer dough but rather high on oil.  Would be very workable.

Loo
Using pizza to expand my waistline since 1969!

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #8 on: August 20, 2011, 12:09:44 AM »
Thanks for the input Loo!

Does anyone know how I could estimate a thickness factor from the video, and scale this recipe down to like a single 14" pie?  I'm not necessarily looking for someone to do all the work for me, but I haven't done it before so I don't even know where to start.

thanks!


Offline Mick.Chicago

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #9 on: August 20, 2011, 09:12:43 AM »
What about the salt?   

Is there an industry standard packet?

Offline mnjesse

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #10 on: September 02, 2011, 09:57:34 AM »
I lived in the twin cities for 8 years and I have never heard of that place. I wish I would have tried it. I would love to give this recipe a try. It sounds like a very interesting combination of flavors.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #11 on: September 02, 2011, 01:36:45 PM »
I would love to try it as well.  I was kinda hoping some of the more experienced folks here could suggest how to reduce the recipe to a single pie size, but i guess not.   :'(  I wouldn't even know how to begin doing that LOL.  :chef:

Offline Mick.Chicago

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #12 on: September 07, 2011, 06:10:13 PM »
I would love to try it as well.  I was kinda hoping some of the more experienced folks here could suggest how to reduce the recipe to a single pie size, but i guess not.   :'(  I wouldn't even know how to begin doing that LOL.  :chef:

I would if I knew the salt!  I may give it a go regardless and assume no cold fermentation took place.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #13 on: September 07, 2011, 07:13:18 PM »
keeping the salt:flour ratio the same as the V&N clone gives 0.783 lbs salt.  I would be willing to try that, i'm just confused about how to choose a thickness factor and then scale the recipe down to a single dough ball.  (I would think using Loo's generic thin crust thickness factor would be a good place to start.)  I don't think the dough calculator tool can be used for that... or can it?

Offline loowaters

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #14 on: September 07, 2011, 08:28:55 PM »
The "Expanded Dough Tool" should help you.

Loo
Using pizza to expand my waistline since 1969!

Offline mnjesse

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #15 on: September 13, 2011, 04:59:16 PM »
Has anyone had a chance to try this yet? I would, but my wife said we need to take a break from pizza for a few weeks. I could eat it every day, but I guess three times in one week burnt her out for a little bit.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #16 on: September 13, 2011, 05:46:27 PM »
have not tried it yet because I try not to cook pizza until another month or so (gets too hot in my place).  I did look at the expanded dough calculator, but i'm not quite sure since this recipe has a lot of "additional" ingredients that can't be accounted for in the calculator.  what i might try doing is just dividing up the recipe based on guesstimated weights, and then rolling it out to what seems like a desired thickness haha!


Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #17 on: November 19, 2011, 11:57:45 AM »
I have no idea if the numbers listed above are WAY wrong, or how if they are close enough to give it a try.  

loo, thanks for the tip about the expanded dough tool!  alas, it doesn't include all the "weird" ingredients in this recipe (i.e. the spices and garlic powder, e.g.)  :(
« Last Edit: November 20, 2011, 01:59:10 AM by CDNpielover »

buceriasdon

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #18 on: November 19, 2011, 05:59:36 PM »
I had to dig through some old notebook writings as I recalled I had a recipe scribbled down that was somewhat biscuit like using eggs and milk for a thin and crispy. It may be at least a place to start. I believe this was for a monthly challenge some time ago.
6.5 oz. all purpose flour
3 oz. milk
1 egg
1 tsp. honey
1 tsp. sea salt
1 tbs. olive oil? I have a note next to it saying use less :-\
1/8 to 1 tsp. IDY (meaning either cold ferment or quick rise)
1/4 tsp. garlic powder, another note next to it saying use more next time
1/4 tsp ground thyme
Sorry I can't be of more help.
Don

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #19 on: November 19, 2011, 08:47:18 PM »
Thanks don!  how big of a pie was that?  i think my biggest problem is figuring out how to scale that recipe down to a single pizza.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #20 on: November 19, 2011, 08:49:04 PM »
I guess I can just assume the doughball should have the same weight of flour as Loo's generic, and then just scale everything else that way.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #21 on: November 19, 2011, 10:49:01 PM »
I converted the original formulation from volume to mass using November's food product calculator (using the "textbook" method; http://foodsim.unclesalmon.com) and another online calculator (http://www.aqua-calc.com/calculate/food-weight-to-volume).  I assumed each egg weighed 1.7 ounces (http://wiki.answers.com/Q/How_many_ounces_does_an_egg_weigh).  This gives the formulation in mass as:

Flour 376 oz
Water 100.145 oz
Milk 34.427 oz
Oil 60.735 oz
Egg 13.6 oz
Oregano 1.69 oz
Sugar 7.266 oz
Salt  (indecipherable)
Garlic powder 2.734 oz
Cinnamon 0.092 oz
(indecipherable)
Yeast 1.799 oz (I assumed it was IDY but i'm not sure).

Then, as a baseline I used Loowater's Generic Thin Crust formulation (http://www.pizzamaking.com/forum/index.php/topic,6368.0.html).  For a 14" pizza, his formulation gives 9.11 oz flour; from this, I was able to scale down the other ingredients.  Since I can't decipher the amount of salt from the Dino's video, I used the same amount as in Loo's formulation.  For a 14" pie, this gives:

Flour 9.11 oz
Water 2.43 oz
Milk 0.83 oz
Oil 1.47 oz
Egg (beaten) 0.33 oz
Oregano 0.04 oz
Sugar 0.18 oz
Salt 0.09 oz
Garlic powder 0.07 oz
Cinnamon 0.00 oz (i will just add a dash)
(indecipherable)
IDY 0.04 oz

I still don't know what the missing ingredient is, but at any rate it seems like I have enough of the recipe to proceed.

For the oil, I will try corn oil (following Home Run Inn).

I have a couple of questions though for the more experienced folks here:

1) is it OK to assume that IDY is used in the recipe?  Would there be a big difference between using the same mass of ADY and IDY?  

2) The amount of yeast is less than half of what is used in Loo's generic thin crust recipe (although he uses ADY - i'm not sure what difference that makes), and twice of what is used in Vito and Nick's clone recipe (http://www.pizzamaking.com/forum/index.php?topic=6368.100).  Loo does his in the oven with the light on for 1.5 hours, then the counter for another couple of house, before going to the fridge.  V&N proofs at room temperature.  I'm thinking I should proof at room temperature, but i'm not sure how long...  Can you overproof a dough?
« Last Edit: November 20, 2011, 01:42:49 AM by CDNpielover »

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #22 on: November 19, 2011, 11:13:28 PM »
Some notes from the video:

the dough was docked
cutter pan was used
provolone and grande cheese was used (any ideas on good proportions?)
sauce applied to approximately 0.5-1 cm from edge
sheeter was used so rolling pin is appropriate

the menu has an interesting "cheeseburger pizza," which has: pesto sauce, ground beef, onions, pickle slices, plus cheddar cheese.
« Last Edit: November 20, 2011, 01:07:37 AM by CDNpielover »

buceriasdon

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #23 on: November 20, 2011, 07:57:31 AM »
It would make a 12" pie, rolled out thin and then using a template I made trimmed with a pizza wheel so some of the dough is thrown out. I use a plastic hair brush with little balls on the ends of the bristles as a docker. In the same notebook I found two other recipes that I used only the egg yolk. My recollection is it's difficult to use a whole egg in such a small amount of dough and rarely in my experiments do I make more than one pizza at a time.
Don

Thanks don!  how big of a pie was that?  i think my biggest problem is figuring out how to scale that recipe down to a single pizza.

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #24 on: November 20, 2011, 01:47:08 PM »
I made this dough using the numbers for a 14" pie that I calculated earlier in this thread at http://www.pizzamaking.com/forum/index.php/topic,15203.msg160388.html#msg160388.  I whisked the egg so that I could measure out the appropriate mass for the formulation.

The dough was very difficult to put together - very dry.  I recall that Loowater's generic thin crust recipe was like this too, although I haven't made that one in more than a year.  I could not imagine kneading this by hand (which I did the first time I made Loo's dough, it took 30 minutes of hand kneading and my hands ached for days after that LOL).  I used a bread mixer to do the kneading, and it did come together eventually, but as I said it was difficult to do since this is a REALLY dry dough.  I kneaded the dough for about 6 minutes or so in my bread maker.  After that, I let it proof at room temperature for about 12 hours.

Can anyone tell me if it's OK to let dough with eggs sit at room temperature?  Do the eggs go rancid?  

Here are some pics:
« Last Edit: November 20, 2011, 04:07:04 PM by CDNpielover »