Author Topic: Gino's East Deep Dish Pizza  (Read 11596 times)

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Offline DKM

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Gino's East Deep Dish Pizza
« on: April 16, 2005, 12:54:19 PM »
Recipe for Gino's East Deep Dish Pizza

16 oz Bread Flour
1/4 oz Instant Dry Yeast
3/4 oz Sugar
1/4 oz Cream of Tartar
2 oz Corn Oil
1/3 oz Extra Virgin Olive Oil
8 oz Warm Water (~85o)
4 drops of yellow food coloring

In your Stand Mixer bowl add oil (both), water, food coloring, flour, cream of tartar, sugar, and IDY in that order.  Mix on low speed for 7 minutes.

Form into a ball, cover and put in fridge over night.  Take out at least 2 hours before making the pizza.

Next post - Making the Pizza
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Offline DKM

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Re: Gino's East Deep Dish Pizza
« Reply #1 on: April 16, 2005, 03:27:41 PM »
The recipe as posted should make two 10" pizzas.

Split the dough in half and place in a well oiled deep dish pan.  (I use olive oil)

Press the dough out and cover the bottom of the pan.

Note: The yellow blotches did not look as pronounced "live" and seemed to be a result of having the plastic wrap touching the dough.

Cover the bottom of the pizza with sliced mozzarella, toppings (raw sweet Italian sausage on this pizza), cover with 6-in-1 tomatoes, sprinkle some dry herbs and parmesan cheese.
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Offline DKM

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Re: Gino's East Deep Dish Pizza
« Reply #2 on: April 16, 2005, 03:28:43 PM »
cooking
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Offline Randy

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Re: Gino's East Deep Dish Pizza
« Reply #3 on: April 16, 2005, 03:34:16 PM »
It sure looks great.  How did it taste?

Randy

Offline DKM

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Re: Gino's East Deep Dish Pizza
« Reply #4 on: April 16, 2005, 04:10:00 PM »
I prefer a crust with salt, but outside of that it was really good.

DKM
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Offline Randy

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Re: Gino's East Deep Dish Pizza
« Reply #5 on: April 16, 2005, 04:28:35 PM »
I did a little research on cream of tater but I could find no reason for it to be in the recipe.  Maybe some else knows.  The minimal kneading does seem to produce a thinner side crust.  Before no matter what I did my side crust was thicker than yours.
Great test DKM!

Randy

Offline DKM

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Re: Gino's East Deep Dish Pizza
« Reply #6 on: April 16, 2005, 11:02:28 PM »
They call it a Dough Conditioner.

DKM
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Offline buzz

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Re: Gino's East Deep Dish Pizza
« Reply #7 on: April 17, 2005, 09:08:07 AM »
I put salt in my dough--it really does make a difference!

I'd say try it again with salt, Ceresota or KA AP, and canola oil. Also, although I'm  not a mixer guy, 7 minutes sounds like way too much mixing time! That plus the bread flour should give a bready, not biscuity result.

Randy--you just have to roll the dough out very, very thin, as if you were making a cracker crust pizza.

Offline buzz

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Re: Gino's East Deep Dish Pizza
« Reply #8 on: April 17, 2005, 09:10:10 AM »
Ooops, sorry--this was for Gino's East (I haven't had their pizza for years!).

Offline Nate

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Re: Gino's East Deep Dish Pizza
« Reply #9 on: April 18, 2005, 04:54:41 AM »
DKM-

Looks great.  What was your baking time and temp?  I have worked with this recipe and others similar, but don't quite have the baking down yet.  Thanks.

Nate


Offline Randy

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Re: Gino's East Deep Dish Pizza
« Reply #10 on: April 18, 2005, 11:01:48 AM »
Looked up cream of tarter again but could find a use for it as a dough condtioner except in none yeast applications.  Do you have a reference DKM?

Offline DKM

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Re: Gino's East Deep Dish Pizza
« Reply #11 on: April 19, 2005, 07:30:50 PM »
Looked up cream of tarter again but could find a use for it as a dough condtioner except in none yeast applications.  Do you have a reference DKM?

That is what Gino's East list it as. 

http://featuredfoods.com/cgi-local/SoftCart.exe/a-store/GINO-01.shtml?L+scstore+fprz7583ginosff9d7d9d+1113972049
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Offline DKM

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Re: Gino's East Deep Dish Pizza
« Reply #12 on: April 19, 2005, 07:32:05 PM »
DKM-

Looks great.  What was your baking time and temp?  I have worked with this recipe and others similar, but don't quite have the baking down yet.  Thanks.

Nate


Electric oven 450o 20-25minutes
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Offline lilbuddypizza

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Re: Gino's East Deep Dish Pizza
« Reply #13 on: May 23, 2005, 10:45:42 PM »
Cream of Tartar is a stabilizer for things like egg whites in baking, or usually something that involves rising, like the use of baking soda or yeast. It also keeps ground potatoes white, but obviously an anti-oxidant isn't the case here, for pizza.


 

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