Author Topic: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN) (Read 7142 times)

CDNpielover · « **on:** August 18, 2011, 11:33:30 AM »

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 (

<a href="http://www.youtube.com/watch?v=2XAXjpABD0E" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=2XAXjpABD0E</a>

). 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

Mick.Chicago · « **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

Mick.Chicago · « **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.

CDNpielover · « **Reply #3 on:** August 18, 2011, 03:09:10 PM »

Quote from: Mick.Chicago 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

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.

CDNpielover · « **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

Mick.Chicago · « **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.

CDNpielover · « **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

loowaters · « **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

CDNpielover · « **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!

Mick.Chicago · « **Reply #9 on:** August 20, 2011, 09:12:43 AM »

What about the salt?

Is there an industry standard packet?

mnjesse · « **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.

CDNpielover · « **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.

Mick.Chicago · « **Reply #12 on:** September 07, 2011, 06:10:13 PM »

Quote from: CDNpielover 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.

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

CDNpielover · « **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?

loowaters · « **Reply #14 on:** September 07, 2011, 08:28:55 PM »

The "Expanded Dough Tool" should help you.

Loo

mnjesse · « **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.

CDNpielover · « **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!

CDNpielover · « **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.)

buceriasdon · « **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

CDNpielover · « **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.

Author Topic: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN) (Read 7142 times)

buceriasdon