I just made the Gino's East clone as referenced by the link in this post (the one by spinnybobo) and I' really think this is Gino's East recipe...I did make some small modifications, but the overall process was maintained, as well as the flour to oil ratios and the addition of cream of tartar, and a small amount of brown sugar. I did not add the yellow food coloring as some have mentioned. For the sake of preventing everyone from having to reference that other recipe, here's what was used: NOTE: This makes 2 9" pies.
6 cups flour (5 cups KABF/1 cup Bob's Red Mill semolina) Scoop and scrape method
2 cups cold water
2 teaspoons IDY
2 Tablespoons Brown Sugar
2/3 Cup Corn Oil/EVOO blend (95% Corn/5% EVOO)
2 teaspoons cream of tartar
I mixed all the ingredients in a mixing bowl by hand, being careful not to overmix. Just bring the elements together in a rough, unsmooth ball...took about 5 minutes of easy kneading. Next transfer the dough to a heavily oiled large mixing bowl, and cover with plastic wrap and a damp towel for roughly 24 hours. Next I transferred it into the refrigerator for another full day, until ready to prepare the pie. The dough has not been punched down or removed from its mixing bowl, still covered by the plastic wrap.
When ready to build the pies, remove the dough from the refrigerator about an hour before stretching the dough. Divide in half, and place the dough ball into a very heavily olive oiled springform pan. Gently push the dough out to the edges, and up the wall of the pan. Thickness factor should be about 1/2 inch all the way around. Be sure and dock the dough with a fork to prevent any bubbles from forming. Sprinkle grated Romano cheese on the skin, and next place slices of mozzarella cheese to cover the bottom of the pan. Next follow with a row of pepperoni, and finally top with a simple sauce of crushed canned tomatoes with a blend of garlic, oregano and a hint of oil. Finish with a sprinkling of grated romano cheese over the sauce. Bake at 425 for 45 minutes with foil over the top, and then remove the foil to complete browning the outside crust edges, another 15 minutes, though keep an eye on it. I'll post the sauce recipe tomorrow. This recipe recreates the full beer type flavor/biscuit type texture of the Gino's East pie. Here's some pics...