Author Topic: Giordanos would not sell me a doughball  (Read 1191 times)

0 Members and 1 Guest are viewing this topic.

Offline pythonic

  • Registered User
  • Posts: 2903
  • Age: 38
  • Location: Pittsburgh
  • It's Pizza Time
Giordanos would not sell me a doughball
« on: September 04, 2015, 06:34:21 PM »
Must be one special secret recipe.  Lou Malnatis was very happy too.
If you can dodge a wrench you can dodge a ball.

Offline vcb

  • Registered User
  • Posts: 570
  • Location: Chicago
    • Real Deep Dish
Re: Giordanos would not sell me a doughball
« Reply #1 on: September 04, 2015, 07:34:12 PM »
Try using semolina, yellow food dye, cream of tartar, and beating the living daylights out of it in a mixer for like 10 minutes.
That should get you in the ballpark.  8)


*** after posting this, I was reminded by Pythonic that I was actually thinking of Gino's East deep dish and not Giordano's stuffed pizza **
« Last Edit: September 05, 2015, 06:51:54 PM by vcb »
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline bigMoose

  • Registered User
  • Posts: 517
  • Location: OH
  • Kneading is Happiness!
Re: Giordanos would not sell me a doughball
« Reply #2 on: September 04, 2015, 07:47:24 PM »
Anyone know if yolkoline has a flavoring with it?  Is it just an egg yolk shade dye?  Is it better than others?  I ask because a friend that was over today said it was the colorant used...he "read it on the internet somewhere..."  :-D
All the best, Dave

Offline vcb

  • Registered User
  • Posts: 570
  • Location: Chicago
    • Real Deep Dish
Re: Giordanos would not sell me a doughball
« Reply #3 on: September 04, 2015, 09:00:53 PM »
Anyone know if yolkoline has a flavoring with it?  Is it just an egg yolk shade dye?  Is it better than others?  I ask because a friend that was over today said it was the colorant used...he "read it on the internet somewhere..."  :-D

I've been unable to find any detailed info on Yolkoline other than it's availability through foodservice supply houses.

I did locate the ingredient info for McCormick's Egg Shade, which I think would be comparable:
WATER, PROPYLENE GLYCOL, FD&C YELLOW 5, PROPYLPARABEN (AS A PRESERVATIVE), AND FD&C RED 40.

McCormick claims their food dyes don't have any flavor to them; maybe the antifreeze (propylene glycol) could impart some flavor, but since you're using such a tiny amount of dye in your dough, it likely doesn't have much effect.

Color can sometimes cause psychological effects that make you think something tastes different though.
Did you know that every color of Froot Loops is the same flavor? (that flavor, of course, is "Froot")

-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline pythonic

  • Registered User
  • Posts: 2903
  • Age: 38
  • Location: Pittsburgh
  • It's Pizza Time
Re: Giordanos would not sell me a doughball
« Reply #4 on: September 05, 2015, 03:43:11 AM »
Try using semolina, yellow food dye, cream of tartar, and beating the living daylights out of it in a mixer for like 10 minutes.
That should get you in the ballpark.  8)

Semolina?  You think?  What is the yellow food dye for?  Isn't that Gino's East.
« Last Edit: September 05, 2015, 04:10:05 AM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline bigMoose

  • Registered User
  • Posts: 517
  • Location: OH
  • Kneading is Happiness!
Re: Giordanos would not sell me a doughball
« Reply #5 on: September 05, 2015, 08:51:37 AM »
My buddy was trying to do Gino's.  He described it as crumb textured and sweet; not flaky.  Said the bottom corner  crust is thick and dark as it comes out of the pan. 

It is interesting that everyone says no cornmeal... but I was reading about cornbread before 1900 and after 1900 and how it changed with the advent of steel roller mills.  Some of the characteristics that my friend described was how the article described pre 1900 cornbread made with stone ground "dent" corn: that it was sweet, with a crumb texture, but not crumbly.  I recommended that he just try a batch with 20% cornmeal from an artisan stone ground mill, but not to waste his time with regular roller milled cornmeal as we know that doesn't work.
All the best, Dave


Offline vcb

  • Registered User
  • Posts: 570
  • Location: Chicago
    • Real Deep Dish
Re: Giordanos would not sell me a doughball
« Reply #6 on: September 05, 2015, 06:49:00 PM »
Semolina?  You think?  What is the yellow food dye for?  Isn't that Gino's East.

Oops. You're right. No food dye or semolina for stuffed pizza.
I was thinking of Gino's.  ::)

Giordano's I think is closer to a thin crust dough.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline pythonic

  • Registered User
  • Posts: 2903
  • Age: 38
  • Location: Pittsburgh
  • It's Pizza Time
Re: Giordanos would not sell me a doughball
« Reply #7 on: September 07, 2015, 06:15:06 AM »
Oops. You're right. No food dye or semolina for stuffed pizza.
I was thinking of Gino's.  ::)

Giordano's I think is closer to a thin crust dough.

That long bake is key too.  Ovens were set to 456 last time I was there.
If you can dodge a wrench you can dodge a ball.