I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Monday, April 23, 2007

Gino's East Pizza

Its been a while since I made some Gino's. I've made a few changes in how I do things since the last time I posted about Gino's. Here is the current way I am making it. I am no longer trying to duplicate Gino's exactly, I am trying to personalize it to my tastes.

My Gino's Pizza
Makes a 13 inch deep dish pizza

Combine 3/4 cup warm water with 1/2 package yeast. Stir and let the mixture sit until it is foamy. then add:

a few drops of yellow food coloring
1/2 cup corn oil
2 T olive oil
2 t salt (sea salt preferred)
4 cups (16 ounces) of all purpose flour

Stir the ingredients up with a spoon until just combined. You may need to add a little more water if the dough is too hard. Set a timer for 2 minutes. Kneed the dough by hand for exactly 2 minutes. Once this is done, place the dough in an oiled bowl and cover with plastic wrap. Place in the fridge overnight. The next morning before you go to work put it out on the counter. It will slowly rise all day. 8-10 hours is ok or even 12. When you get home preheat the oven to 450 with the rack on the lowest rung. On a rung 2 racks above place your pizza stone.

Assembling pizza

Take a 16 ounce block of mozzarella cheese and cut it into slices. Cut a small ball of fresh mozarella into slices as well. Next take a large can of crushed tomatoes and add a little salt. I prefer 6 in 1 brand tomatoes.

Roll your dough out until it is 1/8th to 1/4 inch thick. Take your dough and push it into the bottom of the pan, drawing it out with your hands until flat and riding up the sides by 1 and 1/2 inch. If there is excess dough you can trim it and throw out the excess. You want the dough to be only about 1/8th to 1/4 inch thick. Lift up the crust in a few areas and pour a little olive oil in underneath the crust. Some of the oil from the bottom will inevitably spill onto the top of the dough. That is just fine. Next place the slices of mozzarella in the bottom of the dough. Next place the fresh mozarella slices. Next put some pepperoni down over the cheese. Next put a little bit of cooked italian sausage over the pepperoni. Finally put a layer of sauce over the top of everything, and sprinkle with parmesan and oregano. Immediately put the pizza in the oven on the bottom rack. Cook for 15 minutes and turn. Depending on your oven you will need to cook and additional 10 to 15 minutes until done. I know mine is done when the cheese bubbles up and starts to brown. The crust will be nice and golden brown as well. At this point I turn the broiler on and put the pizza up on the next rack. I broil it for about 1 or 2 minutes until the crust browns a little more and the sauce darkens in a couple spots. Let sit for 7-10 minutes before slicing.
Here is a slice of the good stuff.
The bottom is done to my liking.
Even the baby loves Gino's!