Ginos Pizza And Dough Recipes

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GINO'S PIZZA (AND DOUGH)



GINO'S PIZZA (AND DOUGH) image

Categories     Tomato

Number Of Ingredients 10

4 c. flour ( red & white King Arthur)
1 1/2 c. warm water in a cup
Additional 1/2 - 3/4 c. warm on hand
1 tsp dry active yeast (Red Star of Fleishman's)
1 tsp salt
1 1/2 - 2 c. additional flour for dusting and rolling
2 big rubbermaid plastic containers (10" or 12")
olive oil
Golden Grain marinara sauce (from Safeway)
Large Lucerne Mozzarella package from Safeway (is cheaper even than Trader Joe's)

Steps:

  • Add yeast and salt to warm water; mix. Add mixture to 4 c. flour in a bowl Put additional 1/2 - 3/4 c. warm water in yeastie cup; ass to flour when mixing to achieve sticky state -- but not too wet. Add a little of the add' flour to stiffen it up. Knead and fold turning a 1/4 every few minutes with flour dust to prevent sticking (but not too much flour. Roll into a log. Cut the log into 8 pieces. Roll into little balls. Brush the balls with olive oil and place 4 balls into each tupperware container. Put in refrig at least one day, maybe 2 or 3. Preheat oven to extreme. Get the pizza stone ready. Roll-out (may need extra flour). Add toppings Cook it up.

NY STYLE PIZZA DOUGH



Ny Style Pizza Dough image

I've tried many different pizza dough recipe's and none of them give me a dough ball that I can toss and stretch like what you can buy in the store (or what I was used to when I worked at Papa Gino's). I like my pizza dough thin, but not crunchy. This dough takes some prep, but has some real promise. I've only made it once and used 1/2 wheat flour - but I think that made the dough just a little too tough. The directions call for a pizza stone - but you can use a pizza pan too. For the sauce - I love the simple and tasty sauce of recipe #1005 ! Watch the cooking time - 20 minutes might be too much !!!

Provided by SteveBerry

Categories     < 4 Hours

Time 1h50m

Yield 2 15, 4 serving(s)

Number Of Ingredients 7

1 1/2 cups warm water (105F)
4 1/2 cups all-purpose flour
1 tablespoon olive oil
2 1/2 teaspoons granulated sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast
1/2 cup cornmeal

Steps:

  • In a large bowl, dissolve sugar and salt in water.
  • Add oil and flour and stir with heavy spoon for 1 minute.
  • Turn out to a lightly floured surface and press into a circle.
  • Sprinkle yeast evenly over dough and knead for 12 minutes.
  • Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch.
  • Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
  • Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1 to 2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
  • Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
  • Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
  • After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
  • Carefully slide the pizza into the oven.
  • Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Nutrition Facts : Calories 608.5, Fat 5.3, SaturatedFat 0.8, Sodium 1463.7, Carbohydrate 121.8, Fiber 5, Sugar 3.1, Protein 16

GINO'S EAST CHICAGO DEEP DISH PIZZA



Gino's East Chicago Deep Dish Pizza image

Make and share this Gino's East Chicago Deep Dish Pizza recipe from Food.com.

Provided by AZFoodie

Categories     < 4 Hours

Time 2h40m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 8

1 cup warm water
1 (1/4 ounce) package yeast
3/4 cup cornmeal (see instructions)
1 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
2 tablespoons butter (melted)
2 1/2 cups flour

Steps:

  • Preheat oven to 475.* This recipe mkes enough dough for a 12" round deep dish pizza, preferably cooked in a seasoned cast iron skiilet.
  • One secret to making Gino's East pizza is getting the cornmeal ground up fine enough so that you don't have a grainy texture to the crust. To do this, take 3/4 cup corn meal and grind it up in a coffee grinder. You have to grind it as fine as is possible. Then take the ground corn meal and sift it into your mixer bowl.
  • Another secret to Gino's East pizza is to get the cornmeal dissolved as well as possible (again, to prevent the grainy crust.) To do this, put the warm water in the mixing bowl with the corn meal, and add the yeast, salt, sugar, olive oil, and melted butter. Using the whisk attachment (if you have a KitchenAid mixer), stir the mixture for 10 minutes.
  • Add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers).
  • Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes.
  • Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
  • After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick.
  • Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475ºF.
  • Melt 2T of butter and use a basting brush to coat the crust surface with melted butter. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the meat. Layer the meat spaced evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top of the meat. Don't put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle parmesan cheese over the top of the sauce.
  • Bake the pizza at 475 for 15 minutes. Lower the temperature to 400ºF and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

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