"Mitch" <Mitch@...> wrote in message
...
>I finally got to try Gino's East pizza in Chicago this summer. Every
> bit as good as they say.
>
> I was Googling last week to see if I could find a taste-alike recipe.
> I came across this thread:
>
> http://www.cheftalk.com/forums/showthread.php?t=980
>
> We just made the recipe from spinnybobo, the one that starts with
> "Great Job Dancer!! "
>
> We just made mini pizza to try it out, and it's fantastic.
> We plan to make a deep dish tonight.
>
>
I think 4 cups flour to 1 cup h20 even with the added oil makes for a pretty
dry crust, although I haven't tried that much oil. I'm going to. I wonder
what problem there could be with straight extra virgin oil? Corn oil doesn't
taste very good.
What I routinely do and what you might try is that you might use much less
yeast. Gino is making dough with a long ferment, as all pizza parlors
basically do. I make a 3 cup flour pizza dough recipe with 1/2 tsp of
flour, and let is slowly rise all day. I usually make a preferment, or
poolish with water, yeast and flour and let it rise at least six hours. Then
make your dough following and rise it only once with or without extra yeast.
This adds greatly to the flavor.
Cheers,

Kent, a certified pizza junkie