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.

"Mitch" <Mitch@...> ha scritto nel messaggio
...
>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 'll wait for your pizza recipe and pics

--
Merry Christmas
Pandora

On Fri, 15 Dec 2006 22:05:14 +0100, "Pandora" >
wrote:

>I 'll wait for your pizza recipe and pics

We're going to use that crust recipe, and make this stuffed pizza:
http://tinyurl.com/y37nao

"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

"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.




In response to all you knuckle-heads...

If you start your "poolish" or whatever you might be experimenting with, try
throwing your dough into the fridge for a week or so. This will buid
acidity, and add flavor.

The longer, the more sour your dough will get.

If you are trying to make a killer pizza from scratch in a day, forget it.
You are better off ordering pizza from Dunkin' Donuts.

Good pizza crust is just like bread, it takes time to develop flavor.

"Mitch" <Mitch@...> ha scritto nel messaggio
...
> On Fri, 15 Dec 2006 22:05:14 +0100, "Pandora" >
> wrote:
>
>>I 'll wait for your pizza recipe and pics
>
> We're going to use that crust recipe, and make this stuffed pizza:
> http://tinyurl.com/y37nao

Cornmeal in Pizza dough?????
I must try!!!!!
BTW I will let you know with my two recipes of today.

--
Merry Christmas
Pandora

This was by far the best pizza we've ever had at home. The crust was
amazing. I know when it comes to baking there are a million tweaks
that can be done, but we loved this pizza.

On Fri, 15 Dec 2006 21:33:26 GMT, Mitch <Mitch@...> wrote:

>On Fri, 15 Dec 2006 22:05:14 +0100, "Pandora" >
>wrote:
>
>>I 'll wait for your pizza recipe and pics
>
>We're going to use that crust recipe, and make this stuffed pizza:
>http://tinyurl.com/y37nao

Add some ricotta and it'll be over the top good.

--
See return address to reply by email

"Farce Milverk" > wrote in message
...
>
> "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.
>
>
>
>
> In response to all you knuckle-heads...
>
> If you start your "poolish" or whatever you might be experimenting with,
> try throwing your dough into the fridge for a week or so. This will buid
> acidity, and add flavor.
>
> The longer, the more sour your dough will get.
>
> If you are trying to make a killer pizza from scratch in a day, forget
> it. You are better off ordering pizza from Dunkin' Donuts.
>
> Good pizza crust is just like bread, it takes time to develop flavor.
>

Old dough is one of about four preferments. It contains all the components
of the leftover bread. Poolish is only flour, water, and a small amt. of
yeast, let to rise at least six hours, but as long as 4-6 days in the frig.
While they're similar, they aren't exactly the same, and they don't have
exactly the same taste. Use the poolish if you're a purist, as I am.
I think pizza parlors routinely make tomorrow's pizza using some of what
dough remains today routinely.

The best single bread book for the home baker I have seen about this is
Peter Reinhardt's "The Breadmakers Apprentice". Other thoughts about books
would be welcome.

Kent